During the month of Ramadan, the challenge of deciding on daily iftar meals for those who are fasting increases, especially in light of the economic hardships affecting many countries in the region, particularly Syria and Iraq, in addition to the limited availability of ingredients needed for dishes in European countries of asylum.
Over the course of 30 days, Al-Hal Net brings you 30 recipes from the best of Syrian and Western cuisine, featuring secret techniques and distinctive flavors added by Chef Sham Al-Aseel and Chef Dalal Hannawi, who share them with Al-Hal Net’s visitors. Today’s recipe is Turkish pide with Chef Dalal Hannawi.
According to Chef Dalal Hannawi, for this recipe we will need half a kilo of flour (3 and a half cups), one teaspoon of salt, one tablespoon of yogurt, one egg, one cup of warm water, two tablespoons of syrup, and three tablespoons of oil.
To prepare the dough, Chef Dalal Hannawi told Al-Hal Net that the ingredients are combined and kneaded together. Two tablespoons of oil are added during kneading, while one tablespoon is reserved for the end of kneading after adding the yeast mixture, and kneading continues until the dough becomes smooth.
The dough is then divided and shaped into balls, and a little flour is sprinkled over it. It should be left to rest for one or two hours.
The filling consists of finely minced meat mixed with a little green onion, green pepper, and one tomato. Add one tablespoon of tomato paste, one teaspoon of seven-spice blend, and one teaspoon of mint, then add parsley at the end. At that point, the filling is nearly cooked.
The dough is rolled out lengthwise and placed on a tray, brushed with a little milk, and pricked with small holes using a fork. The filling is added and pressed down with a spoon. Then the pide is placed on a baking tray and left to rest for an hour and a half before baking. Bake in an oven preheated to 200 degrees for no more than 15 minutes. The dish is then ready to serve.
