Wednesday, June 28, 2017

Beef and leek pide

Beef and leek pide / Pide de carne e alho-poró

I believe that the first time I saw/heard of Turkish pizza was watching one of the episodes of the fantastic Ottolenghi's Mediterranean Island Feast, a long time ago – what he actually made was called lahmacun and it looked absolutely delicious, topped with a fresh salad.

Fast forward many months and I was reading about pide recipes on a magazine (the Australian Delicious, if I am not mistaken) and it looked similar to Ottolenghi’s lahmacun, however shaped slightly differently. I decided to then search about it some more, and ended up making my own version of it.

I first made pides for lunch on a lazy Saturday, already expecting compliments from my husband for he loves sfihas; However, he went so crazy about them that from the second time onwards I started making 1 ½ recipes each time – 4 pides were not enough for the both of us. :D

Beef and leek pide
own recipe, inspired by several others

Dough:
1 teaspoon dried yeast
½ teaspoon granulated sugar
1/3 cup (80ml) lukewarm water
¼ cup (60ml) lukewarm whole milk
1 ¼ cups (175g) all purpose flour
¼ cup (35g) whole wheat flour
½ teaspoon table salt
2 tablespoons extra virgin olive oil

Filling:
2 tablespoons unsalted butter
1 large leek (120g/4oz), white/light green parts only, sliced
2 large garlic cloves, minced
250g (9oz) beef mince
1 teaspoon smoked paprika
2 ripe tomatoes, deseeded and diced
salt and freshly ground black pepper
handful of fresh parsley leaves, chopped

For brushing the dough:
1 tablespoon extra-virgin olive oil

Start with the dough: in the bowl of an electric mixer, combine yeast, sugar, water and milk and mix with a fork. Set aside until foamy, about 5 minutes. Add flours, salt and olive oil and mix using the hook attachment for about 8 minutes or until dough is elastic and smooth – if mixing by hand, 12-14 minutes should be enough. Form dough into a ball, transfer to a large lightly oiled bowl and cover with plastic wrap. Set aside in a draft-free area for about 1 hour or until doubled in volume.

While dough is proofing, make the filling: heat butter on a large saucepan over medium heat until melted. Add the leek and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook for 1 minute or until fragrant. Add the beef and cook, stirring occasionally, until golden, 5-7 minutes. Stir in the paprika, the tomatoes, season with salt and pepper and cook for another 3-5 minutes or until tomatoes are soft. Stir in the parsley, remove from the heat and cool completely.

Preheat the oven to 200°C/400°F. Line a large baking sheet with foil.
Divide the dough into 4 equal portions. Roll each portion into a rough 25cm (10in) long oval shape. Spread the cooled filling along the center. Pinch the edges together so your pide looks like a boat. Transfer to the prepared sheet and brush the dough with olive oil and bake for 25-30 minutes or until golden brown. Serve at once.

Makes 4

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