ETLI PIDE
TURKEY
Pide is the ultimate Turkish snack or light meal, both on the street or in cafés/restaurants. You can have them with a variety of toppings such as eggplant, spinach and eggs, or cheese, to name but a few. This recipe is for a meat-topped pide that is also known as etli ekmek (meaning meat bread) and what follows is an eggplant-topped variation called patlicanli pide. You can also use the rich, flaky dough with a topping of your choice.
MAKES 4 INDIVIDUAL PIDE
FOR THE DOUGH
2 cups (240 g) unbleached all-purpose flour, plus more for rolling out
½ teaspoon fine sea salt
½ teaspoon superfine sugar
1½ teaspoons instant (fast-acting) yeast
1 organic egg
1½ tablespoons vegetable oil
¼ cup (60 g) Greek whole-milk yogurt
FOR THE TOPPING
2 tablespoons extra-virgin olive oil
1 small onion (3½ ounces/100 g), finely chopped
1 small green chili pepper, sliced into medium thin rings
½ red bell pepper, finely diced
7 ounces (200 g) ground meat
1 tablespoon tomato paste
1 tablespoon mild Turkish red pepper paste
1 small tomato, diced
1 teaspoon Aleppo pepper or pul biber
Sea salt
1 tablespoon unsalted butter
TO FINISH
Enough grated fior di latte mozzarella to sprinkle all over the top or 2 organic eggs, beaten
1. To make the dough: Mix the flour, salt, sugar, and yeast in a large bowl and make a well in the center. Add the egg, vegetable oil, yogurt, and ⅓ cup (80 ml) lukewarm water and mix those in the well before gradually bringing in the flour. Mix until you have a rough ball of dough.
2. Transfer the dough to a lightly floured work surface and knead for 3 minutes. Shape the dough into a ball, invert the bowl over it, and let rest for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic. Cover with a very damp kitchen towel. Let rise in a warm, draft-free place for 30 to 45 minutes while you prepare the topping.
3. To make the topping: Heat the olive oil in a skillet over medium heat. Add the onion, chili pepper, and bell pepper and sauté until the onion is golden and the peppers have softened. Add the meat and stir, breaking up any lumps, until the meat is no longer pink. Add the tomato paste, pepper paste, the diced tomato, Aleppo pepper, and salt to taste. Cook, stirring regularly, until the tomato has reduced and there is no excess liquid in the pan, about 5 minutes. Stir in the butter and take off the heat.
4. Preheat the oven to 400°F (200°C).
5. Divide the dough into 4 equal portions. Roll each into a ball. Cover with the damp towel and let rest for 15 minutes. With your hands, flatten each ball to a 5-inch (12.5 cm) round. Then stretch the rounds into ovals and flatten further. Transfer to a large nonstick baking sheet (or a regular baking sheet lined with parchment paper or a silicone baking mat).
6. Spread one-quarter of the topping down the center, leaving enough edge on the dough to fold over the filling, but without covering the topping completely—you want to leave a narrow strip of the topping showing in the middle. Press on where they meet at the top and bottom ends to stick them together. If using mozzarella, sprinkle the filling with the grated mozzarella; if you are using beaten egg, spoon it over.
7. Bake in the hot oven for 10 to 15 minutes, or until crisp and golden. Serve hot or warm.
EGGPLANT PIDE
Dough from Ground Meat Pide
3 tablespoons extra-virgin olive oil
½ pound (225 g) globe eggplant (1 medium), diced into small cubes
½ red bell pepper, finely chopped
Sea salt and finely ground black pepper
1 clove garlic, finely minced
Half of a 14-ounce (400 g) can whole peeled tomatoes, drained and chopped
1 teaspoon Aleppo pepper
A few sprigs flat-leaf parsley, most of the stems discarded, finely chopped (about ¼ cup)
A few sprigs cilantro, most of the stems discarded, finely chopped (about ¼ cup)
1. Make the dough through the first rise as directed.
2. Put the olive oil, eggplant, and bell pepper in a saucepan and place over low heat. Season with salt and black pepper to taste. Cook, covered, for 15 minutes, stirring regularly. Add the garlic, tomatoes, and Aleppo pepper and cook, covered, for another 15 minutes, stirring occasionally, or until the vegetables are tender and the sauce is very thick. Add the herbs and cook, uncovered, for another minute or so. Take off the heat and let cool.
3. Shape, top, and bake the pide as directed.