I never had any idea there could be any other Pizza than the ones made in the western world in Italy and the US and other western countries. I was pleasantly surprised therefore to come across the delicious Turkish Pide on our vacation trip to Turkey. One first glance they look different. The base is different. Pide is made with flatbread while the western Pizzas have a thicker base which varies. The shape is also very different. The Pide is shaped like a boat with narrow pointed ends on both sides as compared to the traditional round shape of the Pizza. The flatbread is hollow in the middle where the filling is placed. So one can do much more with the filling with the Pide. The other significant difference is that you will rarely find any cheese in the Pide while we cannot imagine a Pizza without any cheese. Now coming to the stuffing, normally it’s meat i.e. chicken, lamb or beef with some mid-eastern herbs and spices thrown in. I have given the Pide an Indian twist so that the ingredients are commonly available while retaining the original taste. For the vegetarians, there is no need to be disappointed. I have provided a vegetarian Pide filling recipe and honestly the feedback from folks at home was that they liked the veg Pide as much as they did the other. So both options are equally effective with family and guests. The Turkish Pide is best served with some sauces and dips of your choice. It is a filling a meal by itself like the Pizza. You can add some salads or soup to go with the Pide. Happy Fooding Around with the Turkish Pide.
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Turkish Boats
Ingredients
Ingredients for the Bread :
- 3 cups or 500 gms All Purpose Flour (Maida)
- 2 Tsp (1.5) instant Yeast
- 1 Tbsp Sugar
- 1 Tsp Salt
- 2 Tbsp Olive Oil
- Lukewarm water
Ingredients for the Topping of the Chicken Pide :
- 400 gms Chicken mince
- 1 Tbsp Garlic, finely chopped or paste
- 4 heaped Tbsp Marinara Sauce or Pizza Sauce
- 1 ½ Tbsp Butter
- 2 medium Onion, finely chopped
- 2 medium tomatoes diced small
- ½ red Bell pepper, diced small
- ½ yellow bell pepper, diced small
- 1 Tsp ground Black Pepper
- 2 Tsp Paprika powder ( Or 1 Tsp Red Chilli Flakes)
- 2 Tsp ground Cumin
- 2 Tbsp Parsley, finely chopped
- 1 Tbsp lime juice (Optional)
- Salt to taste
- 1/3rd cup Ricotta Cheese
- 1 Tsp dried Oregano herbs
Ingredients for the Topping of the Vegetarian Pide :
- 4 Tbsp of Marinara Sauce or Pizza Sauce
- 2 Tsp crushed and minced Garlic
- 1 Tbsp + 1 Tbsp Butter
- 2 medium tomatoes diced small
- 1 large Onion, diced small
- ½ red Bell pepper, diced small
- ½ yellow bell pepper, diced small
- 1 Zucchini, diced small
- 1 small sized Broccoli, cut into small florets
- 6 –7 Mushrooms, sliced
- 4 Tbsp Corn Kernels
- 1/3rd cup Ricotta Cheese
- 1 Tsp ground Black Pepper
- 1 Tsp Red Chilli Flakes
- 2 Tsp ground Cumin
- 2 Tbsp Parsley, finely chopped
- 1 Tbsp lime juice (Optional)
- ½ cup Ricotta Cheese
- 1 Tsp dried Oregano herb
- Salt to taste
Instructions
Instruction for the Bread:
- In a large bowl add all the ingredients for the pizza bread, that is, the flour, yeast, sugar, salt and olive oil. Combine and well together. Add lukewarm water by parts and knead to form a smooth and supple dough.
Keep kneading the dough for a while ( 7 – 10 mins) as this is of utmost importance as the dough elasticity and gluten formation is enhanced by kneading.
In case you are using Active Dry Yeasts instead of Instant yeasts remember to proof the yeast by mixing the yeast and the sugar with some lukewarm water. Let it rest for 5-10 mins to allow to foam up. - Rub a little oil in your palms and dab it over the dough. Cover the dough with a damp kitchen towel and keep the aside to proof in a warm place for 1 or 2 hours.
- Pre-heat Oven to a 180° C or 350° F. Prepare the baking tray by lining it with parchment paper or baking sheet.
Instruction For the Chicken Filling :
- For the chicken mince filling heat the butter in a skillet over medium- high heat. Add the finely chopped onions. Saute for a while till they become translucent in colour before adding 1 tbsp of garlic paste or finely minced garlic. Saute for another 2-3 mins. Next add the chicken mince, lower the flame to a medium and stir frequently to evenly cook the chicken for 4- 5 mins.
- Add in the diced tomatoes, the ground black pepper, paprika and ground cumin. Add salt to taste. Cover and cook for another 5 -6 mins or until meat is done and the tomatoes have softened.
- Open cover and add the bell peppers, the marinara or pizza sauce, adjust the salt. Cook for 1 -2 mins before switching off the flame. Remove from heat and sprinkle the chopped parsley, oregano herbs, ricotta cheese and lime juice if you are using any.
Instruction For the Vegetable Filling :
- For the vegetarian filling heat the 1 Tbsp of butter in a skillet over medium-high heat. Add the finely chopped onions and minced garlic. Saute for a bit till they care light golden brown in colour. Add the Marinara sauce (or pizza sauce). Sprinkle a dash of chilli flakes, salt to taste and a pinch of dried or fresh oregano herb. Transfer to a bowl and keep ready for assembling.
- Heat the remaining 1 Tbsp of butter in the same skillet and saute all the vegetables for 1-2 minutes.
- Keep stirring frequently and add in the ground black pepper, red chilli flakes and ground cumin. Add salt to taste. Cook for 2 -3 mins before switching off the flame. Remove from heat and sprinkle the chopped parsley, oregano herbs and the ricotta cheese. Mix together.
Instruction for Assembling the Pide:
- Pre-heat Oven to a 180° C or 350° F. Prepare the baking tray by lining it with parchment paper or baking sheet.
- Take the dough out from proofing. By now it should have doubled in size. Cut it into 4 equal parts. Take one part of the dough and roll it out into an oval shape with the help of a rolling pin. Gently pick the oval pide base and place it on the baking sheet.
- Place one-fourth of the meat (or the vegetable) mixture over the pide base and spread it evenly except leaving 1 INCH EDGE OF THE DOUGH ALL AROUND.
FOR THE VEGETABLE PIDE – Place one-fourth of the onion- garlic Marinara Sauce/Pizza Sauce over the pide base and spread it evenly except leaving 1 INCH EDGE OF THE DOUGH ALL AROUND. Top it over with the sauteed vegetable mix.
- Now fold the sides of the edges over the filling and pinch the two sides to form a pointed boat shape. This will help in encasing the filling.
- Brush some beaten egg over and around the edges. You may even sprinkle some sesame seeds if you feel like.
- Bake at 180° C or 350° F for 15 – 18 mins or until golden brown.
- Remove from the oven and brush the sides with melted butter and serve hot.
Notes
If you are using Active Dry Yeast instead of Instant Yeast remember to proof the yeast by mixing together the yeast and the sugar with some lukewarm water. Let it rest for 5-10 mins and allow to foam up.
Nutrition
- Serving Size: 4
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