Nulaid Free-Range Turkish Pide
(09 Apr 2021)

Nulaid Turkish Pide

Nulaid Free-Range Turkish Pide
Recipe by Josh Wiid
 
COOK TIME : 45 min
SERVES 2 - 4
 
INGREDIENTS :
 
For the Turkish Spice Mix :
 
2 tbsp cumin seeds
2 tbsp peppercorns
2 tsp dried coriander
2 tsp dried oregano
3 bay leaves
2 tsp sweet paprika ( use normal if you can’t find )
2 tsp sumac
3 tsp cayenne pepper
1 tbsp sesame seeds
1 tbsp fine salt              
 
For the Pide:
 
2 tbsp oil
500g lamb mince ( can be replaced with beef if you prefer )
1 onion, chopped
3 cloves garlic, minced
½ red pepper, chopped
½ yellow pepper, chopped
2 tbsp Turkish Spice Mix
1 tin chopped tomatoes
500g bread dough ( store bought, white bread dough )             
2 Nulaid Free-Range Eggs
                                            
Fresh coriander to garnish                                                                                      
 
INSTRUCTIONS :
Preheat your oven to 220 degrees Celsius.
Make your Turkish Spice by toasting the cumin seeds and peppercorns. Be careful not to burn. Remove from pan and allow to cool to the touch. Place in a spice grinder with dried coriander, oregano, and bay leaves, and grind until a fine powder. Place in a small bowl, and add the remaining ingredients. Store in an airtight container, and use when your food needs a Turkish kick!
For the Pide, create the mince filling by browning the mince in a non-stick pot or pan with the 2 tbsp oil.  Once brown, add the onion and garlic, and cook for roughly 3 minutes. Once translucent, add the peppers, and 2 tbsp of Turkish Spice Mix. Cook for roughly 5 minutes to incorporate all the flavours and aromas. Add a splash of oil if the mixture seems too dry ( you do want it to fry and take some colour ).
Add the tomatoes, plus a splash of water and a big pinch of salt and pepper. Allow to simmer over medium heat for roughly 30 minutes, to reduce and thicken. Once ready, check seasoning and set aside.
To shape the bread, roll out the dough to roughly 1cm thick oval. Carefully begin rolling up the edges, to create a higher and thicker perimeter, to allow the bread to hold your mince filling ( do this on a roasting tray or dish, because once your bread is filled with mince, it is very difficult to move raw ) You will end up with an ovular boat shape.
Once your bread dough is shaped and ready, carefully place the filling into the dough, almost to the top of the outer wall ( the dough will rise when baking, ensuring nothing comes out ). Place in oven and bake for 10 minutes, reduce heat to 180, and cook for further 5 minutes. Once dough is becoming golden and nearly baked, make 2 wells in your mince mixture, and crack in 2 Nulaid Free-Range Eggs. Allow to cook for roughly 5-7 minutes further to set the eggs, then remove from oven. Garnish with chopped coriander, and serve!

CHEFS INFO :
One large egg has is filled with 13 essential vitamins and minerals, and are low in saturated fats and higher in heart-healthy fats. They can be refrigerated, or stored at room temp.
We’ve gone with lamb mince, spices and peppers for this Pide, but you can fill it however you like – think spinach and feta or cheese and pastrami. You could even keep it plain and dip it into babaganoush, hummus or roasted pepper dip.
We’ve opted for ready made bread dough from our local baker, but homemade is always better! Take the time out, and learn a new skill – you won’t be disappointed when it comes to eating!

 

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