Pidemania: The Great Turkish Bake Off

1 February 2018

“April is the cruellest month” as TS Eliot put it, but I’ve always thought there’s a case for  February to be considered crueller. As winter drags on interminably in the northern hemisphere – we’re still six months away from August and the height of summer – those long, lazy days all seem so far away, especially with the mercury plunging into serious minus territory as in Knidos Cookery Club’s winter HQ in Almaty, Kazakhstan.

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Yum yum – Kaşarlı Pide

So, thoughts have been turning to warmer times and to distant memories of eating pide, Turkey’s take on pizza, under the shade of mandarin trees in Datça.

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or maybe Otlu Pide?

With KCC’s new oven up and running in Almaty, it’s high time for a Great Turkish Bake Off as we take on the pide challenge and bring a slice of the Turkish summer into the winter gloom of Kazakhstan. 

We’ll be making a standard Kaşarlı Pide, an open one made with a yellow cheese such as cheddar – See the three stages for assembling this pide above. 

And here is an Otlu Pide, a covered one made with various greens such as spinach and parsley and a ricotta-like cheese called lor as seen above.

Ingredients (Makes four pides)

For the base:

300 g flour

One teaspoon dried, instant yeast

125 ml cold water

30 ml olive oil

For the filling:

Kaşarlı Pide (makes 2)

200 g grated yellow cheese such as a mild cheddar

Pinch of red chilli flakes

Pinch of dried thyme

Pinch of freshly ground black pepper

Otlu Pide (makes 2)

One small onion

125 g spinach

25 ml olive oil

One bunch fresh parsley (around 25 g)

One bunch fresh coriander (around 25 g)

100 g ricotta cheese (or similar)

One teaspoon cumin seeds

One teaspoon red chilli flakes

Pinch of dried thyme

Pinch of freshly ground black pepper

Sprinkling of sesame seeds (or black, nigella seeds if you can find them)

Method:

Sieve the flour into a large, ceramic bowl, add the dried yeast, make a well in the middle and pour in the olive oil and slowly add the water and mix well so that all the flour is used up.

Knead for ten minutes or so until you have a stretchy, elastic dough. Put in an oiled bowl and cover with a tea towel and then leave it to rise in a warm place for 30 minutes or so until it is doubled in size.

While the dough is rising, prepare the filling for the Otlu Pide. Heat the olive oil in a frying pan and add the cumin seeds, chilli flakes, dried thyme and black pepper and then add the finely chopped onion. Cook for five minutes and then add the chopped spinach, parsley and coriander and cook until it all begins to wilt. Allow to cool and then stir in the lor (ricotta) cheese.

Divide the dough into four and roll each ball into a 30 cm by 20 cm oblong about 1 mm thick on a lightly floured surface. For the Kaşarlı Pide, spread the grated cheese over the middle leaving 2 cm around the edges and season with thyme, chilli flakes and black pepper. Fold the edges over and then fold again and pinch the ends together to make a boat shape. Glaze the dough with olive oil.

For the Otlu Pide, place half the filling in the bottom half of the rolled out dough then fold the top over and make into a parcel shape (as in the picture above). Glaze with olive oil and sprinkle with sesame seeds.

Bake the pides in an oven pre-heated to 200 c for 20-30 minutes or so until the cheese bubbles and is starting to go brown and the dough is also starting to go a golden-brown colour. Serve straight from the oven with a salad of your choice.

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KCC’s Winter Warmer Bake

7 December 2017

The nights are getting longer and the mercury’s starting to drop – winter is well and truly here so it’s time for some filling, wholesome comfort food.

Winter comes to Almaty, Kazakhstan

One of our favourite go-to comfort foods here at Knidos Cookery Club is pumpkin as it’s so easy to cook and adds depth to a range of soups and bakes.

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Knidos Cookery Club’s pumpkin and pasta bake

We’ve combined pumpkin with red lentils, pasta and ricotta cheese, along with some heady spices to create a filling bake to help you get through the long cold nights of winter.

Ingredients (serves 3-4)

75 g red lentils

150 g pumpkin

150 g  dried pasta (penne, macaroni or fusilli work well here)

100 g ricotta or similar cheese

375 ml vegetable stock

25 ml olive oil

25 g pumpkin seeds

1 cm fresh ginger peeled and minced

one small onion

one garlic clove

one teaspoon cumin

one teaspoon cider vinegar

one teaspoon turmeric

one teaspoon chilli flakes

Method

Cook the pasta according to instructions minus one minute. Drain and set aside. While the pasta is cooking, fry the finely chopped onion and garlic in the olive oil until transparent.

Add the ground cumin, turmeric, ginger and pumpkin, cut into 1 cm cubes, and stir while cooking over a medium heat for a few minutes. Then add the lentils, stir and pour on the vegetable stock. Bring to a boil and then simmer for 20 minutes or so over a low heat until the pumpkin and lentils are going mushy and most of the liquid has been absorbed.

Remove from the heat and stir in the ricotta cheese, apple vinegar and chilli flakes. Fold in the pasta, pour into an oven dish, sprinkle over the pumpkin seeds and bake in a pre=heated oven at 180 c for 30 minutes or so until the top starts to brown.

Allow to cool for ten minutes or so before serving with a green salad.