It’s no secret Turkish food is among the absolute best in the world (along with Iraqi food of course!). Pide is a Turkish pizza boat of sorts, a cousin of the Iraqi lahm ajeen. Very thin pastry which is crispy around the edges forms the base and sides of a filling of choice. Today’s pide is of the minced lamb variety, but cheese and vegetable versions exist as well.
I recently discovered a Somali husband-wife power-duo on youtube featuring a wealth of recipes, and this is one of them.
These pide are beautiful served as long elegant boats, but are usually cut into sections at a slight angle to make consumption easier.
For the dough:
3 cups flour
1 tsp dry yeast
1 tsp sugar
1 tsp salt
1 1/4 cup warm water
2 Tbsp plain yogurt, for pre-brushing
2 Tbsp melted butter, for post-brushing
For the filling:
1/2 cup fine dice onion
1 tsp allspice
1 tsp sumac
1 tsp salt
1/2 tsp pepper
3 Tbsp olive oil
1 Tbsp tomato paste
250g minced lamb
1 cup fine dice tomato
1/2 cup fine dice sweet bell peppers
1/4 cup fine dice seeded jalapeno
1/4 cup water
To make the dough, whisk the yeast, sugar, and salt into the warm water until dissolved.
Add the yeast mixture to the flour and knead a good 5 minutes by machine or 10-15 minutes by hand until you have a firm elastic dough.
Put the dough in a bowl, cover, and set aside in a warm place until doubles in size; about an hour.
To make the filling, in a bowl rub the salt, pepper, allspice, and sumac well into the diced onion using your fingers.
Add the rest of the filling ingredients: olive oil, tomato paste, minced lamb, tomato, sweet bell peppers, jalapeno, and water; stir until just distributed: do not over-mix.
Preheat oven to 450F.
Thin out the yogurt in about 2 tablespoons of water.
When the dough has risen, deflate and divide into six equal portions.
Using a bit of flour to prevent sticking, roll each portion of dough into a long oval.
Spread 3 tablespoons of the filling, leaving about an inch border all around.
Fold that one inch border over the filling on both sides, leaving the middle part exposed.
Press hard on the pointed ends to seal.
Lift the boats from the two pointed ends and stretch a little before placing them on a baking sheet.
Brush the exposed pastry edges with the thinned yogurt.
Bake for 15 to 20 minutes until golden brown.
While still warm, brush the exposed pastry borders with melted butter.
To serve, cut at a slight angle into portions.
Delicious warm or at room temperature.