Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).
So delish, I have to show you straight away before making you wait till the end. Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today
My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.
So let’s get Yeasty beasty.
Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:
Scrummy Karisik and Karsarli (cheese) Pide:
Makes 8 Pide.
For the Pide you need:
- 3 cups of strong bread flour or all-purpose(if no strong).
- 1/4 cup vegetable oil.
- 1 egg beaten.
- 1 cup milk warmed.
- 2 tsp sugar.
- 3 tsp dried yeast.
- Pinch of salt.
- 1 egg beaten for egg wash.
For the filling you need:
- 350g lamb mince.
- 3tsp garlic.
- 2 chillies (medium heat)
- 1 tsp sweet paprika.
- 2 tsp cumin.
- salt and pepper.
- 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
- 2 tomatos diced.
- 1 capsicum.
- 1 red onion (but white is ok).
- 4 slices bacon cut up or sausage cut up.
- Warm milk and stir in sugar until dissolved and stir in yeast.
- Cover and place in hot water cupboard until creamy ,usually 20 mins.
- Place dry ingredients in a bowl and stir through.
- Mix egg and oil together and stir into yeast mix when ready.
- Slowly pour into dry ingredients and form a dough.
- Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
- Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.
- Place lamb mince in hot fry pan.
- Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
- Stir mince. Make sure you separate the mince so it’s not all clumpy.
- You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
- Add in cumin and sweet paprika and stir lightly.
- Add salt and pepper to taste.
- While this is cooking, dice tomato and capsicum and place in a little bowl and put to side.
- Cut up bacon into small pieces.
- When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.
- Remove dough from warm place and turn dough out on floured area.
- Cut dough into 8-9 pieces
- Roll out to oval-shaped dough. Not too thin, but not too thick.
- Place dough on tray with baking paper on it.
- Pre heat oven to 220 Celsius.
- Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
- Roll the edges in so it resembles a boat (see below)
- You can also do bacon and cheese fillings.
- You can do what ever filling you like. A spicy beef or chilli chicken would be nice too You are only limited by your imagination or what you think tastes great!!
- Give a brush of the edges with the egg wash.
- Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!
Enjoy, enjoy and enjoy.
Some special treats coming up this week.
A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.
Lots to do and look forward too……………..Mmmmmmm warm brioche…
Thanks to i love lucca tours and http://www.ilovelucca.co.nz/2012/04/running-i-forgot-to-say/ and http://www.ilovelucca.co.nz/about-me/recipes/ for the recipe which i adapted