Turkey, Fig & Feta Pide - Whitworths - Whitworths
  • 50
  • 8-12
  • Makes 4

Turkey, Fig & Feta Pide

  • For the base: 7g sachet fast action dried yeast
  • 1 tsp caster sugar
  • 300g white bread flour (plus extra for dusting)
  • 2 tsp salt
  • 2 tbsp olive oil (plus extra for greasing)
  • 110ml water
  • For the topping:
  • 85g Whitworths Soft Smyrna Figs
  • 20g Whitworths Flaked Almonds
  • 15g Whitworths Crystallised Fiery Ginger, roughly chopped
  • 1tbsp olive oil
  • 1 large white onion, finely diced
  • 2 cloves garlic, crushed
  • 250g cooked roast turkey
  • 2 tsp ras-el-hanout
  • 2tbsp tomato paste
  • 180ml water
  • 60g salted butter, melted
  • 100g feta cheese, crumbled
  • handful fresh mint leaves, torn
  • 4 tbsp pomegranate seeds

Ready… Steady… Bake…

  • First make the bread dough for the base... combine the yeast, sugar and 2 tablespoons of luke warm water and set aside for a few minutes until it starts to froth.
  • Mix the bread flour and salt in a large mixing bowl, pour in the yeast mixture and olive oil and start to combine while slowly mixing in the remaining water (adding a little extra if needed).
  • Flour your surface then knead for 5-6 minutes or until smooth.
  • Place into an oiled mixing bowl, cover then leave to rise for 30 minutes (or until doubled in size).
  • Meanwhile preheat your oven to 220ºC / Fan 200ºC / Gas Mark 7 then make the topping...
  • Heat the oil in a heavy bottomed pan, fry the onion and garlic until softened then stir in the ginger, figs and cooked turkey then cook for a further minute.
  • Stir in the ras-el-hanout, tomato paste and water then bring to the boil and reduce until thick and syrupy, taking care to prevent sticking.
  • Once the dough has risen, divide into 4 equal pieces then on a floured surface, roll out to 5mm thick.
  • Crimp the edges to form into ‘boat shapes’ then transfer to an oiled baking tray.
  • Top each pide with the mix then scatter with the almonds and brush well with melted butter.
  • Bake for 8-12 minutes or until the crust is golden brown.
  • Garnish with feta, mint and pomegranate seeds then serve - delicious with cous cous or some yogurt dressing, or both!
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