Showing posts with label Turkish cuisine. Show all posts
Showing posts with label Turkish cuisine. Show all posts

Friday 1 September 2017

Pişi / Hamur Kizartmas

It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing
2 cups Spinach chopped
1 cup Cottage Cheese crumbled
3 Garlic Cloves minced
Salt to taste
1 tbsp Oil

Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi
2 cups of All Pourpose Flour
7 grams of Instant Yeast
1 tsp Sugar
Salt to taste
2 tbsp Curd
1 1/2 cup of Lukewarm Water
1 1/2 tbsp Oil for the Dough
Oil for frying

Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.

Tuesday 7 June 2016

Kiymali Pide (Turkish Flat Breads with Ground Meat and Vegetables)....

Kiymali Pide
Turkish Flat Breads with Ground Meat and Vegetables....

For the Dough 
3 cups All Purpose Flour + Flour for dusting
1 1/2 tbsp Dried Yeast
1/2 tsp Sugar 
Salt to taste 
1 cup Lukewarm Water
3 tbsp Olive oil

Take half cup lukewarm water. Add yeast and sugar, stir it. Keep it aside to rise. Mix the flour and salt in a mixing bowl. Make a well in the centre, add 2 tbsp olive oil and yeast water. Gradually mix the flour and add the remaining water little at a time to make a dough. Knead the dough for 5 minutes. Add the remaining oil and knead it further. Cover and keep it aside till it rises double in size.

For the Topping
1 bowl  ground Mutton
1 medium size Onion finely chopped
2 medium Tomatoes deseeded and diced
½ Green Capsicum  finely diced
Salt and Pepper to taste 
1 tbsp Lime juice 
1 tbsp Olive oil

Take a pan. Heat oil. Add onion and capsicum. Sauté it till it has become soft. Add the tomatoes. Sauté it for another 2 minutes. Add in the lemon juice,  salt and pepper. Turn the heat off. Add the ground meat to the cooked vegetables and mix it. 
Keep it aside.

To Assemble the Kiymali Pide
1 egg beaten + 1 tbsp Olive oil mix to brush the Pide

Once the dough has risen, place the dough on a lightly floured surface. Knead the dough for a minute. On a lightly floured surface, roll the dough into oval shape, thickness of the dough should be 1/2 cm. Place the oval flat bread dough on a greased baking tray. Spread the filling evenly on the flat bread, leaving 2 cm at the edges as a border. Fold in the sides. Press the oval dough at each end to make it pointy. Brush the edges of dough with egg and oil mixture. Bake for 20 minutes at 200 degrees celcius in a preheated oven , until the pide is golden brown and crispy at the edges. Once cool, cut into slices and serve.