Traditional Turkish Ramadan Pide By Aysenur Altan

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits and is versatile, while vegetable oil is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein, while sour cream is often cheaper.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide omega-3s, while sunflower seeds are typically less expensive.

Add 2 cups of lukewarm water to a bowl.

Add 1 tbsp dried yeast and 1 tbsp sugar to the water and wait for 5 minutes until frothy.

Add 1 tbsp olive oil and 5 cups of all-purpose flour to the mixture.

Add 1 tsp salt and knead until the dough is soft, smooth, and slightly sticky, adding more flour as needed.

Let the dough rise for 1 hour or until doubled in size.

Deflate the dough and cut it in half, shaping each half into a round.

Shape the dough into a flat oval about 1 cm thick, using fingers and a rolling pin.

Sprinkle wheat germ on the pan to prevent sticking.

Shape the edges thicker and create a unique design on the dough using water and flour to dot the edges and form a diamond shape inside.

Cover the shaped pides and let them rise for another 20 minutes.

Mix 1 egg yolk, 1 tbsp plain yogurt, and 1 tbsp olive oil for the coating.

Coat the risen pides gently with the mixture using hands or the back of a wooden spoon.

Sprinkle sesame seeds and nigella seeds generously on top.

Preheat the oven to 200°C (about 400°F).

Bake the pides for about 25 minutes or until golden brown.

Transfer to a cooling rack and cover to keep warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens