As always, aku guna lamb/mutton slices untuk the filling coz hubby tak makan meat/chicken.
I love it when it's a little bit crispier.
Hubby la ni, tak sempat2 nak tunggu sampai betul2 brown.
Eat it on its own or with alfalfa. Yummy!
Tavuklu Pide (you can read it here too)
Adapted from Citra
Ingredients for the pide bread
2 cups of flour
2 tsp instant yeast
1/2 tbs sugar
1/2 tsp salt
4 tbs virgin olive oil
3/4 cup luke warm water
1. Take 2 tbs flour, mix with sugar and yeast. Add 1/4 cup of luke warm water and let it stand for 30 minutes. I didnt have time to proof the yeast. I mix the dry ingredients and make a hole in the center for the wet ingredients.
2. Mix remaining flour and salt together in another bowl, make a hole in the middle and pour the wet ingredients in. Knead until smooth and the dough no longer stick to your fingers.
3. Cover the dough with cling wrap or a wet napkin. Let it double in volume.
1/2kg of lamb, minced roughly.
2 medium size onions. Chop roughly.
4 clove garlic. finely grated/ chopped.
1/2 bunch chinese celery. roughly chop.
1/2 tbsp Cayenne pepper
1 tbs black pepper
2 tsp salt
2 whole tomatoes - roughly chopped
1 red Chili - roughly chopped
2 tbs Olive oil
1/2 bunch chinese celery. roughly chop.
1/2 tbsp Cayenne pepper
1 tbs black pepper
2 tsp salt
2 whole tomatoes - roughly chopped
1 red Chili - roughly chopped
2 tbs Olive oil
1 dried basil leaf - crushed
Mix well the ingredients
Assembling the pide :
1. Divide pide dough into few equally sized balls. I made 6 small pide using the dough.
2. Roll each balls into an oval shape, 0.5cm thickness dough using the rolling pin.
3. Brush the surface with olive oil, place the lamb filling in the middle.
4. Fold the edges of the oval shaped dough into the middle. The pide will look like a small boat.
5. Preheat the oven at 150 degree celcius, bake the pide for about 20-30 minutes.
semua orang pakat buat pide neh...bile ntah i nk buat..terkesima dgn pide u
ReplyDeletenak try buat sendiri lah pide nih..dulu masa dok istanbul selalu beli.. reganya lebih kurang MYR 2.50 satu keping
ReplyDeleteAssalam shidah,
ReplyDeletepide memang sedapkan..my family pun suka..actually the inti yang kasi difference in each pide sebab part tepungnya tu biasalah kan..
lain kali kena datng awal, mungkin dapt rasa ni..heheh
Mak Qis,
ReplyDeletecuba la buat pide. senang sangat2, and sedap! pastu preparation time tak lama pun. kejap je. :)
Chik Na,
ReplyDeletemy friend yg duduk riyadh pun cakap, kat sana byk jual pide, so tak payah buat. but kat sini, mana la nak cari. nak taknak, kena jugak buat. for RM2.50, i memang takan buat pide, beli je :D
Ayu,
ReplyDeleteyup! I suka sangat2. I suka makan dan suka buat pide coz it's so easy. Yes, i think what distinguish one pide from another is, the filling. mine telah diubah suai ikut selera i.
i mula2 jatuh cinta kat pide, when i saw Citra, the blog owner of indonesian in turkey, buat the pide. hers are so beautiful!
shidah
ReplyDeleteu know what, every time i use internet explorer, i tkleh comment at your blog n mine tp bila i guna mozila, boleh plak...
anyway, i dah lama simpan recipe nk buat pide ni coz my hubby suka mkn tp tk terbuat buat lg...isk harus rajin rajin ke dapur nih :D
zarin, jom kita buat sama2 coz my hubby loves it too. eh! bila kita nak date kat Pak Kopitiam? I'm going there tonite, makan dgn my SIL.
ReplyDeleteloorrr... tak jumpa2 lagi khambengs laa utk buat pide ni.. kalo yg kat giant tu ok tak daging khambengs nya.. thot nak cari yg fresh..
ReplyDeletemulan, kambing kat giant pun ok. beli new zealand mari, lembut sikit. cuma yg leceh, u kena slice it la so that dia kecik2 sikit :)
ReplyDelete