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!
