The Black Sea Pide as a dish looks simple but it has a delicious taste if ingredients are selected well and it is baked in the proper way.
Course – Appetizer / Pastries
Preparation time – 60 minutes Baking time – 15 minutes
2.5 cups flour (app 300 g)
2 teaspoon dried yeast
1 cup water or milk
1 teaspoon sugar
1 teaspoon salt
2,5 tbsp olive oil
250 g chopped beef
1 peeled and diced tomato
1 onion, finely diced
3 tablespoons chopped parsley
1 sweet bell pepper
1 teaspoon salt
4 fresh eggs
Preparation stage of Black Sea Pide is simple and includes preparation of dough and preparation of filling.
The dough is made from only flour, yeast, water or milk, olive oil, salt and sugar. Warm up the water or milk but not more than up to 35-36 degrees Celsius, otherwise the yeast will die. Mix it with yeast and sugar. Sift the flour into a large bowl, add the salt, add the yeasty liquid, stir well and add the olive oil.
Mix all the ingredients until they are well blended, then knead the dough for about 2 minutes. Longer kneading makes the dough more flexible. Put the dough back in the bowl and add some flour over the top. Put a plastic film on top and around the bowl and leave it in a warm place for around 20 minutes. The plastic film will prevent dough from drying and will help the proving process.
Once the dough has risen about 50% in volume then before, take it out of the bowl and knead well until it gets rid of any air bubbles. You may need to add just a bit of extra flour to prevent dough from sticking, but pay attention that the dough should still remain a little moist.
For the filling, place the chopped beef in a saucepan, add ¼ cup water and simmer over medium low heat for about 40 minutes when beef releases the water and absorb it back. When the water is almost gone, add the olive oil and stir. Cover and cook for 5 minutes. Then add finely chopped onions, piled and diced tomatoes, and bell pepper, stir and cover. Cook until tender, but not soft for about 10-15 minutes. Add spices – ground black pepper, chopped parsley leaves and salt as a final step. Put aside and let the filling cool completely.
Cut the dough into four equal pieces and knead each well. Place one of the pieces on a lightly floured surface, and use a rolling pin to roll it into an elongated oval. Spread the filling on top of the Pide, and crimp the edges up 1-2 centimetres, so Pide gets into boat shape. Brush the sides and edges with olive oil. Bake Pide for about 15 minutes at 230-240 degrees Celsius in the oven. For egg topping remove Pide out of the oven after 10 minutes, break an egg in the middle and then bake for another 5 minutes. The egg white should not overflow. The yolk should remain liquid at serving.
Traditionally Black Sea Pide is served and consumed hot and it goes well with a glass of red wine or Black Sea Ayran, or Black Sea Tea.
You can enjoy Black Sea Pide with friends and family in #BlackSeaCuisine restaurants or at home as it is easy to prepare yourself.
Black Sea Cuisine is simple, tasty and inexpensive.