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World Breakfasts: Pide

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World Breakfasts: Pide

Take a trip to the bustling backstreet café’s and bakeries of Instanbul’s Sirkeci district and you’ll find Pide as a popular morning meal choice. Pide is very similar to a pizza, made up of a pita-style base and a variety of cheese, meat and vegetable fillings. For this recipe we’ve given you a choice of two of our favourite fillings: cheese and spinach and minced beef.

While there is no beating the authentic brick oven-cooked Pide served across Turkey, this recipe comes pretty close. Try it out and let us know how you get on.

What you’ll need (yields 4):

For dough 

300g plain flour

65g full-fat Greek yogurt

2 cups warm water

2 large eggs (one for egg wash)

1tsp quick yeast

½ tsp sugar

2tbsp sesame seeds

Pinch of salt

For cheese and spinach filling

300g cheddar cheese, grated

200g baby spinach, chopped

1 onion, finely chopped

1tbsp olive oil

½ tsp ground cumin

1/2 tsp black pepper

Pinch of salt

For minced beef filling

250g beef mince

1 tomato, peeled and diced

1 onion, diced

1 green bell pepper, finely diced

1 tbsp olive oil

What you’ll need to do:

1. Pour the flour, yeast, sugar and salt into a large mixing bowl and mix lightly. Add the water and mix to incorporate all of the ingredients. Leave the bowl for a few minutes before adding the yogurt and 1 egg. Mix well until a smooth dough forms.

2. Turn the dough on to a lightly floured worktop and knead for a few minutes until it is smooth and elastic. Return the ball of dough to the bowl and cover with cling film. Set aside in a dark, warm place for an hour to rise.

3. While the dough rests make the fillings.

For the cheese and spinach filling…Place a frying pan over high heat and heat the olive oil. Fry the chopped onion for 3-4 minutes until golden. Add the spinach, cumin, salt and pepper and fry for a further 3 minutes, continuously mixing as you cook.

For the minced beef filling…Place a skillet over high heat and heat the olive oil. Add the beef and onion to the pan, mix and cover for a few minutes so that it releases its water. Remove the cover as the mince starts to absorb its water and add in the diced pepper and tomato. Cook for 10 minutes, stirring regularly, and set aside to cool.

4. Take the dough and turn it out onto a lightly floured worktop. Cut it into four equally sized portions and roll each into a ball. Roll out each dough ball into an oval shape of about 9-inches and 1/8-inch thick.

5. Spoon the filling into the centre of each oval, leaving a ¾-inch border around the edge. Fold up the edges of the dough and crimp the ends to make a boat shape.

6. Preheat your oven to 230°C/450°F/Gas 8 and place the dough onto a parchment-lined baking sheet.

7. Beat and egg with a splash of water or milk to make egg wash and brush the borders of the pide. Sprinkle on sesame seeds and set aside for 10 minutes.

8. Bake for 15-20 minutes until golden brown and serve warm. 

Take a trip to the bustling backstreet café’s and bakeries of Instanbul’s Sirkeci district and you’ll find Pide as a popular morning meal choice. Pide is very similar to a pizza, made up of a pita-style base and a variety of cheese, meat and vegetable fillings.