Hi All,
Back lurking about the boards again...thought i'd post a bake i did last week for my nephew's 1st B'day.
Turkish Pide recipe i converted to SD.
One is a lamb mince/saganaki kinda thing and the other is based on a spanakopita filling....
They were yum.
Cheers,
Sam.
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Replies
I'd roll up my sleeves and fight for a chunk of that!
TP
I think that Jeremy posted some pics of these before... What is the history behind the dish?
Do you have a recipe that you could post? These look like a good pizza night substitute.
Thanks for coming back...
Terri
Here's the recipe i use for these (also great pizza base)
biga (day1)
535 g lukewarm water
385 g high protein flour
30g (100% hyd) ripe starter
dough (day2)
600 g high protein flour
125 g water
1 1/2 tsp fine sea salt
Cheers,
Sam
Hi Sam, thankyou for kindly sharing your recipe for these wonderful morsels!
I am very new to this sourdough baking, and wondering if you could elaborate on your recipe. Once I have my biga mixed and left overnight, I mix all the other ingredients in on day 2. You mentioned knocking it back at this stage?
Do you let it rise, knock it back, let it rise then cut and fill it, allow to prove again for a short while, then bake?
I am confused (not hard!!!)
Thankyou, Sharona
Sorry to be a pain but what about your wonderful sounding fillings... Are they secret?
If not I would be happy to take a stab at the whole dish. Or, if you can find what you consider a decent recipe and point me to it on the web...:)
Terri
Lamb Pide filling
350g lamb mince
1 brown onion bruniose
1 carrot finely grated
2 cloves garlic, chopped
4 sprigs fresh oregano, picked
1/2 teaspoon cumin seeds, toasted and crushed
1/2 teaspoon cayenne pepper (toast with cumin seeds)
1 egg
1/2 cup breadcrumbs
1 tbsp kecap manis
Mix all above well, grate about 80-100g of saganaki and fold in
Spanakopita Pide filling
2kg baby spinach, washed
4 spring onions sliced
2 cloves garlic, chopped
1/2 cup fetta
1/2 cup ricotta
3 eggs
squirt of good olive oil
Salt / Pepper
Fresh nutmeg, grated
Soften the garlic and spring onions in a bit of olive oil, then add the spinach until wilted.
Drain excess water, it will release a lot more liquid once its off the heat. Mix with remaining ingredients when cool
As for filling, i generally divide and roll out my pides after knocking back the bulk ferment on the second day. Let them prove a bit on the peel, then fill down the middle wrapping sides over as i go. Pinch the ends together and into the oven.
See below for some mini ones i made :)
Cheers,
Sam
[IMG]http://img7.imageshack.us/img7/3429/photo0018ani.jpg[/IMG]
[IMG]http://img7.imageshack.us/img7/8210/photo0019e.jpg[/IMG]
Sam, you're the best! Oooh, the minis are so cute!
TP
Now I think I shall have to change up Pizza night this week! Thanks for shareing I will see If I can find the ingredients. I'll let you know if I can't figure something out. There's a little Greek store downtown, I'll have to check it out.
Terri
and I LOVE the pide recipe!! Made 12 pides. The crust was thin and crisp, and the crumb...oh, so soft and delicious. Thank you, thank you, Sam!
I winged the filling. The not-so-photogenic one has minced mutton, cubed eggplants, golden raisins, onions, bbq-sauce, zattar, and, my fav has salmon, tartare sauce, zucchini, cabbage and basil. My shaping needs practice, a lot more practice.
WOW!~ I am trying these on the weekend!
Where i live we are surrounded by leb and turkish bakeries..but i cant resist trying my own!
My fave fillings (from the local bakery) is a a tangy silverbeet with lots of sumac, and grated saganaki cheese! I'm gonna give 'em a go! Thanks for sharing the recipe!
I make a version with cubed boiled potato, spinach, fetta garlic and an egg
Its really good