Three flavours of Turkish Pide - Recipe
Menu
Loyalty points

  1. Home
  2. Recipes
  3. Three flavours of Turkish Pide
  1. Recipes

Three flavours of Turkish Pide

Three flavours of Turkish Pide – - Recipe

Designed for professional chefs, check out this Three flavours of Turkish Pide recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Knorr Professional Crispy Coating Mix and Knorr Professional Italian tomato Base.

...

Ingredients

−
+

Dough:

Filling 1:

Filling 2:

Filling 3:

Designed for professional chefs, check out this Three flavours of Turkish Pide recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder, Knorr Professional Crispy Coating Mix and Knorr Professional Italian tomato Base.

...

Preparation

  1. Dough:

    • Make the dough with Knorr Professional Chicken Stock Powder, add the flour, yeast, sugar, 275ml water and oil (do not add salt yet). Knead on a lowest speed until elastic. Add more water if needed. Form into a large ball and then place in a large bowl (the mixer bowl will do) and cover with cling film and allow to rise until tripled in size, about an hour.
    • Line three trays with parchment and preheat the oven to 180°C. Punch down the dough and knead the salt in at the lowest speed. Allow to rest for 5 minutes and then shape into a log. Divide into 8-12 pieces and flour the bench well. Keeping the dough covered, take 1 piece and shape it into a fat rectangle or oval.
    • It doesn't really matter how long they are but I kept mine around the same size so I could fit them on the tray. Gently lift the dough rectangle to the lined tray. Fill the centre with the three fillings mixture. Fold over the sides to enclose the mixture. Then brush the edges with the extra oil. Bake for 12-15 minutes.

  2. Filling 1:

    • Sauté lamb mince, onion and garlic in oil or butter until golden brown, season with Knorr Professional Crispy Coating Mix Marinade.
    • Use the Knorr Professional Italian Tomato Base as a base sauce, layer the cooked mince inside the dough, spread the sliced tomato around the outside and garnish with parsley once baked.

  3. Filling 2:

    • Heat the Knorr Professional Italian Tomato Base in a pan and use as a base sauce.
    • Layer the olives and foul medames on the tomato mix and bake.

  4. Filling 3:

    • Sprinkle mozzarella and cheddar cheese inside the dough, add the egg before baking or as per image cook the egg separately. Season with Knorr Professional Chicken Stock Powder.
Home
Home
Recipes
Recipes
Products
Shop
Minicart
Minicart
Menu
Menu