Pide (pi-day) or Stuffed Turkish Pizza.Next week is Australia day. There’ll be meat pies and sausage rolls and lamingtons and pavlova and prawns on barbies for days no doubt.
I feel as though Australia day (with respect to our first peoples too) is a great chance to celebrate what a wonderfully multicultural country we live in. Rejoice in our differences. A time to realise the thanks we should be giving to all those fellow humans who have left behind the lives they know, often fleeing violence and persecution, and settled here with us, bringing an abundance of flavours and textures we take for granted and would otherwise have to travel to experience.
All those who feel differently, who propagate hatred and intolerance, these so-called patriots, can kindly go eat dirt. Kindly. 🙂
Turkish pizza or pide is a world apart from your traditional Italian style of pizza in terms of flavour but the process is not so different.
Make a dough, let it prove, roll it out, add toppings and cook in a really hot oven until crisp on the bottom.
It’s also a dish that existed long before the borders of Europe as we now know them were created. Turkish could also be Lebanese could be Greek etc..
Ricotta, Zucchini, Lemon and Mint Pide.
Ingredients – makes 6
300gm strong flour
100ml warm milk
100ml warm water
4gm dried yeast
1 teaspoon salt
1 tablespoon olive oil
2 medium zucchini – sliced
250g ricotta – smooshed
1 tablespoon sumac
1 small red onion – finely sliced
1 cup picked mint leaves
2 lemons for zesting
pomegranate seeds for scattering
sea salt and cracked black
To make the dough – dissolve the salt and yeast with the milk and water and oil. Let stand until fluffy, about 10 minutes. Mix in the flour ( a mix master with a dough hook is easiest) until smooth. Divide into 6 balls, cover with a light damp cloth and leave to prove for half an hour in a warm section of the kitchen.What Kid Did
Pre-heat your oven to 220*c. We have an awesome bench top pizza contraption, maybe you have something similar. Roll each base into a very thin oval shape. Spread the ricotta first leaving about an inch free around the edges. Scatter red onion and arrange the zucchini in a single layer. Fold in the sides first, leaving about half the toppings exposed. Crimp the top edges in. Scatter sumac, salt and pepper on top, drizzle with olive oil and bake for about 10 minutes or until brown and crispy. A pizza oven will be much quicker. It’s okay to celebrate a few little black bits.To serve scatter the mint leaves, lemon zest and pomegranate seeds, drizzle some extra olive oil. Some peppery rocket sits well also. We enjoyed ours’ with tomatoes, lettuce and olives.
This is a simple dish to make. The toppings could be anything. We’ve chosen these because it’s a lot like something The Doctor orders at a place in Fortitude Valley. And the dear girl knows what she likes.
School hols have been great for me and Kid. We’ve spent our Mondays and Tuesdays together doing lots of good outdoors stuff and then making yummy food together and watching movies. And a trip to Tassie in there somewhere too!
Until next time.
‘Just say g’day pide, pide and she’ll be right mate!’ – Thanks Slim..