Ever since the small success of my Big Ass Buns, I am now slightly less afraid of yeast and bread making. But baking bread and buns is not a good endeavor for someone on a low carb
diet eating plan. I have yet to lose my post Kuala Terengganu eating frenzy flab and hence subjected myself to a week of carb restriction. It was torture and last weekend I went rogue.
I seemed to recall a boat-like Turkish delight which I saw on Wendy's blog quite some time ago. The one that had me lusting for days back in 2013. The one that made me buy a box of yeast. The one that had me promise myself that one day I will bravely bake Kiymale Pide. Well, here I am.
So I gathered my ingredients, raring to go. If I can bake buns, I can bake pizza hah..hah... As I recall, Wendy regretted baking only one of these babies. As she took a bite, she was very tempted to finish it, leaving none for her husband. I would have walloped the whole lot and told the man that the thing "tak jadi " (didn't turn out). But Wendy is a good girl, not like me.
So I thought to myself. If Wendy could eat one whole Kiymale Pide, I could eat two. Muahahahaha! So I got greedy. I doubled the recipe. And not only that, I used more that the recommended amount of beef. Not due to greed, but simply to finish the whole packet of minced beef.
This is how my first attempt looked like before I popped them into the oven.
These pizzas are huge! One would have sufficed but well, what is done, is done. I tweaked the recipe by adding cumin and coriander, adding more flavor (in my opinion) to the filling which originally contains paprika in addition to salt and pepper.
I did not execute the pide very well, because the casing unraveled while it was baking in the oven. I failed to leave enough border to fold over the filling. Besides, I had way too much filling. My egg was also overcooked.
Upon taking my first bite, mmmmm....very nice indeed! Crispy crust and tasty filling. However, I felt that I had to up the amount of spices and onions. And of course improve on the pide casing. An encore the next day was in order.
This time, I behaved myself and made one recipe. I replaced parsley with coriander and stuck to the same amount of spices I used in the doubled recipe. I also made sure that I rolled the dough thinner and leave adequate border for folding over the filling.
But I still used more filling and as such, my folding did not improve that much. As for that taste, it was much better than the first time. The egg was overcooked and in future, I will leave the egg out.
There are many variations of filling that can be used and I'm looking forwards to a minced lamb version soon. This Turkish pizza is not difficult to make and I hope that you will give it a go and delight yourself!
Recipe source : Adapted from Table For 2.....or More
- 125g bread flour
- 20ml water
- 1/2 tsp instant yeast
- 20ml plain yogurt
- 20ml milk
- 1/4 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil and more for brushing pizza dough after baking
- 120g minced beef
- 1 tomato (about 80g), remove seeds and diced
- 100g onions, minced
- a handful of coriander leaves, minced
- 2 eggs, 1 to be mixed with filling, 1 to be baked with filing
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsp ground coriander
- black pepper to taste
For the dough :
1. Dissolve yeast in water.
2. In a mixing bowl, mix all the rest of the dough ingredients together with the dissolved yeast (if dough is still dry add some water, a bit at a time)
3. Knead for about 2 minutes until dough comes together.
4. Leave to proof for 2 hours.
1. Combine all the filling ingredients with one egg.
2. Place the mixed ingredients in a colander to drain off excess liquids (this is important or else your filling will be watery)
To assemble :
1. Roll the dough into a longish oval shape, about 5mm thick.
2. Put filling onto the dough, leaving a one inch border around the dough.
3. Fold the sides of the dough over the filling and pinch the two ends together to seal.
4. Crack an egg in the middle.
5. Bake at 180C for about 30 minutes or until the dough is brown and the filling is cooked.
Note : I made the filling while the dough is proving. The filling is kept in the fridge and taken out to room temperature 1 hour before baking.