Wednesday, June 28, 2017

Beef and leek pide

Beef and leek pide / Pide de carne e alho-poró

I believe that the first time I saw/heard of Turkish pizza was watching one of the episodes of the fantastic Ottolenghi's Mediterranean Island Feast, a long time ago – what he actually made was called lahmacun and it looked absolutely delicious, topped with a fresh salad.

Fast forward many months and I was reading about pide recipes on a magazine (the Australian Delicious, if I am not mistaken) and it looked similar to Ottolenghi’s lahmacun, however shaped slightly differently. I decided to then search about it some more, and ended up making my own version of it.

I first made pides for lunch on a lazy Saturday, already expecting compliments from my husband for he loves sfihas; However, he went so crazy about them that from the second time onwards I started making 1 ½ recipes each time – 4 pides were not enough for the both of us. :D

Beef and leek pide
own recipe, inspired by several others

Dough:
1 teaspoon dried yeast
½ teaspoon granulated sugar
1/3 cup (80ml) lukewarm water
¼ cup (60ml) lukewarm whole milk
1 ¼ cups (175g) all purpose flour
¼ cup (35g) whole wheat flour
½ teaspoon table salt
2 tablespoons extra virgin olive oil

Filling:
2 tablespoons unsalted butter
1 large leek (120g/4oz), white/light green parts only, sliced
2 large garlic cloves, minced
250g (9oz) beef mince
1 teaspoon smoked paprika
2 ripe tomatoes, deseeded and diced
salt and freshly ground black pepper
handful of fresh parsley leaves, chopped

For brushing the dough:
1 tablespoon extra-virgin olive oil

Start with the dough: in the bowl of an electric mixer, combine yeast, sugar, water and milk and mix with a fork. Set aside until foamy, about 5 minutes. Add flours, salt and olive oil and mix using the hook attachment for about 8 minutes or until dough is elastic and smooth – if mixing by hand, 12-14 minutes should be enough. Form dough into a ball, transfer to a large lightly oiled bowl and cover with plastic wrap. Set aside in a draft-free area for about 1 hour or until doubled in volume.

While dough is proofing, make the filling: heat butter on a large saucepan over medium heat until melted. Add the leek and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook for 1 minute or until fragrant. Add the beef and cook, stirring occasionally, until golden, 5-7 minutes. Stir in the paprika, the tomatoes, season with salt and pepper and cook for another 3-5 minutes or until tomatoes are soft. Stir in the parsley, remove from the heat and cool completely.

Preheat the oven to 200°C/400°F. Line a large baking sheet with foil.
Divide the dough into 4 equal portions. Roll each portion into a rough 25cm (10in) long oval shape. Spread the cooled filling along the center. Pinch the edges together so your pide looks like a boat. Transfer to the prepared sheet and brush the dough with olive oil and bake for 25-30 minutes or until golden brown. Serve at once.

Makes 4

3 comments:

Theresa Moore said...

Thank you for this awesome information.

Anonymous said...

Hi Patricia. I m writing from Turkey. This is good recipe. Enjoy your meal (afiyet olsun). We use in the filling onion, not the leek. İf you want I can write an easy and very good lahmacun recipe. I bake it in pan at home so it is little soft and not dry from oven. İf you bake in the oven use baking paper for each lahmacun. C letter reading as j. But oven lahmacuns need to eat fast because it can dry quickly so you cant fill with fresh salad and you cant roll up. İf you bake in dry pan without oil, you can overlap and serve with salad and lemon.
This is the good and delicious recipe I use for lahmacun, bread, pizza with onion and pizza cheese etc.
Glass is 200 ml.
3 glass flour
1/4 cup oil
1 tsp sugar
2 or 3 tsp salt
20 gram fresh yeast or 10 gram instant dry yeast
1 glass warm water.

Knead and wait until 45 minutes.
Knead again on floured place and make balls like little lemons.
For filling,
Filling must be soft not dry.

400 gram mince
2 riped red tomatoes
2 green peppers
1/4 leaf parsley
2 large onions
5 cloves garlic
1 tbsp pepper paste or tomato paste
2 tbsp oil
Salt black pepper red pepper
Use food process for onion and garlic. Peel the tomatoes and slice very thin. Peppers and parsleys are same too. Mix all filling things with hand. It will be soft like meatball dough. Roll the balls one by one with flour like tortilla and put to surface the filling with a spoon's back. Heat the pan put the lahmacun in it and close the cover. İn the little heat bake it. İf you want you can bake in the oven at 180 C.
Only will bake one surface. Dont upside down so we use cover. İt s back(the dogh side) will be fry coloured. Put the lahmacun on the plate and bake the other. When you bake the second this time you will upside down the second to first one.
You need to lay like this. And cover with a cover them. İt wont be very dry. Lahmacun is a fast food in here so you need to eat when it is little warm.
For salad
Sliced like crescent onions and lettuce and parsley. Mix all.
When you eat lay one lahmacun on your plate, sprinkle mixed salad and squeze fresh lemon and salt roll and eat �� you can drink next ayran. Use natural homemade yogurt into shaker and little salt and some water mix. 2 or 3 tbsp yogurt into 1 cup cold water mix. İts natural our traditional drink ayran. I dont know maybe you can use another plain yogurt.
İn here lahmacun served with a special salad too in restaurants. Its name is acılı ezme. (hot paste salad) you can prepare before and put in fridge with cover. İt can be cold or room temprature as you wish.
This is a second salad recipe next lahmacun.

Acılı ezme

2 ripe big tomatoes
1/2 bunch fresh onion
1/2 bunch parsley
1 tbsp red pepper paste
4 cloves garlic
2 green peppers (you can choose hot peppers)
2 tsp dried mint - crushed
Salt
2 tsp dried red pepper powder
Half lemon juice or sour pomagrenete syrup
Olive oil

Dont use food process. Peel off the tomatoes and take and dont use the seed pieces. Cut very little pieces the tomatoes, fresh onion, parsley. İt will look like mince or like paste (ezme) mix all ingredients.
Use a large serving plate not deep for service and if you want put 2 or 3 hot little pepper pickles on it.

Loves from Turkey. Enjoy your meal. I hope you can try and love all.

Anonymous said...

Hi Patricia. I m writing from Turkey. This is good recipe. Enjoy your meal (afiyet olsun). We use in the filling onion, not the leek. İf you want I can write an easy and very good lahmacun recipe. I bake it in pan at home so it is little soft and not dry from oven. İf you bake in the oven use baking paper for each lahmacun. C letter reading as j. But oven lahmacuns need to eat fast because it can dry quickly so you cant fill with fresh salad and you cant roll up. İf you bake in dry pan without oil, you can overlap and serve with salad and lemon.
This is the good and delicious recipe I use for lahmacun, bread, pizza with onion and pizza cheese etc.
Glass is 200 ml.
3 glass flour
1/4 cup oil
1 tsp sugar
2 or 3 tsp salt
20 gram fresh yeast or 10 gram instant dry yeast
1 glass warm water.

Knead and wait until 45 minutes.
Knead again on floured place and make balls like little lemons.
For filling,
Filling must be soft not dry.

400 gram mince
2 riped red tomatoes
2 green peppers
1/4 leaf parsley
2 large onions
5 cloves garlic
1 tbsp pepper paste or tomato paste
2 tbsp oil
Salt black pepper red pepper
Use food process for onion and garlic. Peel the tomatoes and slice very thin. Peppers and parsleys are same too. Mix all filling things with hand. It will be soft like meatball dough. Roll the balls one by one with flour like tortilla and put to surface the filling with a spoon's back. Heat the pan put the lahmacun in it and close the cover. İn the little heat bake it. İf you want you can bake in the oven at 180 C.
Only will bake one surface. Dont upside down so we use cover. İt s back(the dogh side) will be fry coloured. Put the lahmacun on the plate and bake the other. When you bake the second this time you will upside down the second to first one.
You need to lay like this. And cover with a cover them. İt wont be very dry. Lahmacun is a fast food in here so you need to eat when it is little warm.
For salad
Sliced like crescent onions and lettuce and parsley. Mix all.
When you eat lay one lahmacun on your plate, sprinkle mixed salad and squeze fresh lemon and salt roll and eat �� you can drink next ayran. Use natural homemade yogurt into shaker and little salt and some water mix. 2 or 3 tbsp yogurt into 1 cup cold water mix. İts natural our traditional drink ayran. I dont know maybe you can use another plain yogurt.
İn here lahmacun served with a special salad too in restaurants. Its name is acılı ezme. (hot paste salad) you can prepare before and put in fridge with cover. İt can be cold or room temprature as you wish.
This is a second salad recipe next lahmacun.

Acılı ezme

2 ripe big tomatoes
1/2 bunch fresh onion
1/2 bunch parsley
1 tbsp red pepper paste
4 cloves garlic
2 green peppers (you can choose hot peppers)
2 tsp dried mint - crushed
Salt
2 tsp dried red pepper powder
Half lemon juice or sour pomagrenete syrup
Olive oil

Dont use food process. Peel off the tomatoes and take and dont use the seed pieces. Cut very little pieces the tomatoes, fresh onion, parsley. İt will look like mince or like paste (ezme) mix all ingredients.
Use a large serving plate not deep for service and if you want put 2 or 3 hot little pepper pickles on it.

Loves from Turkey. Enjoy your meal. I hope you can try and love all.

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