makes
2
prep
40 minutes
cook
30 minutes
difficulty
Mid
makes
2
serves
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
Pide dough
- 5 g fresh yeast
- 1 tsp sugar
- 110 ml lukewarm water
- 150 g (1 cup) baker’s flour
- 1 tsp salt
Filling
- 100 g thinly sliced pastirma (see Note)
- 5 leaves cavolo nero (black cabbage) or silverbeet, blanched, drained, squeeze dried and torn
- 400 g green prawns, peeled and cleaned
- 1 lemon, zested
- 1 tsp black pul biber (see Note)
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ cup flat-leaf parsley leaves
Resting time 30 minutes
Instructions
To make the pide dough, using a stand mixer fitted with a dough hook, combine all the ingredients on slow speed for 3-5 minutes or until a smooth, elastic dough forms. Shape the dough into a ball, place into a lightly oiled bowl, then cover and stand in a warm place for 30 minutes or until it doubles in size.
Place two pizza stones or heavy-based oven trays in the oven and preheat to 200°C.
To make the filling, combine all the ingredients in a bowl.
Divide the dough in half, then roll out each into a rectangle about 30 cm long. Place half the filling along the middle of each, then fold over both long sides, leaving a gap in the middle and pinching both ends. Place the pide on the preheated pizza stones and bake for 8-10 minutes or until light golden and crisp on the base.
Note
• Pastirma (also known as bastirma or bastourma) is air-dried, cured beef coated in an intensely flavoured spice paste made from fenugreek, cumin, garlic and paprika.
• Black pul biber is a more mature version of red pul biber. It's slightly spicier and imparts a subtle smoky flavour. If unavailable, use red pul biber or red chilli flakes instead.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
