Turkish pizza recipe

1:50 Prep | 0:35 Cook | 4 Servings | Advanced

Get set for a fun, budget-friendly dinner with a little taste of Turkey. The pide would be a great meal for a football final (or two).

INGREDIENTS

250g bread and pizza plain flour
1 teaspoon instant dried yeast
1 teaspoon salt
1/2 teaspoon sugar
150ml water
3 teaspoons olive oil, plus extra to grease

TOPPING
1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
500g lamb mince
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 large tomato, finely chopped
1 tablespoon tomato paste
Small handful fresh mint leaves, chopped, plus extra, to serve
Small handful fresh coriander leaves, chopped
2 tablespoons couscous
125g Tamar Valley Greek Style Yoghurt
2 teaspoons harissa

METHOD

Step 1
Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together. Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.

Step 2
Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add garlic and lamb. Cook for 5-8 minutes or until lamb starts to brown. Stir in cumin, coriander and paprika for 1 minute. Stir in tomato and paste. Season. Simmer for 5 minutes. Cool. Stir mint and coriander into the lamb mixture.

Step 3
Preheat oven to 250C/230C fan forced. Sprinkle 2 baking trays with a little couscous.

Step 4
Knead the dough briefly in the bowl to knock out the air. Place on a floured surface. Halve dough. Roll out each piece to a 30cm disc. Place on prepared trays. Set aside for 20 minutes to rise slightly. Spread lamb mixture over dough, leaving a 2cm border. Fold in 2 sides to form an oval. Twist ends. Sprinkle dough with remaining couscous.

Step 5
Bake for 10-12 minutes or until crisp and golden. Place yoghurt and harissa in a bowl. Season. Stir until nearly combined. Drizzle over pizzas. Scatter with extra mint.

ZA’ATAR MAN’OUCHE – FLAT BREAD WITH HERBS RECIPE

PREP TIME 10 mins
COOK TIME 7 mins
TOTAL TIME 17 mins

Author: Margarita @ Tasty Mediterraneo

Serves: 4 flat breads

INGREDIENTS

For the man’ouche dough:
300g (2 ½ cups) plain flour
75ml (2.7 fl oz) extra virgin olive oil
150ml (5.4 fl oz) warm water
2 teaspoons yeast powder
1 teaspoon sea salt

For the za’atar topping:
3 tablespoons za’atar mix (thyme, sumac, sesame seeds, salt)
5 tablespoons extra virgin olive oil

INSTRUCTIONS

For the man’ouche dough:
1. The man’ouche dough is made following the same recipe as the multipurpose olive oil dough recipe published at Tasty Mediterraneo: In a big bowl combine the flour, the salt and the yeast powder. Make a well in the middle and pour into it the olive oil and the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
2. Cover the bowl with a cloth and place in a warm place of the house for at least half an hour until the dough has doubled its volume.
3. Remove the dough from the bowl and place it in a clean flour-dusted surface.
4. Divide the dough in 4 parts, knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend the 4 man’ouche gradually flattening them out.

For the za’atar topping:
1. In a small bowl mix the za’atar and the olive oil.
2. With the help of a spoon, spread the mix on top of each of the 4 man’ouche.

For the final preparation:
1. Preheat the oven to 200 degrees C (400 degrees F)
2. Bake in the oven for 7 min at 200 degrees C (400 degrees F)
3. Remove from the oven and enjoy them warm or cold.

NOTES
The preparation time is below 10 minutes + the rise of the dough + 7 minutes baking time

Lebanese Egg Pie with Vegetables Recipe

Excerpt from Man’oushé

4 pies

Ingredients

Dough:
2 1/2 cups (13 ounces/360 grams) of white bread (strong) flour
1 cup (5 ounces/150 grams) of cake flour
1 teaspoon active dry yeast
1 1/4 cups (300 ml) of lukewarm water, 105-115 degrees F
2 teaspoons of salt
1 tablespoon of sugar
1 tablespoon of vegetable oil

Topping:
8 large eggs (2 for each pie), at room temperature
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of fresh mint leaves, finely chopped
1/2 bunch of fresh flat-leaf parsley, finely chopped
1 teaspoon salt
1/2 teaspoon of black pepper
Pinch of cinnamon
1 tablespoon of vegetable oil

Directions 

To make the dough: Measure the flours.

Dissolve the yeast in the water and set aside for a couple of minutes. Sift flour and salt together into a bowl and stir in the sugar (it is important to mix the dry ingredients first).

Gradually pour the yeast water and the oil into the dry ingredients and mix.

Knead the mixture to make soft dough.

Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic. (If you are using a food processor or stand mixer, add the dry ingredients first, then gradually add the liquids. Start at a low speed, and gradually turn up the speed, running the machine for 1 minute. Always stand close to the machine while it is running).

Place the dough into a large bowl dusted with extra flour or greased with olive oil (this will prevent the dough from sticking to the surface of the bowl). Cover the bowl with a damp dish towel and leave to rise in a warm place, free of drafts, for 1 1/2 to 2 hours, or until doubled in bulk. I usually place my dough in an unheated oven to rise.

Punch down the dough. On a floured surface, form the dough into a log. Pinch off the dough to form 4 equal-sized balls (unless otherwise specified in the pie recipe). Flour or grease the bowl again and leave to rise for an additional half-hour.

Flatten each ball with your palm.

Using a rolling pin, roll out each ball of dough into a disc of about 10 in (25 cm) and a thickness of 1/4 in (6 mm).

If you are using a conventional oven, spread the circles onto a baking or crisping pan or place your baking stone on the bottom shelf of the oven before preheating.

To make the topping: In a mixing bowl, beat the eggs. Add the onion, tomatoes, mint, parsley, salt, pepper, cinnamon, and vegetable oil, and mix well.

Using your fingertips, raise the edges of the dough slightly to prevent the eggs from running.

If you are using a cast-iron crepe pan, griddle, or convex disc (saj), preheat over high heat. Heat the dough until small bubbles form; then lower the heat and very carefully ladle in the egg mixture. Cook until the eggs have set and the edges are crisp, about 3 to 5 minutes, depending on the heat source. Lightly spray the cooking surface with water between pies, and wipe away any debris.

If you are using a conventional oven, preheat the oven to 400 degrees F (200 C/Gas mark 6). Carefully ladle in the egg mixture and bake the pies for 7 to 10 minutes on the bottom shelf until the eggs are cooked and the edges are slightly golden, watching carefully so they don’t burn.

Serve the pies hot.