Author Archives: Katryn

Turkish Pide

Turkish Pide

Pide-013

We were watching Anthony Bourdain’s Parts Unknown recently and the show was set in Turkey. One of the Turkish foods that was featured during the show was Turkish Pide, a popular street food that looked so delicious that we decided to make it for the blog ASAP. Turkish Pide has the elements of pizza but with a rich and spicy Middle Eastern flair. In our version we layered fragrant spiced lamb with cheese, tomato and green pepper. The vehicle for the filling is a soft, chewy dough that is folded around the edges to resemble a boat shape. Honestly, this is one of my favorite posts that we’ve done recently! This recipe makes enough dough for two large Pide and each Pide serves 3-4 people. If you don’t need both Pides then just freeze half the dough and cut the quantities for the filling in half. If you like pizza, you’ve gotta try this!

Pide-024 Katryn’s Wine Pairing: 2014 Agiorgitiko Mountain Fish
Rating: 9.0 out of 10.0

This is dry, red Greek table wine. Since Greek food and Turkish food have some of the same flavors, herbs, and spices I thought that it would work perfectly for our Pide….and it did! This is a juicy, zesty and slightly spicy wine that provided an amazing contrast to the rich and doughy Pide. I would buy this again to pair with other Greek or Middle Eastern dishes!

Pide-025 Nathan’s Beer Pairing: Born Bohemian Czech-Style Pilsner Lager, Denizens Brewing Co.
Rating: 7.0 out of 10.0

Denizens is actually a brewery that is less than a mile from our house and we stop by every once in a while to check out their offerings. They tend to have beers with pretty unique flavors along with standard offerings. This pilsner has upfront flavors of pine and bitter sap (which I find to be a little strong) followed by some smooth caramel malt. This type of light beer is great to wash down rich dishes like our pide or pizza. I’d give it a better score but the hops are just a little too bitter for my taste.

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Turkish Pide (Makes 2 large Pide)
From this recipe

Ingredients for the dough:

1 Tbsp of active dry yeast
1 cup of warm milk
1 tsp of sugar
1 tsp of salt
1 egg
3 Tbsp of vegetable oil
3 cups of all purpose flour plus more (¼ to ½ cup) for kneading

Ingredients for the topping:

1 lb. of ground lamb
2 small onions, chopped
2 cloves of garlic, chopped
2 Tbsp. of butter
1 tsp. of cumin
½ tsp. freshly ground black pepper
1.5-2 tsp of salt
½ cup of curly parsley, chopped
¼ cup of fresh mint, chopped
2 Tbsp lime juice
2 medium tomatoes, cubed
2 cups of mozzarella cheese
2 eggs

Directions:

1. Heat the milk to about 120 degrees. Pour the milk into a medium size bowl, add the yeast, and allow the mixture to sit for 5 minutes. Add the egg, sugar, salt, and oil. Mix well and add the flour. Transfer dough to a floured surface and knead for a minute or two until the dough is smooth and springy. If the dough is too wet and sticky add more flour little by little to reach desired consistency.
2. Grease the dough with a little oil and place in a bowl with a damp cloth over it. Let the dough rest for 30-45 minutes or until doubled in size.
3. While the dough is resting, prepare the topping for Pide. Heat a skillet over medium heat, melt the butter and add the chopped onions and chopped garlic. Saute for 3-4 minutes and then add the ground lamb. Add salt, black pepper and cumin. Saute for 4-5 minutes. Once the meat is brown, remove from heat and let the mixture cool.
4. Cut the tomato in small cubes and set aside. In a medium bowl, mix the cooled meat mixture, chopped parsley, chopped mint and lime juice. Mix ingredients well and set aside.
5. Preheat oven at 400F.
6. Once the dough has rested, place it on a floured surface and cut into two pieces. Using a rolling pin, roll the first ball of dough into an 18 inch oval.
7. Transfer the oval dough to a large baking sheet and pat the dough with a little flour. This will prevent the dough from getting soaked with the moisture of the filling. Sprinkle the mozzarella over the dough then evenly spread half the meat mixture on top of the cheese. Place half the cubed tomatoes and half of the chopped green pepper on top of the meat topping.
8. Fold the sides of the Pide, creating a boat-like shape.
9. Beat one egg with a fork. Using a pastry brush, brush the sides of the Pide with the beaten egg. Slowly pour the remaining egg over the meat topping evenly. Repeat with second ball of dough.
10. Place Pide in the oven and bake for about 20-25 minutes OR until golden brown.

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Tropical Frose

Tropical Frose

Nathan and I don’t usually follow the hip new food trends…but this post is an exception. I was reading the morning paper on the Metro this past week and came across an article called “Frosé is taking over D.C.” Frosé (frozen Rose) is the hot new thing…several DC restaurants have concocted their own recipes toContinue Reading

Pulled Pork Pupusas

Pulled Pork Pupusas

Pupusas have been on our blog to do list for awhile but I always thought they were difficult and time consuming (a la our 7 hour tamales) so I kept putting them off. Then, a pupusa dinner was in our recent Blue Apron order and I discovered that pupusas actually only take about 30 minutesContinue Reading

Cheesy Western Redux

Cheesy Western Redux

Life has been busy the last month and we had to take a brief hiatus from posting but have no fear, we are alive, and we are posting! And…we finally have a grill at our new house! In honor of these momentous occasions we are revisiting a burger that is near and dear to ourContinue Reading

Lamb Meat Balls

Lamb Meat Balls

We were actually planning to post a popsicle recipe this weekend but Amazon Prime let us down and our new popsicle molds didn’t arrive in time. We decided not to scramble to come up with a different idea and just to skip posting this week. Then we started talking about what we should cook forContinue Reading