TURKISH PIDE WITH AN 'EASIER LIFE' TWIST, low-fat, make-ahead, wheat free option

Fed up with pizzas and pasta for a quick meal? Try this Turkish inspired easy-prep make-ahead Pide.

Turkish Pide with a 67 twist for busy cooks, 
(the photo shows a wholemeal spelt crust; the Blogger was out of white flour) 
'Good family food; layers of flavour & texture with nothing overpowering.' Taster

Pide is a staple in Turkey, a pizza-like bread covered with a thick layer of spiced minced meat and vegetables.  The original is crispy on the sides but soft underneath.

In Turkey, the dough and filling are raw when the pide goes into the oven but 67 prefers a crispy base.  67 also provides a low-fat filling and a method of prep that allows busy cooks looking for an impressive quick but healthy meal can make much of it in advance. 

The meat filling once cooked can be refrigerated overnight.  The bread - which takes only 15 mins to prepare - is flash-baked on the day to prevent a soggy bottom.  

There are four options with the base:

1. use the authentic pide dough recipe from Turkish chef Ozlem Warren
2. make a batch of your own favourite pizza dough
3. use 67's 15-minute flatbread recipe (obviously don't cook it in a frying pan but treat it like pizza dough!)
4. if you must, supermarket pizza bases

67 replaced the beef with minced turkey thigh and increased the spices. Low-fat beef could also be used but ups the cholesterol count.  Minced lamb is the traditional filling but can be very fatty and may need to sit in a colander or sieve to release excess fat.  Crumbled firm tofu could also be used but the spices will need to be adjusted. 

Serve with crispy lettuce leaves and chunks of cucumber.

Cost: £4.00
Feeds: 3-45

Ingred:
   200gr/7oz minced turkey, chicken, beef, lamb or firm tofu that's been processed or grated to a mince-like texture
   1 med onion, yellow or red, diced
   1 clove garlic, grated or minced
   1/2 tsp cumin
   1/2 tsp coriander  
   1/8 tsp allspice
   1 tbsp low-salt tomato paste
   
   1 bell pepper, in small dice
   2 med tomatoes, deseeded and diced
   1-2 tbsp lemon or lime juice
   olive oil

   freshly chopped parsley 
   freshly chopped mint (opt but preferred)

Method:

Filling:

1. Heat a large frying pan over med heat; spray generously with olive oil
2. Add onion, sauté 1-2 mins
3. Add garlic, spices and tomato puree, stir well 
4. Add meat/tofu, crumbling it as you go; stir into veg, breaking it up further with a fish slice or potato basher; saute 5-7 mins until almost cooked 
5. If mix looks dry, add a couple of tablespoons water or stock; take off heat
6. Stir in peppers & most of the tomatoes (reserve the rest for garnish)
7. Taste; add plenty of pepper & a bit of salt
8. If preparing the meat in advance, cool one hour then refrigerate.  Remove from fridge half an hour before baking to bring to room temperature

When ready to cook the pide:

1. Take out meat from refrigerator
2. Preheat oven to 400f, 220c/200fan; slide in a round or rectangular baking tray
3. Roll out the chosen dough to 1/8 inch/1/4 cm thick in a round, rectangular or boat shape, either individual portions or one large pide (see recipe for 15 min flatbread below)
4. Carefully lay out the dough on the hot tray, rolling dough over outer edges to form a ridge
5. Brush the bottom & ridged edges with an egg beaten with a bit of water, or olive oil
6. Bake in the centre of the oven 10-15 mins or until surface is firm & shiny
7. Spread the meat mixture on the base, thickly but not excessively
8. Return to oven; bake 20 mins 
9. Check meat is hot through, if not, bake a further 5-10 mins
10. Sprinkle lemon/lime juice over the meat 
11. Top with tomato garnish, chopped parsley and mint if using
12. Serve with crispy lettuce leaves like baby gems, chunks of cucumber 

   67's 15 minute flatbread
        2 cups flour (67 used spelt but wheat will do)
       1 tsp salt
       1 tsp baking powder
       3/4 cup fizzy (carbonated) water

1. Mix dry ingredients and carbonated water in a bowl; tip out on a lightly floured board
2. Knead 5 minutes, adding more flour if necessary; rest 10 minutes
3. Either divide into individual pide or one large pide; roll out to 1/4 inch/3/4cm thickness 

Tips:

Pide dough will keep warm in a low oven 150C; 300f

                           

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.