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Turkish flat breads with ground lamb and vegetarian filling – Etli ve Sebzeli Pide

Turkish flatbreads with ground meat and vegetarian filling; Kiymali ve Sebzeli Pide

Turkish flatbreads with ground meat and vegetarian filling; Kiymali ve Sebzeli Pide

I couldn’t resist making Turkish flat breads with ground meat and vegetarian fillings, after enjoying them so much at Kalkan. I also discovered a brilliant new cookery book, “Cooking New Istanbul Style” by Refika (www.refikaninmutfagi.com). Refika wonderfully experiments new recipes using Turkish ingredients, a really delightful book, where she makes wonderful versions of pides too.

You can also experiment with different vegetables and toppings on your flat bread. Dried cured meats like Turkish pastrami, juicy mushrooms, all go very well. A lovely, crowd pleasing food, Afiyet Olsun!

Serves 4 – 6
Preparation time – 45 minutes (add 1 hour rest for dough if you choose to make it)
Cooking time – 20 minutes

Dough ingredients:
5 ml/ 1 teaspoon active dried yeast
1/2 teaspoon sugar
150 ml/ 2/3 cup lukewarm water
350 gr/3 cups strong white bread flour
1/2 teaspoon salt
1 teaspoon mild olive oil

Topping ingredients (for ground lamb filling):
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of flat leaf parsley, finely chopped
Salt and ground black pepper to taste
225 gr / 8 oz ground lean lamb
1 tablespoon tomato paste
1 teaspoon paprika flakes
Juice of 1/2 lemon

Making the dough:
Place the sugar and the yeast in a small bowl with half the lukewarm water. Set aside for about 15 minutes until frothy.

Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the lukewarm water. Using your hand, draw in the flour and work with the mixture to dough, adding more water if necessary.

Turn the dough on to a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of olive oil into the base of the bowl and roll the dough in it. This will help the dough not to dry up. Cover the bowl with a damp kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size.

Preparing the topping with ground lamb:
Lightly soften the onions in the butter and olive oil. Add the chopped tomato and cook until the liquid has been absorbed. Add salt to taste and set aside to cool. Put the meat in a bowl and add the tomato paste, parsley, paprika flakes, lemon juice, cooked onions and tomato. Season with salt and pepper and work this mixture into a paste with your hands. Cover and keep in the refrigerator until you are ready to use.

Once ready, punch down the risen dough, knead it on a lightly floured surface and divide into 6 pieces. Roll each piece into a thin flat round, stretching the dough with your hands as you roll. Oil the baking sheets and place the dough rounds on them and spread a thin layer of the meat mixture covering the edges too. Bake in the oven for about 15 minutes, until the meat is nicely cooked.

Vegetarian topping option 1) Crushed garlic, tomato, cheese and red pepper topping:
1 medium tomato, halved and sliced
3 garlic cloves, crushed with salt
1 red bell pepper, halved and thinly sliced
Drizzle of olive oil
225 gr/ 8 oz shredded mozzarella cheese

Combine the tomato, garlic and bell peppers in a bowl, drizzle with olive oil, and mix well. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Vegetarian topping option -2) Spinach, garlic, red pepper flakes and mozzarella topping:
4 garlic cloves, crushed with salt
225 gr / 8 oz spinach leaves, washed
5 ml/ 1 teaspoon red pepper paste or red pepper flakes
225 gr / 8 oz shredded mozzarella
Drizzle of olive oil

In a large bowl, mix the garlic, salt, spinach leaves and red pepper flakes (or the red pepper paste, drizzle a little olive oil over. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Serve pides immediately with lemon wedges and a leafy salad by the side.

Afiyet Olsun,

Ozlem

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Lahmacun; Turkish Pizza with Ground Lamb and Piyaz; Onion,Tomato and Parsley Salad

Lahmacun, Turkish thin pizza with ground meat, onion, tomato - a great snack!

Lahmacun, Turkish thin pizza with ground meat, onion, tomato – a great snack!

This thin, crispy Turkish pizza, Lahmacun is a very popular lunch time snack, sold in street stalls as well as in restaurants at home. We Turks also love to have it as a take away food; a wonderful, healthy alternative to fast food, the children love them too. Lemon is liberally squeezed over and then it is rolled up with sliced tomatoes, onion and parsley salad, piyaz. Flour Tortillas work very well as a mini lahmacun base if you can’t get around making your own dough.

Serves 4 – 6
Preparation time – 45 minutes (add 1 hour rest for dough if you choose to make it)
Cooking time – 20 minutes

Dough ingredients:

5 ml/ 1 teaspoon active dried yeast
1/2 teaspoon sugar
150 ml/ 2/3 cup lukewarm water
350 gr/3 cups strong white bread flour
1/2 teaspoon salt
1 teaspoon mild olive oil

Or
6 pieces of Flour Tortillas

Topping ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of flat leaf parsley, finely chopped
Salt and ground black pepper to taste
225 gr / 8 oz ground lean lamb – or ground beef, if you prefer; you can also use half & half with ground lamb & beef-
1 tablespoon tomato paste
1 teaspoon paprika flakes
Juice of 1 lemon

Piyaz (Sliced tomatoes, onion and parsley salad with herbs) ingredients:

1 teaspoon salt
2 tablespoons extra virgin olive oil
Juice of 1 lemon
3 tomatoes, peeled and roughly chopped
1 large onion, halved and thinly sliced
1 teaspoon ground sumac – optional-
1 bunch of flat leaf parsley, roughly chopped
1/2 teaspoon paprika flakes – optional –

Preheat oven to 200 C / 400 F

Making the dough:

Place the sugar and the yeast in a small bowl with half the lukewarm water. Set aside for about 15 minutes until frothy.

Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the lukewarm water. Using your hand, draw in the flour and work with the mixture to dough, adding more water if necessary.

Turn the dough on to a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of olive oil into the base of the bowl and roll the dough in it. This will help the dough not to dry up. Cover the bowl with a damp kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size.

Preparing the lahmacun topping:

Lightly soften the onions in the butter and olive oil. Add the chopped tomato and cook until the liquid has been absorbed. Add salt to taste and set aside to cool. Put the meat in a bowl and add the tomato paste, parsley, paprika flakes, lemon juice, cooked onions and tomato. Season with salt and pepper and work this mixture into a paste with your hands. Cover and keep in the refrigerator until you are ready to use.

If you are making the dough; punch down the risen dough, knead it on a lightly floured surface and divide into 6 pieces. Roll each piece into a thin flat round, stretching the dough with your hands as you roll. Oil the baking sheets and place the dough rounds on them and spread a thin layer of the meat mixture covering the edges too. Bake in the oven for about 15 minutes, until the meat is nicely cooked.

If you are using fresh flour tortillas as a base, spread a thin layer of the meat mixture over the Flour Tortillas and leave to rest for a couple of minutes. Bake in the preheated oven for 10-15 minutes until brown and crispy.

For the piyaz; work sumac and the salt into the onion slices with your hands really well. Combine with the chopped tomatoes, parsley and paprika flakes. Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz. Season with salt (if needed) and freshly ground black pepper.

Serve lahmacun immediately with the piyaz, with lemon wedges to squeeze over by the side.

Lahmacun; Turkish thin pizza with ground meat, onion, tomato topping; a delicious snack, popular Turkish street food

Lahmacun; Turkish thin pizza with ground meat, onion, tomato topping; a delicious snack, popular Turkish street food

Afiyet Olsun,

Ozlem

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Spinach and Cheese Pie – Ispanakli, Peynirli Borek

 

 

IMG_1484

Ispanakli, Peynirli borek; spinach and cheese pie

Merhaba (means Hello in Turkish);

I hope this lovely borek recipe inspires you to go back to kitchen and make it for friends and family – or why not just treat yourself?-

This wonderful pie has to be one of the most deliciously pleasing and easy borek around. I use the fillo pastry sheets for this recipe and it works well. If frozen, you need to defrost them overnight in the fridge and leave at room temperature about 2 hours before using. I combine the feta cheese with mozzarella in this recipe to make it moister. I demonstrate this Spinach and feta filo pie, Ispanakli Borek at my online Turkish cookery course with step by step instructions, along with other classic Turkish recipes at my course, if you’d like to have a look, here’s the link to my online Turkish cookery course.

At home, boreks, savory pastries are a very popular snack with ladies’ tea time gatherings and immensely popular with children too. I remember fondly looking forward to my mother’s tea parties to enjoy these tasty treats, and now my children totally love them anytime of the day!

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

Delicious spinach and cheese pastry with fillo sheets; Ispanakli, peynirli borek

It is a great addition to a weekend brunch or a dinner party appetizer, Afiyet Olsun!

Serves 8 -10
Preparation time – 15 minutes
Cooking time – 40 minutes

150 gr / 7 oz spinach leaves
150 gr/ 7 oz feta cheese, mashed with a fork
100 gr / app. 4 oz shredded mozzarella
3 eggs, beaten
1/2 cup / 125 ml milk
1/2 cup / 125 ml water
3 tablespoons mild olive oil
12 sheets of fillo pastry (cut in half vertically, which makes 24 sheets)
1 tablespoon nigella seeds
1 tablespoon sesame seeds

Preheat oven to 180c/350 F/gas mark 4

Remove the stalks of the spinach, wash and chop roughly. Mix together in a bowl with the feta cheese, shredded mozzarella and two of the beaten eggs. In a separate bowl, mix the water, 1 tablespoon olive oil and milk.

Grease a rectangular baking dish with the remaining olive oil. Lay the pastry sheets along its long side and cut in half vertically. Open the sheets only when you are ready to use them and cover the rest with a damp towel so that they don’t dry out.

Lay three sheets in the greased baking dish. Pour a little of the milk-olive oil-water mixture (about 3 tablespoons) all over the sheet. Repeat this layering two more times, using three fillo sheets each time.

Lay three more sheets over and spread the spinach filling evenly. Continue laying three sheets of fillo, pouring over each the milk mixture, three more times. Lay the remaining sheets on the top of the pie, sprinkling the milk mixture. Whisk together the remaining beaten egg with a little olive oil and brush over the pastry. Sprinkle with sesame or nigella seeds.

Bake the pie in the oven for about 40 minutes, until the top is golden brown. Serve hot, cut into pieces. This dish can be successfully reheated.

Important tips: If you would like to cut back on the amount of the eggs, you can omit or decrease them in the spinach and feta filling. 2) Once cooked, if you keep the pie covered with flax or parchment paper, this will keep the pie moist. 3) This pie freezes wonderfully. Once cooled, put the pie in a freezer bag and seal. When you’d like to reheat (at 350 F for about 15 minutes), put the pie in a greased baking tray and sprinkle the top with a little milk and water mixture to give some moisture.

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