Recipe of Pide. …

About the Food;

Pide, generally called “Pita” in specific countries, is a pizza-like dish, normally filled in as a bit of Turkish, Armenian and Middle-Eastern nourishments. This particular equation is for the Turkish variation of Pide, that comes in different fixings and is served in a noteworthy number of the notable Turkish restaurants around the globe.

I have been searching for a better than average equation of Pide for quite a while. The guideline issue for me was the blend – it is somewhat pizza-like. The player should be chewy and incredibly sensitive. I tried making it once, anyway it didn’t turn out as incredible and it was not as chewy as I would require it to be. What’s more, it is amazingly hard for my youths to nibble on something hard.

Resilience without a doubt is a decency. My quest for the ideal player recipe for Pide completed today. A Russian lady in one of the online systems I am individual from, beneficently shared her recipe of Pide. I quickly got a bit of her recipe, which helped me to imitate that unequivocal Pide I ate a long time in a Turkish restaurant. I set up together a blend of fixings we like and decided to give it to you.


  • 4 cups Flour
  • 1 tsp Salt
  • 1 tbsp Yeast
  • 1/2 cup Milk
  • 1 egg
  • 1/4 cup Oil
  • 2 tbsp Yogurt
  • Water as required
  • 1 tbsp Garlic stick
  • 700g Mutton Mince
  • 3 tbsp Oil
  • 1 tsp Paprika 1 tsp squashed red bean stew
  • 1 tsp cumin powder
  • 1 tsp Black Pepper
  • Salt to taste
  • 1 cup Onion
  • 1 tsp Paprika
  • 1 cup Tomatoes
  • 1/2 cup Coriander leaves
  • 1/2 cup Capsicum


  1. Preheat the stove to 180 C/350 F
  2. Blend in the dried yeast in a little bowl and pour in ½ cup warm water. Separate the yeast in water, mixing in with your fingers. Put in a sheltered spot for the yeast mix to get frothy for 5 minutes.
  3. Unite the flour and salt in an immense bowl.
  4. Make a well in the inside and pour in 2 tbsp. olive oil and the yeast mix.
  5. Pour in the remaining ½ warm water to the flour mix. Using your hands, pull in the flour from the sides and work the mix into a blend.
  6. Back rub for 3 – 5 minutes, until you land at a sensitive, smooth blend. The blend gets tenacious as you knead, so pour the remaining 1 tbsp. olive oil and blend in additional 2 tbsp. flour to help shape into a sensitive blend.
  7. Detect the blend in enormous bowl and spread with a stick film. Leave it in a warm spot for an hour; it will be duplicated in size.
  8. In the interim, set up your filling. Warmth 15ml/1tbsp. olive oil in a wide significant dish and blend in the onions and peppers.
  9. Sauté the onions and peppers for 2-3 minutes over medium warmth, until they start to placate. Blend in the tomatoes and sauté for an extra 2 minutes. Pour in the lemon press and season with salt and ground dim pepper. Turn the glow off.
  10. Recognize the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is readied.                                                                                                                         
  11. At the point when the hitter is risen, place the blend on a daintily floured surface. Back rub the blend for brief by then confine the player into two pieces and overlay into two balls.
  12. On a gently floured surface, overlap the hitter balls into 2 oval conditions of 20 cm x 40 cm (about 8″x16″), with ½ cm (0.2″) thickness.
  13. Line a colossal planning plate with warming paper and recognize the 2 oval level bread hitter on the plate.
  14. Spread the filling consistently over the 2 level breads, leaving 2 cm at the edges as a periphery with no filling (it is less difficult to spread the filling while the oval level bread is in the plate).
  15. Wrinkle in the sides to go about as periphery to keep the filling unsullied. Press the oval blend at every end to make it pointy.
  16. Beat an egg in a little bowl and mix it in with 1 tbsp. olive oil. Brush the edges of hitter with this mix.
  17. Warmth for 25 – 30 minutes, until the pides are splendid dim hued and new at the edges.
  18. At the point when cool, cut into cuts and serve.

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