Turkish Pide with Haydari

 

Haydari (Turkish Yogurt Dip): 

1 (16 ounce) container Labne or plain yogurt or use Greek yogurt as a shortcut.

5 cloves garlic, minced

1 pinch salt 

1 bunch fresh dill, chopped 

1 bunch fresh parsley, chopped 

8 oz of Feta or cream cheese (optional)

2 mint leaves, 1 sprig of dill or cucumber slices, for garnish 

 

Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow pain yogurt to drain 8 hours or overnight, if using Greek yogurt then allow to drain 4 hours, if using Labne it should be thick enough already.

Scoop the drained yogurt into a mixing bowl. Saute the garlic in a little olive oil for 2 minutes then allow to cool. Mash the cooled garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and Feta or cream cheese into the yogurt (if using). Spread onto a dish, drizzle a little olive oil on top and garnish with the mint leaves, dill or cucumber to serve.

 

Turkish Pide:

 

The Bread

• ⅔ cup warm water (170 ml)
• 1 teaspoon granulated sugar
• 1 ½ teaspoon dry yeast (4 gr)
• 2 cup bread flour (260 gr)
• 1 teaspoon salt
• 1 tablespoon olive oil

The Filling

• 2 tablespoon olive oil
• 1 cinnamon stick, grated
  
• 1 red onion , cut into cubes
• 2 garlic cloves , chopped
• salt to taste
• 14 oz minced beef or lamb or a mixture of both (400 gr)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon chili flakes
• 1 large ripe tomato , around 7 oz (200 gr) peeled & cut into cubes
• 2 tablespoon chopped parsley
• 1 table. lemon juice. 
  

The Bread

• Add sugar into warm water and stir. Sprinkle yeast and give it one last stir. Leave the mixture for 5 minutes until it gets foamy.
   
• In a standing mixer bowl, add in the rest of the bread ingredients, including the yeast mixture. Mix to incorporate and then knead for 3 minutes. Form the dough into a ball and place it in an oiled bowl. Drizzle a bit more oil on top of the ball and coat it well. Cover the bowl tightly with a cling film and leave it in a warm and draft free place until the dough rises double its size.
• Meanwhile.. we can proceed with the filling.

The Filling

• Heat some oil in a pan on medium heat. Add in a pinch of cinnamon, garlic and red onion. Cook for a few minutes until the onion is soft and golden brown. Then push everything to one side of the pan.
   
• Add in minced beef and sprinkle some salt on it. Break the meat into small pieces as you cook it. When it's almost cooked, mix it together with the onion. Then add in smoked paprika, cumin powder and chili flakes. Stir everything together and cook for 1 minute until the powdery taste is gone.
   
• Then add in cubed tomato together with its juice and the lemon juice. Mix everything well and continue cooking for another 5 minutes or until the tomato is mushed. Finally add in parsley and give it one last mix. Turn the heat off and leave the filling to completely cool before using.

Assembling

• Once the dough has risen double its size, place in on a floured working surface. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
   
• Take a ball and sprinkle some flour on top of it. Roll it into 9.5x4.5 inch (24x11 cm) oval shape. Place it on a baking tray with a baking sheet that has been sprinkled with some semolina beforehand.
   
• Take ¼ of the cooled filling and place it on the rolled dough. Fold the sides onto the filling and pinch the seams together at both ends of the dough. Repeat with the rest of the balls and filling.
• Bake in a preheated oven at 350ºF (180ºC) for 25-30  minutes or until golden brown and fully cooked. Sprinkle some chopped parsley on top and serve hot, enjoy! Serve with the Haydari Dip for extra pzazz.