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Turkish Pide with Tomato and Feta Recipe

 

Turkish Pide with Tomato and Feta Recipe

Turkish pide with tomato and feta is a bit like a pizza – perfect for a night with friends. You might be used to topping your dough with tomatoes, mozzarella and basil, but a Turkish pide takes things in a new direction by using fragrant Middle Eastern flavors.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Turkey
Keyword: flour, tomatoes
Servings: 4
Calories: 839kcal

Ingredients

  • 500 g white bread flour
  • tbsp instant dried yeast
  • 2 tsp sea salt
  • 1 tsp sugar
  • 300 ml lukewarm water
  • 85 ml olive oil plus extra for brushing for the topping
  • 2 tbsp olive oil
  • 2  large onions, sliced
  • 400 g can plum tomatoes, drained
  • 200 g feta cheese
  • 2 tsp dried oregano
  • fresh oregano, to serve

Instructions

  • To make the bread dough, it’s easy if you have a mixer with a dough hook or if not, by hand, which will take a bit longer but will give your arms a good workout!
  • Mix the flour, yeast, salt and sugar together. Mix in the water and oil – add the lesser amount of water until it comes together but you may need a little more depending on the flour, then knead in the mixer for about 10 mins until you have a soft, springy dough.
  • Put into an oiled bowl and cover with oiled clingfilm (or it will stick), and leave to rise until doubled in size.
  • Meanwhile, heat the 2tbsp oil gently in a large sauté pan and cook the onions for 30 mins or until softened and lightly caramelised. Heat the oven to 200C.
  • Lightly tear apart the drained plum tomatoes with your hands. Divide the dough into 4 pieces. Roll each piece out to an oval shape, about 20cm at its longest point.
  • Divide the tomatoes, caramelised onions, feta cheese and oregano between the bases.
  • Twist each end and tuck up the sides to make a boat shape to hold the filling.
  • Drizzle with a little extra olive oil, season well with salt and pepper and bake for 15-18 mins until golden brown and cooked through. Serve warm with a green salad.

Nutrition

Calories: 839kcal | Carbohydrates: 107g | Fat: 33g | Saturated Fat: 10g

Photo credit and inspiration: Jane Curran

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Best Dish Recipes from the Balkans | Turkish Pide with Tomato and Feta Recipe - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Turkish Pide with Tomato and Feta Recipe

 

Turkish Pide with Tomato and Feta Recipe

Turkish pide with tomato and feta is a bit like a pizza – perfect for a night with friends. You might be used to topping your dough with tomatoes, mozzarella and basil, but a Turkish pide takes things in a new direction by using fragrant Middle Eastern flavors.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: Turkey
Keyword: flour, tomatoes
Servings: 4
Calories: 839kcal

Ingredients

  • 500 g white bread flour
  • tbsp instant dried yeast
  • 2 tsp sea salt
  • 1 tsp sugar
  • 300 ml lukewarm water
  • 85 ml olive oil plus extra for brushing for the topping
  • 2 tbsp olive oil
  • 2  large onions, sliced
  • 400 g can plum tomatoes, drained
  • 200 g feta cheese
  • 2 tsp dried oregano
  • fresh oregano, to serve

Instructions

  • To make the bread dough, it’s easy if you have a mixer with a dough hook or if not, by hand, which will take a bit longer but will give your arms a good workout!
  • Mix the flour, yeast, salt and sugar together. Mix in the water and oil – add the lesser amount of water until it comes together but you may need a little more depending on the flour, then knead in the mixer for about 10 mins until you have a soft, springy dough.
  • Put into an oiled bowl and cover with oiled clingfilm (or it will stick), and leave to rise until doubled in size.
  • Meanwhile, heat the 2tbsp oil gently in a large sauté pan and cook the onions for 30 mins or until softened and lightly caramelised. Heat the oven to 200C.
  • Lightly tear apart the drained plum tomatoes with your hands. Divide the dough into 4 pieces. Roll each piece out to an oval shape, about 20cm at its longest point.
  • Divide the tomatoes, caramelised onions, feta cheese and oregano between the bases.
  • Twist each end and tuck up the sides to make a boat shape to hold the filling.
  • Drizzle with a little extra olive oil, season well with salt and pepper and bake for 15-18 mins until golden brown and cooked through. Serve warm with a green salad.

Nutrition

Calories: 839kcal | Carbohydrates: 107g | Fat: 33g | Saturated Fat: 10g

Photo credit and inspiration: Jane Curran

Written by

Related Post

Albanian Green Salad
Sallatë Jeshile – Green Salad
A simple green salad, lightly dressed with simply olive oil, vinegar and salt is a

Leave a Reply