Turkish pide with marinated artichokes, broccoli and cheese
- July 2018
- Makes 6
- Hands-on time 1 hour, oven time 15 min, plus proving
”Oklava, the first restaurant I opened, is named after the rolling pin traditionally used to make pastries and breads – including pide, this boat-shaped Turkish take on a flatbread or pizza. I love how versatile this recipe is – you can pretty much put anything that takes your fancy on a pide. This version is particularly good as it’s summery and surprisingly light, yet it carries some really punchy flavours.” – Selin Kiazim, chef and co-founder, Oklava and kyseri restaurants
- Vegetarian recipes
- 32.4g (13.9g saturated)
- 84.2g (4.8g sugars)
Don’t dress the broccoli with lemon juice until ready to serve
or it will discolour.
Make the dough, let it begin to rise (step 3), then leave covered in the fridge overnight. Bring the dough back to room temperature, then continue.
Tulum is an aged Turkish goat’s cheese with a pungent flavour. It’s available at Turkish delis and online at turkishop.co.uk. If you can’t get it, use a good quality barrel-aged feta instead.
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