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
- 32.4g (13.9g saturated)
- 84.2g (4.8g sugars)
- 2 x 280g jars marinated artichokes in oil, drained thoroughly and cut into quarters
- Melted butter for brushing
- 6 tbsp tulum cheese
- 1 tbsp aleppo chilli flakes (from ottolenghi.co.uk, also sold as pul biber) or regular chilli flakes
- ¼ bunch fresh parsley, finely shredded
For the dough
- 360ml lukewarm water
- 12g fresh yeast or 7g sachet dried yeast
- 12g (about 1 tbsp) extra-virgin olive oil
- 1 tsp caster sugar
- 625g strong white bread flour, plus extra to dust
For the garlic cream
- 280g full-fat cream cheese (we used Philadelphia)
- 1 large garlic clove, finely grated
- 50g pecorino (or any hard cheese), grated
For the broccoli
- 1 broccoli head
- 50ml extra-virgin olive oil
- Juice 1 lemon
- 1 green chilli, finely sliced
You’ll also need…
- Pizza stone or sturdy baking sheet
- Heat the oven to 240°C/220°C fan/gas 9 with the pizza stone or baking sheet inside. To make the dough, combine 150ml of the water with the yeast, olive oil and sugar in a mixing bowl. Whisk and set aside in a warm place to let the yeast activate and create a froth (5-10 minutes).
- Put the flour and a large pinch of salt in a large bowl and make a well in the centre. When the yeast mix is frothy, pour it into the well and use your hand/wooden spoon to incorporate it into the flour, slowly adding the rest of water to give a dough that doesn’t stick to your hands. You may need to add a little more water to bring the dough together.
- Tip the dough onto a flour-dusted surface and knead for about 5 minutes until smooth. Put the dough in a clean, lightly oiled bowl, cover with a damp cloth and leave to rise for an hour or so until doubled in size (see Make Ahead). Meanwhile, make the garlic cream by combining all the ingredients in a bowl, then taste and season.
- Cut the broccoli into florets, trim the stalk and cut into thin pieces. Bring a pan of salted water to the boil and cook the broccoli for 2 minutes (I like it with a bit of crunch). Drain and spread out on a tray to cool.
- To make the pide, roll the dough into a 40-50cm sausage, then divide into 6 even pieces. Roll into balls andcover with a damp cloth. Roll out a ball of dough on a floured surface into a large oval shape about 25cm x 15cm and 3mm thick. Leaving a border of about 3cm, use the back of a spoon to spread roughly one sixth of the garlic cream down the centre. Top with some artichokes, then fold the edges about a quarter of the way in to partially enclose in a canoe shape, leaving the filling in the centre exposed. Pinch the ends together to prevent the pide unfolding as they bake.
- Slide the pide, 2 at a time, onto the hot pizza stone/baking tray (use a pizza paddle if you have one or another baking sheet). Bake for 10-12 minutes until the crust has a golden brown, crisp exterior. Meanwhile, roughly chop the cooled broccoli, then put in a bowl with the olive oil, lemon juice (see tip), chilli and salt and pepper to taste.
- Transfer the pide to a serving board, brush with melted butter, slice it and top with broccoli dressing. Sprinkle with the crumbled tulum cheese, chilli and parsley. Repeat with the other pide and serve.
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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