Fresh Off the Streets of Istanbul
This cheesy, beefy, spicy pide is like a mini vacation in your kitchen. So, let's get going!
A Modern Departure for Deliciousness
The tomatoes may be a modern addition, but these juicy morsels are absolutely essential. Quarter 4 roma tomatoes and trim the ends. Arrange in a roasting dish and sprinkle with salt, pepper, minced garlic and a drizzle of olive oil. Fleck with fresh sprigs of thyme and roast for 30 minutes in a 500-800 degree oven. Can’t get your oven that high? Chef Carpenter recommends cooking them at 250 for 4-5 hours in a home oven.
Bring On the Beef
Break up beef. Add diced onions, chilies, garlic, minced cilantro, and spices and mix well. To prevent the pide from getting greasy, par-cook 2 handfuls of the spiced beef in grapeseed oil for 2-3 minutes over high heat. You will have extra beef, but this delicious mix can easily be turned into an amazing burger!
Bring It All Together
Fold the edges of the dough up and over the beef and cheese, keeping the center ‘eye’ open. Twist off the ends to seal in the juice… and because it’s pretty! With such a quick cooking time, Chef Carpenter par-cooks the eggs in a small amount of grapeseed oil with a sprinkle of parsley and ground Aleppo pepper. While the eggs are still a loose sunny side up, he spoons them into the ‘eye’ of the pide, making sure to break the yolks. If you are cooking the pide in a convention oven (with a longer bake time) you can crack the eggs directly over the beef and cheese.
Momed uses an oak wood oven for all their hand made breads. For those of you lucky to have one too, bake the pide for 3-4 minutes at 850 degrees. For a conventional oven, bake for 10-12 minutes at 500 degrees. Finish the pide with a little chopped parsley and a pinch of Aleppo pepper. At Momed, the Etli Pide is served with a small cup of Aleppo pepper for those who like it spicy—a highly recommended addition!