On Tuesday I went downstairs for breakfast and I found some kiwis in the kitchen.
They were hungry and needed to be fed so we decided to make Pide because kiwis only eat Turkish food. As there were many kiwis and many fizzles, much pide needed to be made.
It should be noted that our pide topping wasn’t very Turkish. The whole thing consisted of bread shaped like boats, a fizzle-style spinach paste, meat and special Edam cheese brought to us by the aforementioned kiwis. Kiwis are cool like that, they bring us cheese.
Our bread approach was standard. Follow a recipe and let AFizzle (mee) knead because no one else likes to knead. I don’t quite understand why. It’s dough that you squish and punch and roll over and squish and punch. Lots of fun.
Our dough recipe was from Ozlem’s Turkish Table.
- 3 cups plain flour, 1 tsp salt and 4 tsp yeast
- Make a well and add 2 tbs olive oil and ½ cup water
- Mix and knead and add water and flour as needed. I don’t really understand why you make a well first but it says to and I assume there’s a practical purpose for it but mostly I do it because it looks pretty.
We made double and it rose beautifully.
We also made some experimental dough because we wanted to attempt something oat-compatible. Found an intriguing recipe on the entertainingly named Amuse Your Bouche.
- 170g oat flour, 3 eggs, ¾ cup grated cheddar and salt.
- Squish it together. We made a ball.
In the end it only sort of turned out ok. We couldn’t make them boats so they didn’t look like pide or feel like pide in fact they weren’t actually pide. Uncle Kiwi liked it a lot though. This came as a surprise.
Now for our favourite part. Inspired by one of SFizzle’s unusual moments of brilliance. Blended spinach paste.
- Take one massive spinach pack and stick it (gradually) in a grinder. I don’t know how you buy spinach but we buy it in packs.
- Add 2 tomatoes and 2 onions and make it mush
- Then put it on a pan, add salt and whatever else. We default to garlic paste, ginger paste and cumin.
- The outcome is beautiful green goo.
- Keep cooking it until the quantity has reduced to however much you want.
SFizzle can post about this in greater visual detail when she’s less caught up with wedding drama.
After that we just made minced meat on a pan.
And then it was time for pide prep.
Mama Fizzle has a neat trick when she makes pizza where you drizzle oil and corn starch on the tray before putting the dough, and then do the same on the dough before putting the topping. I think it stops the bread from getting soggy from the paste. No one likes soggy bread.
The pide part of the whole process:
- Make the dough in an oval shape
- Leave a bigger gap between the topping and the edge
- Fold that part in
- Make the two corners a bit pointy
- Beat an egg with 1 tbs of olive oil
- Coat the dough boundaries with the egg
There you have it. A pizza boat. More like a pizza fleet if you’re feeding kiwis as well.
That wasn’t even all of the pide. It’s Thursday and there’s still pide. It’s possible we made too much.
EDIT: I should probably mention that it would be a good idea to bake these at some point. For however long and at whatever temperature you think works for your oven. About 25-30 mins at 180°C would be good.