Ground Beef Pide

It has been a few months, yet my taste buds still yearn for the foods we ate in Turkey. To indulge myself I try this innovative pide recipe. Pide are boat shaped bread receptacles filled with spicy ground meat. My beef filling is liberally infused with baharat, a fragrant Turkish spice mix. We found some in this tiny spice shop in Antalya. This nondescript shop had the best selection of fresh spices. Much much better than anything from Istanbul's Spice Market. 

The dough is soft and yeasty. There is a technique to making these pide. Small discs of dough are filled with some spicy beef. The edges are crimped together into a half-moon shape. Dipped in molasses water and toasted sesame seeds, the parcels are flipped over. You then take a sharp knife and make a vertical slit. The edges are pressed outward into an oval shape. Sounds hard, but it really is pretty simple. A fast bake in a hot oven and you some delicious pide.

GROUND BEEF PIDE

Adapted from Chef Burcinarda

Serves 2-4

DOUGH

2 cups AP Flour

3/4 cup Warm Water

2 1/2 tablespoons Olive Oil

1 teaspoon soft Butter

1/2 teaspoon active dry Yeast

1/2 teaspoon Sugar

1/2 teaspoon Kosher Salt

FILLING

1/2-pound Ground Beef

2 tablespoons Baharat powder

1 teaspoon Chili Powder

1/2 teaspoon Kosher Salt

3 tablespoons toasted Sesame Seeds

1 tablespoon Molasses

1/2 cup Water

Parsley leaves

Mix all the ingredients for the filling in a bowl and keep aside.

Place flour, yeast, sugar and salt in a mixing bowl of a stand mixed.

Make a hole in the center and add warm water to the bowl. 

Cover bowl and leave for 5 minutes. 

Uncover and add oil and butter. 

Use a dough blade and knead dough on low for 3-5 minutes. 

Dust a counter with a little flour.

Place dough on counter and knead till smooth.

You should have a soft dough.

Divide dough into 6 equal parts.

Roll each part into a neat round. Place on a baking sheet. Cover with a tea towel and keep aside for 10 minutes.

Dust the counter with a little flour. 

Place one ball on to the flour. 

Flatten with your hands into a 4-5 inch disc.

Divide the meat filling into 6 portions.

Take one portion and place it in the center of the disc.

Bring the two ends of the disc together and pinch to close to form a crescent shape.

Repeat with other discs. 

Dissolve molasses and water in a bowl.

Place sesame seeds in a plate.

Heat oven to 400F/200C.

Line a sheet pan with a silicone mat or parchment paper.

Dip one crescent into the molasses and then into the sesame seeds. 

Place on the prepared sheet pan, the seeded side facing up. 

Repeat with other crescents. 

Take a sharp knife and make a vertical slit. 

With your fingers press the dough outwards to form an oval shape. Spread the meat filling all the way to the edges of the dough.

Repeat with other crescents. 

Bake for 20-25 minutes till breads are golden brown. 

Garnish with parsley and enjoy.

Peach Tomato Radish Salad Bowl

 

I’m not much a salad-for-lunch person. Give me something heartier. And yes it can be paired with a salad! Summer peaches, garden grown cherry tomatoes and a huge basil plant have me making this salad often. There are no precise amounts. If you love peaches, add as many as you want. If sweet cherry tomatoes are your Achilles heel, use those in abundance. Thinly sliced radishes, goat cheese, basil leaves, extra virgin olive oil and a thin stream of pomegranate molasses enhance the salad. For me, this salad is on repeat mode.

PEACH TOMATO RADISH SALAD BOWL

Serves 2

2-3 ripe Peaches

6-10 Cherry Tomatoes

3-4 red Radishes

1/2 cup Goat Cheese crumbles

1/2 cup Basil Leaves

Kosher Salt

Fresh ground Black Pepper

Extra virgin Olive Oil

Pomegranate Molasses 

Wash and dry peaches. Slice them thinly.

Cut cherry tomatoes in half.

Trim radishes and slice them very thin.

Arrange peaches, cherry tomatoes and radishes in a bowl.

Scatter goat cheese crumbles and basil leaves over the fruit.

Season with salt and pepper.

Drizzle olive oil and pomegranate molasses over salad. 

Toss and eat.

Not Quite Golden Diner Pancakes

The NYT article claims the lines are out the door at the Golden Diner for this breakfast treat. Since I have no intention of standing in line for them, I attempt a homemade version.

Many steps need to be worked through. Not my kind of morning rigor, but I endeavor. After reading the recipe a few times I am taken aback by the copious amounts of maple syrup and butter. This calls for some simplification.  Not small in size, they really turn out delicious, with a robust yeasty aroma and are immensely satisfying. Give them a whisk.

NOT QUITE GOLDEN DINER PANCAKES

Adapted from NYT Cooking

Serves 4

PANCAKES

2 1/4 teaspoons or 1 packet active dry Yeast

2 cups all purpose Flour

1 1/2 cups Buttermilk

1/4 cup Water

2 tablespoons Sugar

3/4 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

2 Eggs

1/4 cup Vegetable Oil

SYRUP

2 tablespoons Butter

1/3 cup Honey

1/4 cup Maple Syrup

1 teaspoon Soy Sauce

Strawberries 

Blueberries

Start the pancakes an hour before you want to eat them.

In a large bowl whisk yeast with 1 cup flour. 

Heat buttermilk and water over low heat till lukewarm.

Pour buttermilk into the flour and whisk till smooth. 

Cover with plastic wrap and set aside for 1 hour to ferment.

Make the syrup by combining butter, honey, maple syrup and soy sauce in saucepan.

Heat syrup for 3 -5 minutes till butter has melted. Stir often.

Heat oven to 350F/180C.

Mix remaining 1 cup flour, sugar, baking soda and salt in a bowl.

In another bowl, break eggs and whisk. 

Add oil to eggs and whisk well.

Pour eggs into the fermented flour mix.

Add remaining flour mix in as well. 

Use a spatula to mix everything till there are no specks of flour to be seen. The batter will be lumpy.

Heat a 7inch nonstick skillet over medium heat. You will not be using any oil or butter so it is essential to use a nonstick skillet.

When it is hot pour 1/3 cup batter into the pan.

Let it cook for 2-3 minutes. Check the underside. It should be golden brown. Flip and cook the other side for 1-2 minutes. 

Take it off the pan and place on a baking sheet. 

Place the baking sheet in the oven. 

Repeat with the remaining batter, placing the pancakes on the baking sheet in the oven to keep them warm.

Serve 2 pancakes stacked on top of each other, bathed in the warm maple syrup with strawberries and blueberries.