Pide


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Dough: In a bowl, put water, yeast and sugar and set aside for 5 minutes. Add sifted flour and knead a dough. At the end, add salt. Cover the bowl with a damp kitchen towel and leave it in a warm place until it doubles in volume. I usually use the microwave because the bowl is shielded from the current.

Filling: Onions and bell peppers are cut into small pieces with the robot and mixed with the rest of the ingredients. Add freshly chopped parsley. The dough is divided into 4 pieces and we spread each piece. Add the filling in the middle and raise the edges a little, and bend the ends. Grease the edge with yogurt and put in the preheated oven. Keep in the oven until the edge starts to brown and the meat is done. Serve with fresh parsley, possibly with lemon slices.


Boats with mozzarella and salami & # 8211 Pide salty like pizza

The other day I wanted to order some pizza for my friends, and the answer came promptly from the other end of the line: "the order can be delivered in at least 2 hours". I thought it was time to get to work and in less than an hour and a half my beautiful boats arrived at the table of the guests, not to mention, that it was much more appreciated than the pizza I ordered. usually.

They are easy and quick to make, so that by the time you set the table, by the time you prepare your other chores for welcoming the guests or loved ones who are about to enter your house, the pids are ready.

All it takes is a little desire and a few ingredients to make a proper snack that is clearly superior to the pizza in delivery. So follow the list of ingredients and how to prepare it and for sure, they will be much more appreciated by diners!

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How to make mozzarella / salted pâtés, like pizza?

Dough ingredient:

  • 350 g flour
  • 200-220 ml of lukewarm water depending on the quality of the flour
  • 15 g of fresh yeast
  • 20 ml of olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Ingredients for topping:

  • 250 g mozzarella stick given them the grater with large mesh
  • 200 g salami
  • A handful of olives
  • 100 g well drained canned corn kernels
  • 1-2 thinly sliced ​​mushrooms

Ingredients for tomato sauce:

  • 1/2 can of tomatoes in broth (200g)
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Dough preparation:

Put the yeast with salt and sugar in a bowl and mix until you get a paste.

Knead until you get a smooth and elastic dough, which comes off the walls of the bowl, a sign that the dough is well kneaded.

Grease the bowl with a teaspoon of olive oil and put the dough, cover it and leave it to rise until it doubles in volume.

How to prepare the sauce:

Put the tomatoes in broth in a bowl with salt, pepper, oregano, olive oil and mix with a blender.

We take each ball of dough separately and spread it in an oval shape with a length of 17-18 cm.

Put 3 teaspoons of tomato sauce, spread it with the back of the spoon over the entire surface of the dough and half the amount of mozzarella on all 8 pieces.

We distribute our favorite toppings equally, first always being after the tomato sauce, then mozzarella, and what you like best, in my case I used I found through the fridge, salami, corn grains, olives and mushrooms.

Bring the edges over the filling, and twist the ends and press them lightly. Add the other half of the mozzarella.

Put them in the preheated oven at 240 degrees, for 8-10 minutes or until lightly browned on top.

If the oven does not bake too well and does not have power, we put them directly on the grill in the oven to bake under.

Simple, fast and tasty, where we add that they are homemade. Good job and good appetite!


We thank Daliana Trifa from Oradea for this quick and easy pizza recipe.

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Turkish bread Ramadan

  • 585 gr flour
  • 7 gr dry yeast
  • 330 ml of warm water
  • 120 ml of warm milk
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg yolk + 1 tablespoon milk
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black cumin seeds (nigella)

Turkish bread & # 8211 very fluffy cake recipe with rhombus pattern

Turkish bread & # 8211 very fluffy cake recipe with rhombus pattern. How to make Turkish sesame pita? Fluffy cake in the oven. The recipe for turkish Ramadan pide or flat bread leavened and baked. Homemade bread recipes.

This Turkish bread with black and white sesame is very tasty! It has a specific shape of a disc with diamond impressions ("quilted duvet" type). This fluffy cake is baked especially during Ramadan. I also met her on the internet under the name "Arabic bread" or "Turkish Ramadan pide". I also leave you a video at the end with the source of inspiration.

This Turkish pita has a very fluffy core, a thin and shiny golden shell. Due to the rhombus pattern, it can be easily portioned by breaking.

From the quantities below results a Turkish bread with a diameter of approx. 30 cm.

  • 350 g flour
  • 250 ml water + milk mix (equal parts ie 125 ml milk + 125 ml water)
  • 5 g dry yeast or 18 g fresh
  • 7 g salt
  • 10 g sugar
  • 30 ml of sunflower oil
  • optional: black and white sesame seeds
  • 1 beaten egg with a little milk to grease

Turkish feet

Turkish pidas are nothing but flatbreads, which are generally baked on a baking stone with various fillings on top, the most common being meat or cheese. Specific to pids is their boat shape that holds all the filling inside. Their base is a pizza-like dough, which is why I like to call them Turkish pizzas.

* Içli pide (or pide with meat topping - lamb is traditionally used) dates back to 1850 when bakers in Bafra, a small town on the Black Sea coast, began to fill bread before being placed in the oven. Meanwhile this simple dish has been modernized with various delicious fillings such as cheese and sujuk (a specialty of beef sausage) or thin pides with pastrami and egg.

Recipe for 4 servings

ingredients it took:

- 3 tablespoons olive oil

- 2 teaspoons dry yeast

ingredients filling:

- 500g minced beef

(1) Knead a dough from all these ingredients, either manually or in a mixer. The dough obtained is divided into 4 parts. Each piece of dough is given a round shape and left to rest for 15 minutes, covered with a kitchen towel. The dough does not require leavening before it is shaped, but it is important to let the dough rest for a while so that the gluten relaxes and allows us to easily spread the dough.

(2) Meanwhile, prepare the meat filling. Finely chop the onion and parsley, and the pepper and diced tomatoes. Mix all together with the meat and salt until a homogeneous composition is obtained, but without crushing the tomatoes.

(3) Knead the worktop well and spread each ball of dough in an oval shape of approximately 35x20cm. It will result in a very thin spread dough, but being quite elastic, it will stretch easily. Spread the filling on the entire surface of the dough, leaving the dough empty towards the edge about 1 cm. These edges will be folded over the meat composition and the final shape of the boat will be given.

(4) Do the same for all 4 pides. At the end, beat an egg and grease the dough edges of each pide.


Turkish pies with pesto, mushrooms and tomatoes

These warm days make me think of the holiday & # 8230 and the freshest in my mind is, of course, the last & # 8230 the variegated, fragrant, spicy Turkey impressed me with the richness and variety of the cuisine and especially the herbal one. . And because it is a very popular dish, today I will show you how to cook Turkish feet.

Basically these pide, or pite or Turkish pizzas they are in fact less grown breads, in the shape of boats, with various fillings - in the latter reflecting, in fact, the inspiration of the chef. Although we can make a lot of combinations with guaranteed success, they are a successful original variant Turkish pides with pesto, mushrooms and tomatoes.

Let's see what we need and how to prepare them.

For the countertop:

& # 8211 300 grams of flour (as you wish: white, wholemeal, intermediate)

& # 8211 7 grams of dry yeast

& # 8211 1 teaspoon raw sugar

& # 8211 flour for the worktop

For pesto:

& # 8211 100 gr almonds / nuts / cashews (or a combination of these)

For topping

Quantities are for 4 pides.

How is it prepared:

Mix the yeast with the sugar, salt and lukewarm water.

Put all the flour in a bowl (or in the bowl of a mixer), make a hole in the middle and put the water with the yeast.

Knead for 7-8 minutes on a robot or 15 minutes by hand, until you get an elastic and non-sticky dough.

Leave the dough to rise for 45-60 minutes (until it doubles in volume).

Until the dough rises, put in a blender cup, almonds / walnuts / cashews, dill, leurda, oil, lemon juice (to taste), salt, pepper and a little water.

Blend well until it becomes a green and thick cream.

We also prepare the filling. Slice the mushrooms, tomatoes, onions and set aside.

Preheat the oven to 230 gr c.

After the dough has doubled in volume and is leavened, sprinkle flour on the worktop and pour the dough.

We press it with our palms to remove the air from it, then we shape it in the shape of a cylinder. We cut it into 4 equal pieces.

We shape each piece of dough into a ball and cover them with a towel.

We spread one ball of dough in a row, in an oval shape, we can spread it with the rolling pin or with our hands.

Add the fish and sliced ​​vegetables, taking care to leave 2-3 cm of each edge free, then bring the edges inwards, pressing them lightly, giving the specific shape of the boat.

After filling all the pans, put them in the oven for 15 minutes at a temperature of 230 gr. C.


Pide with pesto and cheese

As you have noticed, of course, the recipes I propose in this blog are simple, unpretentious, to prepare relatively quickly and to succeed, even if you are not a talent in the kitchen. This is also the reason why from the super-rich Turkish cuisine I chose to present you today the recipe for pide with pesto and cheese. A vegan version of Turkish pids you find it here, and I presented another product from Turkish cuisine here (cilbir).

I really like the association between green pesto and cheese, I think that the intense taste of greenery, enriched with jam and walnut oil and the fresh hint of lemon, compliments and highlights the quality of the cheeses (so be careful when choosing them!)

What we need:

For the countertop:

& # 8211 300 grams of flour (as you wish: white, wholemeal, intermediate)

& # 8211 7 grams of dry yeast

& # 8211 1 teaspoon raw sugar

& # 8211 flour for the worktop

For pesto:

& # 8211 100 gr almonds / nuts / cashews (or a combination of these)

For topping:

& # 8211 100 gr Roquefort cheese (or blue cheese)

Tips: you can use what kind of cheese you prefer.

Quantities are for 4 pides.

How come:

Mix the yeast with the sugar, salt and lukewarm water.

Put all the flour in a bowl (or in the bowl of a mixer), make a hole in the middle and put the water with the yeast.

Knead for 7-8 minutes on a robot or 15 minutes by hand, until you get an elastic and non-sticky dough.

Leave the dough to rise for 45-60 minutes (until it doubles in volume).

Until the dough rises, put in a blender cup, almonds / walnuts / cashews, dill, leurda, oil, lemon juice (to taste), salt, pepper and a little water.

Blend well until it becomes a green and thick cream.

We cut the cheeses into pieces or put them on the grater.

Preheat the oven to 230 gr c.

After the dough has doubled in volume and is leavened, sprinkle flour on the worktop and pour the dough. We press it with our palms to remove the air from it, then we shape it in the shape of a cylinder. We cut it into 4-5 equal pieces.

We shape each piece of dough into a ball and cover them with a towel.

We spread one ball of dough in a row, in an oval shape, we can spread it with the rolling pin or with our hands.

Add the pestle and sprinkle the cheeses, and be careful to leave 2-3 cm from each edge, then bring the edges inwards, pressing them lightly, giving the specific shape of the boat.

After filling all the pans, put them in the oven for 15 minutes at a temperature of 230 gr. C.


Turkish legs with minced meat

Turkish beans are part of the street food category that you can't miss if you go on a holiday in Turkey. They are found everywhere, under various sizes and with various fillings: with minced meat, with cheese, etc.

Pides are those mini-pizzas in the form of boats and are very easy to prepare at home, in your own kitchen. The dough is made in the same way as the pizza and you will find the instructions and the recipe HERE.

  • bread or pizza dough
  • 450 g beef
  • 1 onion
  • 1 pepper
  • 1 teaspoon paprika
  • 300 ml of tomato juice
  • 1 bunch parsley
  • 1 teaspoon thyme
  • salt
  • pepper
  • 2 teaspoons cumin
  • oil

First you will take care of the dough, which you knead and leave to rise.

Finely chop the onion and pepper. Put a few tablespoons of oil in a pan on the fire. Put the onion and pepper and cook for a few minutes. Add the minced meat and stir. Leave until the meat has changed color, then season with thyme, salt and pepper.

Leave the dish covered on the fire until the minced meat is cooked, about 20 minutes. If necessary, add a little water. Add the tomato juice and spices and leave on the fire until the liquid has dropped and the tomato sauce has combined with the meat.

Turn off the heat and add the washed and chopped parsley as small as possible.

The dough has risen, so you can cut it into equal pieces. Form dough balls and leave them to rise for another 10 minutes.

Roll out the dough into a thin, oval-shaped sheet. Work on an oiled surface. Put the meat mixture in the middle and spread in a not very thick layer, leaving a 2 cm free edge. Bring the side edges over the meat and seal the ends. In the end, the pids should look like boats.

Bake in the preheated oven for about 15 minutes or until golden brown. At the end, you can add grated cheese on top, but this step is optional.


Pide with sweet cheese and raisins

These fluffy, soft and fragrant wonders with plenty of cheese come just as I wanted to make some sweet cheese and raisins. And as I was thinking and planning my vacation in Istanbul, which is coming soon, I told myself to make them in the form of Turkish pids, that's the only way I will be closer to the city on the two continents. The dough and composition is exactly the same as for cheese, only the shape being different.
They can be served with a vanilla sauce or even chocolate, jam or just powdered sugar being ideal for the little ones and inevitably the taste will remind us of childhood.

I've always liked sweets, especially those with chocolate, but also those with cheese, be it cream, sweet cheese or urda.

I received the recipe from a neighbor, who I admit… made the best lap in the waist! And I can say that although I have been doing it for more than 20 years, as if they are still the best, I don't know why… that I don't add anything extra, I even sometimes share a lemon for both the dough and the dough. filling.

It seems that originally, the recipe is Moldovan, but we also find it in Transylvania and Banat alike. Stay tuned for the list of ingredients and how to prepare to get the finest and most tender pies with sweet cheese and raisins.

Dough ingredients:

  • 500 g white flour
  • 250 ml whipped milk / yogurt
  • 20 g of fresh yeast
  • 50 g caster sugar
  • A pinch of salt
  • 5 yolks
  • 80 g of butter with at least 82% fat
  • 1 pinch of salt
  • grated peel of a lemon
  • 10 g vanilla sugar

Ingredients for the filling:

  • 500 g of well-drained well-drained whey cheese
  • 130 g caster sugar
  • grated peel of a lemon
  • 5 yolks
  • 80 g raisins
  • 10 g vanilla sugar
  • 40 g of wheat semolina
  • powdered sugar on top

For finishing:

How to prepare the dough:

Preheat the oven to 180 degrees, when we have finished kneading the dough.

All ingredients must be at room temperature.

To start, put the beaten milk with the yeast, caster sugar and salt in a bowl, mix lightly to activate the yeast and cover the bowl with a fresh foil.

Add the butter to the dough and knead until you get a fine, elastic and quite light dough.

Preparation for raisin cheese:

Put all the ingredients in a bowl and mix for homogenization.

Divide the cheese composition into 8 and distribute it on the center of each piece of dough. Bring the edges inwards and lightly press the dough, and tighten the ends well and twist them.

Leave to rise for another 15 minutes. Grease with a yolk rubbed with 2 tablespoons of milk and bake for 18-20 minutes or until nicely browned.

Sprinkle with powdered sugar and they are ready to serve. Good job and good appetite!


Meat and cheese pies & # 8211 Turkish pies or baked boats

Pies with meat and cheese & # 8211 Turkish pies or baked boats & # 8211 Turkish recipe. It looks like pizza but the dough is richer, with yogurt and olive oil. The minced meat filling is very tasty, with onions, garlic, tomatoes and peppers, similar to the one from eggplant stuffed carnations.

These pies with meat and cheese (Turkish pies or baked boats) are very easy to prepare and their filling can be varied with other vegetables (slices of tomatoes or peppers, eggplant or mushrooms) or with several types of cheese. After baking, sprinkle with chopped greens.

Pides are easily recognizable by the elongated shape of the boat. Mine were 30 cm long and approx. 8-10 cm. They fit 3 in a baking tray (33 x 42), placed wide.

This dough is great! I really liked it and I will do it on other occasions.