Make this a classic Turkish pide by adding beef mince to your onions or keep it veggie with just tomato and feta. If you like pizza, we think you'll love pide. They are easy to make and perfect for sharing with friends or family. Experiment and find your own favourite flavour combination. While pizzas are classically topped with rich tomatoes, mozzarella and basil, Turkish pide celebrate fragrant Middle Eastern flavours. For more Turkish recipes, try our baked Turkish eggs for your next brunch.
- To make the bread dough, it’s easy if you have a mixer with a dough hook or if not, by hand, which will take a bit longer but will give your arms a good workout! Mix the flour, yeast, salt and sugar together. Mix in the water and oil – add the lesser amount of water until it comes together but you may need a little more depending on the flour, then knead in the mixer for about 10 mins until you have a soft, springy dough. Put into an oiled bowl and cover with oiled clingfilm (or it will stick), and leave to rise until doubled in size.
- Meanwhile, heat the 2tbsp oil gently in a large sauté pan and cook the onions for 30 mins or until softened and lightly caramelised. Remove from the pan and brown the beef mince, season with salt and pepper. Heat the oven to 200C. Lightly tear apart the drained plum tomatoes with your hands. Divide the dough into 4 pieces. Roll each piece out to an oval shape, about 20cm at its longest point. Divide the tomatoes, caramelised onions, feta cheese and oregano between the bases. Twist each end and tuck up the sides to make a boat shape to hold the filling. Drizzle with a little extra olive oil, season well with salt and pepper and bake for 15-18 mins until golden brown and cooked through. Serve warm with a green salad.
- 500g strong white bread flour
- 1½tbsp instant dried yeast
- 2tsp sea salt
- 1tsp sugar
- 275-300ml lukewarm water
- 25ml olive oil
- 60ml olive oil, plus extra for brushing for the topping
- 2tbsp olive oil
- 2 large onions, sliced
- 100g beef mince
- 400g can plum tomatoes, drained
- 200g feta cheese
- 2tsp dried oregano
- fresh oregano, to serve
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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