Turkish Pide with Tomatoes, Black Olives and Cheese
(Domates, Zeytin ve Peynirli Pide)
Here's another Turkish Pide Recipe :) I posted Ramadan Pide last year.
7 gr instant yeast
1 tsp sugar
1/4 + 1 1/2 cup warm milk
4 cup all purpose flour
1 tbsp salt
1 tbsp olive oil
Tomato Sauce Ingredients:
2 tbsp olive oil
1 onion, finely sliced
1 garlic clove, chopped
2 cups diced tomato, in a can (if you like, add more)
20-25 black olives, seeded, cut in half (do not use olives from a can)
1/2 cup feta cheese, cut in cubes
Kashar Cheese or Mozzarella, sliced
Tomato Sauce Preparation
Saute the onion with olive oil in a sauce pan for few minutes and add garlic. Cook until the smell comes out. Add the tomato, salt and pepper and cook until almost all the juice evaporates with the lid on.
In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves (picture). Let it rest for 15 minutes.
In a large bowl, sift the flour and salt (picture). Add in the bubbly yeast mixture and 1 1/2 cup warm milk (picture). Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough (picture). Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hours at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles (picture). Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Then use a roller to flatten each one (picture).
Place parchment paper on an oven tray, then arrange one flat dough (or two if it fits) on it. Spread some tomato sauce on the surface. Arrange olive halves, white cheese (feta cheese) cubes, and Kashar (Mozzarella) cheese slices over the top. Brush some olive oil along the edges.
Preheat the oven to 450 F (225 C) and put some water in an oven-safe bowl. Place it at the bottom of the oven. Place the tray on the middle rack and bake for about 10 minutes.
Before serving sprinkle oregano and crushed red pepper over the top, slice it up and serve while still warm with Ayran.
Makes 4 pide (pita).
- Tomato Soup with Cream, Lamb with Grape Leaves, Zucchini in Olive Oil and Gullac.
The bread commonly used during Ramadan was pide during the reign of the Ottoman Empire and presently as well. Soup is the starter for Iftar (post-sundown), without it the Iftar meal would be unthinkable. The preparation of the table with black olives, different varieties of cheeses, sucuk, pastirma, jams, etc. along with all the meze (appetizer) and other meals decorate the tables. And don't forget that desserts like Baklava are made in big round trays during Ramadan.
The start of Ramadan is announced by drummers, who also awake people for the Sahur (pre-sunrise). This tradition still continues today in many areas.
The Sahur meals are simpler than Iftar meals, for example compote with Borek or Pilaf are common. But recently Turkish Tea seems to have replaced the compote.