A GUIDE TO COOKING WITH CHARCOAL: Recipe for Harrison Charcoal Oven Baked Turkish Pide Bread With Aromatic, Spiced Lamb
Pide is basically a Turkish Pizza, but with exotic, aromatic flavours of Middle Eastern food. So rather than your traditional Italian ingredients like mozzarella, tomato and basil, we are talking spiced lamb, cloves and paprika.
The history of pide is a bit patchy; some say it derived from the the Ottoman bread tokalak. Others claim it was invented in the 1920s to be economical with the meagre ingredients available after the war in Turkey. But what everybody does agree on is that pide originated in the Samsun area of Turkey.
For our recipe, we have used the filling of the traditional Samsun pide ‘kiymali’ which features a filling of lamb, onion and black pepper, which forms a long, baguette-like shape. An alternative to this shape is a more modern, pizza-like, open shape with edges folded-in to make it a neat bundle to pick up and eat on the go. Toppings can vary; spiced vegetables, Turkish cheeses and many different spices can be used. We at Harrison HQ have also made breaksfast pide with egg and bacon and a desert pide with peaches and custard, which was particularly popular with our friends and family.
Traditionally, the Pide dough is left to rise for 12 hours before being cooked in a wood-fired oven. Our recipe is much quicker and is cooked in a beautiful, Harrison Charcoal Oven. A Harrison Oven does also cook exceptionally well on wood, but the main point is the oven is very hot, so the bread cooks fast and has lots of butter to stop it drying out and of course to add a gorgeous creamy, salty flavour.
For further reading about Pide bread, see The Guardian’s article about Pide by food writer Xanthe Clay.
7g sachet of fast acting yeast
1 tsp caster sugar
- 300g 00 grade pasta wheat
- 2 tsp salt
- 2 tbsp warm water, 100ml cold water
- Melted butter
- Ground black and red pepper mix
- 250g lamb mince
- 1 onion, finely chopped
- 1 tsp olive oil
- 2 garlic cloves, finely chopped
- 2 tsp all-spice
- 2 tsp paprika
- 1/2 teaspoon cayenne pepper
THE HARRISON METHOD
In a small bowl, mix yeast, sugar and warm water together and let it stand for a few minutes
Sieve flour into a bowl, make a well in the centre and add salt, olive oil and yeast mixture
- Mix together whilst slowly adding cold water
- Once the mixture has formed a moist ball, knead for 5-6 minute
- Place into an oiled mixing bowl, cover with a tea towel and leave for half an hour
- Using a cast pan on Harrison’s top shelf, combine the filling ingredients and cook until mince is browned. Allow filling to cool
- Divide the bread dough into 8 and roll each section into a thin, flat, oval shape
- Place filling along the centre and fold pastry over, pinching the edges together to seal
- Cook on a greased, lined baking tray for 8 minutes, until pastry is golden and crispy
- Brush with melted butter and sprinkle on pepper before serving