A Taste of Ireland: My Version of Turkish Pide with SUMAC & Ardsallagh Goats Cheese

My Version of Turkish Pide with SUMAC & Ardsallagh Goats Cheese done two ways. A meat and vegetarian option.

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My blog has been shortlisted for the Irish blog awards this year so here is a blog post to mark and celebrate that.

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I just love Pide which are essentially a Turkish version of Pizza and I`ll bet the origins of pizza are with Pide maybe being the precursor to Pizza. This is my version hope you enjoy.

Ingredients

Dough

  • Approx 2 cups of organic flour
  • 1 sachet fast acting yeast
  • 2 cups warm water
  • 3/4 tea spoon sugar
  • Two tablespoons of Greek yogurt (optional this gives a softer more naan bread type consistency).
  • salt to taste
  • Tablespoon of olive oil
  • Optional (rosemary)

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Lamb or Beef Meat Filling

  • 1/2 lb minced beef or lamb I bought mine from the friendliest butchers in Ireland at O’Farrels main street Midleton.
  • Organic Red and green peppers
  • 1 onion chopped
  • 4 cloves of garlic
  • Tomatoes or a tin of tomatoes
  • 1 tsp smoked paprika or pimento
  • Ardsallagh goats cheese
  • Pinch of oregano
  • Salt and pepper, to taste
  • Sumac (optional)

Vegetarian Pide

  • Roasted red and green peppers as much as you like
  • As much Ardsallagh goats cheese as you like
  • As much Fried onions as you like
  • Green sauce
  • Sumac (optional)

Green Sauce

  • 4 cloves of garlic
  • Any green herb, e.g Parsley, corriander, chickweed, rocket, winter purslane or a mixture of what you have. A good handful to fill your blitzer.
  • A tablespoon of Raw organic cider vinegar or juice of half a lemon
  • Salt and pepper to taste
  • Olive oil
  • To make add all the ingredients into a blitzer and whizz until you have a sauce, simple.

SUMAC

Sumac is a powder which is made from the dried and ground berries of the edible Rhus Sumac species. It adds a great lemony flavor to meat and vegetable dishes, without the liquid and research suggests that food-grade sumac may also be good for you. Recent studies performed on the Staghorn and Sicilian varieties show that sumac has exceptionally high antioxidant properties. Here’s a secret I know, these Sumac trees can grow in Ireland, (well Cork at least)  so that’s a tip for you farmers out there.

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 Method

  • If making the vegetarian option, first thing to do is to set the oven to 170 degrees and roast the peppers while you do the rest.
  • For both options next activate the yeast in the warm water with the sugar, leave mixed for 15 minutes until frothing.
  • Then make the dough by mixing the activated yeast with the flour, rosemary and yoghurt (if using) then add the salt.
  • Knead until a ball of dough forms. You can add more flour as required bit by bit.
  • I then add some oil and knead into the dough until the dough is smooth and not sticky.
  • Put into a bowl with a wet tea towel on top in a warm place and allow to rise while you make the meat filling.
  • To make the meat filling, add the minced beef or lamb and cook until starts to brown then add onion, garlic, paprika and peppers and cook until they begin to soften.
  • Add the tin of tomatoes or a chopped fresh tomato, and cook on medium heat until the sauce reduces and vegetables are cooked. Add salt and pepper to taste.
  • Then remove from heat and allow to cool.
  • Once dough has risen to approximately twice its size, cut it into equal portions
  • Then shape each piece into a ball. Approximately 4.
  • Roll out one of the dough balls not into a circle like a pizza but into a long oval shape that’s not as thin as a pizza.
  • Spoon in the meat filling, but leave a space around the edge of the pide to fold in.
  • Use your hands to shape it to a long oval shape and crimp the ends like you would a pie or a Cornish pastis.
  • Add Ardsallagh goats cheese.
  • For the vegetarian pide, add the roast peppers and some fried onion, ardsallagh cheese as before leave a space around the edge of the pide to fold in.
  • Use your hands to shape it to a long oval shape and crimp the ends like you would a pie or a Cornish pastis.
  • Cook for approx. 15 mins at 180 degrees until crust is golden brown.
  • Remove the Pide from the oven sprinkle on some sumac and some dollops of green sauce and allow to cool before eating.

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