GalleryTop This: Momed's Etli Pide
On the streets of Istanbul, Alex Sarkissian and Chef Matt Carpenter discovered the irresistible Etli Pide. This Turkish street food is practically non-existent in the US. Captivated by the tender dough encasing a mixture of beef and cheese with an egg cracked on top, they brought it to their Beverly Hills Eastern Mediterranean restaurant, Momed. Serving modern Mediterranean since 2010, Momed draws on the intense passion, freshness and cultivated comprehension of spices from the region.
Chef Carpenter keeps the Etli Pide true to tradition, an effort that is rewarded with growing support from the local Middle Eastern community who recognize the flavors of home in his cooking. Momed is careful to distinguish their pides from pizzas, but it contains many elements we all know and love. The stuffed Turkish bread resembles an open-faced calzone brimming with seasoned minced beef, kasseri cheese, organic farm egg, and thyme-spiked, oven-roasted tomatoes. The tomatoes are the chef's welcomed contribution to this dish —roasted down to their sweet essence, yet still juicy, they add gratifying 'mmmmm' moments throughout the slices.
What you'll need for one pide:
- 1 portion of dough
- 1/4 cup thinly sliced red onion
- 2 eggs
- 1 cup kasseri cheese*
- 1/4 cup akawi cheese**
- Aleppo pepper***
- 5 lb ground chuck
- 1 cup white onion, finely chopped
- 1 red Fresno chili, seeded fine chopped
- 1 jalepeno, seeded fine chopped
- 2 garlic clove, minced
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp cumin, ground
- 1 bunch cilantro, minced
- black pepper to taste
- salt to taste
Oven dried tomato
- 4 roma tomato
- 1 garlic, minced
- chopped parsley
- fresh thyme
*A mix of provolone and mozzarella can be substituted
**This wonderful brined cheese is worth seeking out, but halloumi can be substituted.
***Having trouble finding Aleppo pepper... sucks for you.Here is a suitable substitution.