Turkish-Inspired Vegetarian Pide
Turkish-Inspired Vegetarian Pide
This Turkish-inspired vegetarian pide is simple to prepare and can be enjoyed either hot or cold, offering versatility and convenience. For an added richness, place a cracked egg on top of the mixture before baking.
Servings
3
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 2 1⁄2 cups strong flour
- 300mL warm water
- 1 tsp honey
- 7g instant yeast
- 1⁄2 tsp salt
- 1 tbsp olive oil
- Pomegranate arils & fresh mint, to garnish
- 1 cup baby spinach, chopped
- 1 red capsicum, diced
- 1 red onion, diced
- 1⁄2 red chilli, seeds removed & diced
- 150g feta, cubed
- 150g cheddar, grated
- 1⁄3 cup chopped parsley
- 1 egg, beaten
- 1⁄2 tbsp olive oil
- Black sesame seeds
Method
- Preheat oven to 220°C. Line a baking tray with baking paper or lightly flour the surface.
- Place the flour into a large bowl and make a well in the middle.
- Add the water and honey to a jug. Stir, then add yeast and salt. Combine the ingredients and allow them to rest for several mins while the yeast activates.
- Pour yeast mix into the flour along with the oil. Bring together to form a shaggy dough and knead for 3 mins until smooth. If necessary, add more flour so that the dough is firm enough to knead.
- Grease a bowl with a little extra oil and place the dough in the bowl. Cover and let stand in a warm place until the dough doubles in size, approx. 45 mins to 1 hr.
- Mix the spinach, capsicum, onion, chilli, cheeses and parsley in a bowl.
- Once the dough has risen, place it on a floured surface and knead for 5 mins. Cut the dough into thirds and roll out each piece into an oval shape that is 1⁄2cm thick.
- Spread the filling on the dough, leaving 3cm around the outside of the dough. Fold the edges in towards the mixture, then pinch and twist each end to form a shape like a boat.
- Brush the beaten egg over the outside of the dough and sprinkle with sesame seeds.
- Place the pide onto a baking tray and cook in the oven for 18-20 mins. Let rest for 2 mins before cutting and serving.
- Garnish with pomegranate arils and fresh mint.
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