* Exported from MasterCook *
Turkish Cheese, Sucuk (Sausage) and Olive Pide Pies - 18g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 Turkish Flat Bread Pide dough
9 ounces haloumi cheese -- washed and finely sliced
5 ounces mozzarella cheese -- finely sliced
18 kalamata olives -- pitted and cut in half
1 long green pepper -- seeded and chopped
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
4 ounces sucuk (Turkish air-dried lamb sausage) -- sliced
1 free-range egg yolk
3 tablespoons milk
Cut the dough into six even portions and leave, covered, to rest for 30 minutes.
When ready to bake the pide, preheat the oven to tis highest setting with two pizza stones or oiled cookie sheets in it.
To make the topping, mix the cheeses, olives, green pepper and oil in a large bowl, then season with salt and pepper. Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 14x4-inches. Scatter a sixth of the topping down the pide, leaving a 3/4-inch border around the edge. Lay some of the sucuk (sausage) down the center, then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each end, twisting slightly, so that the pide looks like a long canoe.
Mix the egg yolk and milk to make an egg wash, then brush the dough with a little of this. Bake in batches, two at a time - carefully transfer the pides to the hot stones or cookie sheets and bake for 7 minutes. Eat hot from the oven sprinkled with a little sea salt.
Makes 6 pies.
AuthorNote: Sucuk is a spicy Turkish [lamb] sausage and can be found in Turkish or Middle Eastern butchers and some specialty delis.
Turkish Flat Bread - Pide
1 tablespoon dried yeast
1 pinch superfine sugar
1 1/2 cups warm water
15 ounces bread flour
1 teaspoon salt
1/4 cup extra-virgin olive oil
2 free-range egg
3 tablespoons milk
sesame seeds, or nigella
Dissolve the yeast and sugar in 1/2 cup warm water and set aside in a warm place for about 10 minutes until frothy. Use your fingers to work 3 ounces of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a 'sponge'.
Put the remaining flour and the salt into a large bowl. Make a well in the center and add the sponge, oil and remaining water. Use your fingers to work it to a soft, sloppy dough. Don't panic; it is meant to be very sticky!
Transfer to an electric mixer with a dough hook and knead on a low speed for 10 -- 15 minutes until very smooth and springy. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to rest a room temperature for 1 hour or until doubled in size. (From this point you can proceed to bake the pide bread or filled pide boats. You can also refrigerate the dough until you are ready to use it. It will keep for around 24 hours, but take it out of the refrigerate a good 3 hours before you want to use it, to give it time to return to room temperature slowly.)
When ready to bake the bread, preheat the oven to its highest setting with two pizza stones or oiled cookie sheets in it. Divide the dough in two, then form into rounds and leave, covered, to rest for 30 minutes.
Mix the eggs and milk to make an egg wash. Place the dough on a lightly floured work surface. use the heels of your hands to press and flatten each piece of dough out to an 8-inch oval. Brush the surface liberally with the egg wash. Dip your fingertips into the egg wash and mark rows of deep indentations across and down the length of the dough, leaving a narrow border.
Now comes the tricky bit. Lightly flour the hot pizza stones or cookie sheets. Lift on the pides, stretching them gently and evenly. Sprinkle with nigella or sesame seeds and bake for 8 to 10 minutes until crisp and golden brown.
Makes 2 loaves.
Per Serving (excluding unknown items): 278 Calories; 9g Fat (29.9% calories from fat); 9g Protein; 40g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 290mg Sodium. Exchanges: 2 1/2 Grain(Starch)
Cuisine:
"Turkish"
Source:
"Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 500 Calories; 39g Fat (68.8% calories from fat); 22g Protein; 18g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 907mg Sodium. Exchanges: 1 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4838 0 0
No comments:
Post a Comment