Peanut Butter Smoothie Bowl is one of the best ways to get your protein in for the day! It tastes like you are eating luscious ice cream, only it’s so much better for you! Any smoothie can serve as a base for a smoothie bowl. Try these smoothies as a customizable base, Pina Colada, Raspberry…
Peanut Butter Smoothie Bowl is one of the best ways to get your protein in for the day! It tastes like you are eating luscious ice cream, only it’s so much better for you!
Any smoothie can serve as a base for a smoothie bowl. Try these smoothies as a customizable base, Pina Colada, Raspberry Peach and Mixed Berry Smoothies.
Peanut Butter Smoothie Bowl
Smoothie bowls are an incredible way to eat a smoothie. It makes it feel like a bowl of ice cream, except it’s not! It’s so much better. Full of healthy ingredients it is more of a meal than a snack. Smoothie bowls are customizable and insanely delicious! Topped with your favorite toppings and blended with your choice of add-ins, this peanut butter smoothie bowl is going to become a fast favorite in your house.
This peanut butter smoothie bowl are great for a quick breakfast, a mid-day snack, or even an after-workout meal. With summer coming this makes is a great way to keep your health goals but have a cold bowl of deliciousness. When I get an ice cream craving or when my kids want something sweet and cold, I whip up one of these special smoothie bowls and all are satisfied. If you have not tried one yet, the time is now!
What You Need For Peanut Butter Banana Smoothie Bowls
With just 5 ingredients you will be scooping decadent peanut butter banana smoothie in no time. Peanut butter smoothie bowls are so easy to make, you will be creating your favorite smoothie bowls each day!
Frozen Bananas: Using frozen creates that thick smoothie consistency.
Peanut Butter: Rich and thick, this not only adds protein and flavor but texture too.
Honey: Because you need a little bit of sweetness and honey and peanut butter just go together.
Greek Yogurt: This helps add thickness, creaminess, and protein without the fat of ice cream.
Milk: To thin as needed.
Let’s Whip Up a Peanut Butter Smoothie!
Literally so simple and easy! Your children will be able to make this peanut butter smoothie bowl with you!
Blend It: In a blender add the bananas, peanut butter, honey, greek yogurt, and milk. Blend until smooth.
Top it: Place smoothie in a bowl and top with desired toppings.
Tips for your Smoothie Bowl
With a smoothie bowl, there is not much that can go wrong. Create your delicious master piece with this smoothie bowl recipe!
Keep it Healthy: The wonderful thing about smoothie bowls is that they can be good for you. But if you load them down with extra sugars and fats they can be a calorie nightmare. Keep it simple, measure it out, and enjoy!
Blender: Having a good quality blender will make a huge difference in the consistency of your smoothie. Make sure your blender can handle the thickness of it. If you have an older blender or one that is not very powerful, no worries. Your smoothie may not have the same consistency but it will still be indulgent tasting.
Add Milk for Consistency: You want your smoothie bowl to be thick, like soft ice cream. You should need a spoon to eat it with. Add the milk slowly so you can control how thick or thin your peanut butter smoothie ends up.
Freeze your Bananas: Use frozen bananas for flavor, texture and to help create a cold smoothie. Peel overripe bananas and place them in a freezer-safe bag. They will keep for up to 2 months.
Leave the Ice Out: Ice will add water, and water will make it runny and watery instead of thick and smooth.
Topping Ideas and Variations for Peanut Butter Smoothie Bowl
One of the best things about smoothie bowls is how customizable they are. That is why you are going to love this peanut butter bowl! You can start by adding in mix ins.
Protein Powder: Use vanilla flavored, peanut butter, or chocolate-flavored protein powders.
Cocoa Powder (Chocolate and peanut butter are a match made in Heaven)
Berries or Apples: It will taste like peanut butter and jam smoothie!
Flaxseed Meal: Adds fiber and thickens the bowl as well.
Substitute out the milk for coconut milk or Almond milk.
Add in some greens. Spinach adds iron and nutrients without adding flavor. It will change the color, however.
Then finish with the toppings, which are endless with possibilities! Create the best peanut butter smoothie bowl just the way you like it!
Mini Chocolate Chips
More Smoothies to Try
Smoothies are a wonderful way to get in extra fruits, dairy, and even vegetables into your diet. They taste amazing, and you can customize them any way you want to. There are important things to remember about smoothies to always create the perfect combinations. You need a liquid, fruits or vegetables, a healthy fat, and a protein and you are good to go. There are so many options and combinations, so start experimenting! Or try some of these tried and true to get you started.
Creamy Avocolada Smoothie
Blackberry Lime Green Smoothie
Orange Creamsicle Smoothie
Peanut Butter Smoothie Bowl
Peanut Butter Smoothie Bowl is one of the best ways to get your protein in for the day! It tastes like you are eating luscious ice cream, only it's so much better for you!
Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. You could say it’s a cousin of Gozleme, only Pide dough is fluffier and more bread-like, and usually open-faced. It’s often described as a Turkish pizza. Greasy, gut-busting takeaway Pides sold at... Get the Recipe
The post Pide – Turkish Flat Bread / Pizza appeared first on RecipeTin Eats.
Pide is the famous baked Turkish flat bread that comes stuffed with a variety of toppings, including cheese, sausage, spiced meat and spinach. You could say it’s a cousin of Gozleme, only Pide dough is fluffier and more bread-like, and usually open-faced. It’s often described as a Turkish pizza.
Greasy, gut-busting takeaway Pides sold at neon-lit corner kebab shops have long been my secret food shame. But shame no more: here is a delicious homemade version thattrumps takeaway 10 times over – and then some!
Turkish Pide has been my Secret Food Shame* for as long as I can remember. Not authentic, freshly made Pide made lovingly by the hands of someone’s Turkish grandma. I’m talking about the greasy, low-rent versions sold from hot glass cabinets at late night takeaway shops, filled with cheap cheese and piles of meat shaved from giant Doner Kebab punching bags turning lazily on vertical rotisseries.
It’s a bit wrong, I know, but I cannot help myself. I have always had a soft spot for bad takeaway Pide. What can I say? When you’re nursing a hangover or battle wounds from a bad week at work, cheese + bread + tasty toppings will do it every every time!
But like all things, there’s a time and place. Pide can be trash food but it can also be incredible, and go toe-to-toe with the best artisan Italian pizzas. Made totally from scratch like today’s recipe, it’s apples and oranges to the takeaway junk – even a chronic takeaway Pide tragic like me will admit it!
* Food you secretly love but are ashamed to be caught eating. Think: McDonald’s drive-through. The Dirty Bird (aka KFC). Panda Express. Instant mac and cheese. We are all guilty!
What is Pide, actually?
Originating from Turkey, Pide is an oval-shaped flatbread baked with various combinations of toppings or stuffings. Spiced mince meat (Kiymali Pide) is common, as are versions with spinach, and also Turkish beef sausage (sujuk).
Pronounced pee-dae, Pide is typically open-faced, though sometimes you also see closed versions. In the latter, the filling is completely sealed within the bread. While both are delicious, the extra flavour you get from the toppings sizzling away in the oven is irresistible to me, so that’s the version I’ve opted for today!
Traditionally, Pide is cooked in a stone oven, but this recipe today is for a boring old home oven. We will survive!
How to make Turkish Pide
In this section, I’m going to step through how to make Pide, from the dough through to assembly and baking. I’ll also cover how to make each of the topping variations. A content summary:
Making the dough
Assembling the pide
Three topping variations:
About Kasar Turkish cheese (substitute mozzarella)
#1: Spinach topping
#2: Turkish sausage (sujuk / sujuk)
#3: Spiced lamb (Kiymali Pide)
The sprinkled finishes for Pide
Heads up!: This section is quite long because I walk through each step, including the ingredients for the three topping options. My goal is to provide enough information so even those of you who are not experienced using yeast are armed with all the information you need to make this. You’ve got this! I promise!
(If you’re an old hand at all things baking and don’t need this level of information, just skip to the recipe or recipe video!)
1. Pide dough
Pide dough ingredients
Here’s what goes in the Pide dough:
Flour – Bread flour produces a slightly fluffier, softer bread than using plain / all-purpose flour. It also has a slightly better chew, a key characteristic that distinguishes bread from, say, cake which has a tender, crumbly crumb by contrast.
The difference between bread flour and plain flour however is actually quite marginal, so I’m not going to insist on it as strongly as I do in other recipes where using bread flour really makes a difference (eg. like, say, in our favourite Crusty Artisan Bread). So for this recipe, I recommend using bread flour only if you have it. If you don’t, I wouldn’t make a special trip to the supermarket because this is excellent made with all-purpose / plain flour too;
Yeast – Instant / rapid-rise yeast is called for here. The recipe also works with standard active / dry yeast, but we discovered during the naan recipe project (or odyssey rather!) that flatbreads are slightly fluffier and softer using instant yeast;
Sugar – The yeast feeds on sugar to activate, bloom and do its yeasty thing. Without sugar, the mixture won’t become foamy nor will the dough rise as much; and
Warm water – The other things yeast needs to get it alive and kicking. You do not want scorching hot water as this will kill the yeast. Nor do you want too cold, as this slows the yeast activation significantly, and the mixture will never become foamy which means the dough won’t rise. Blood temperature is about right.
How to make Pide Dough
BLOOM THE YEAST
First step: Let’s get the yeast activated and ready to work its magic on our dough.
Mix instant yeast with warm water and sugar – Once mixed, leave it for 10 minutes to bloom, ie. become foamy. This is not a typical step you see in bread-making when using instant yeast. Usually the whole point of instant yeast is that you can add it straight into dough without mixing with warm water and letting it foam first.
But when creating my naan recipe, we found that blooming instant yeast in a warm water and sugar solution first makes flatbreads fluffier and softer. It’s also an excellent safety test to ensure your yeast is still alive. Foamy yeast in water = alive, no foam = dead yeast! That’s right, dried yeast stored in a jar eventually dies (that’s what the expiry means – but actually it starts to degrade well before that). Nothing is worse than discovering your yeast is dead by taking out a cooked bread loaf from the oven that’s rock hard and flat!
Foam test – So we do our yeast foam test to avoid all this potential heartbreak. This is what it looks like after 10 minutes. Foamy, good!
MAKE THE DOUGH
The dough can be made either by hand or using a stand mixer.
Mix ingredients – Mix the flour and salt together. Then mix in the yeast mixture, olive oil and remaining warm water. Start off by stirring with a wooden spoon or spatula, but once the flour is incorporated you will find it too stiff to stir. At this point, switch to your hands and start kneading;
Knead 10 minutes – If you’ve got the arm muscles and enjoy the kneading process, you can knead the old-school way by hand on a lightly floured surface. It will take about 8 to 10 minutes to make the dough transform from rough and tight to smooth and elastic (see Step 6 above for before-and-after visuals);
Stand mixer option – Alternatively, if you’ve got a stand mixer, let it do the hard work for you. 3 minutes on speed 6 is all the takes;
How to tell the dough is kneaded enough – Hold the dough in your hands then pull the sides down to stretch the surface. If the surface breaks and is bumpy (like pictured on the left in photo #6), then the dough is not yet ready. If the dough surface is smooth, stretches apart and does not break, then it’s ready!
RISE DOUGH 1 TO 1.5 HOURS – LET IT DOUBLE IN SIZE
Proof dough – Once the dough has been kneaded, shape it into a ball. Lightly grease the insides of the used bowl, and place the dough inside. Smear the dough surface with oil. This is to stop anything from sticking to the surface as it rises (eg. if the cling wrap sags).
Cover with cling wrap and put the bowl somewhere warm to let it proof – about 1 – 1.5 hours, until it has doubled in volume.
When seeking a warm place to let the dough rise, remember that the warmer it is, the faster it will rise. Do not put it in direct sunlight, it’s too strong and will dry out the dough. CHEEKY TIP: Use your dryer! Run it for a few minutes to warm it up, then place the dough in and close the door. It’s a draught-free, warm and cosy environment your dough will love!
Doubled in volume – The dough pictured above is after proofing for 1 hour, and is just over double in size. It’s ok if it more than doubles, but if the dough rises too much (as in, more than triple), then the yeast can run out of oomph and not rise properly when cooked. Try to limit proofing to doubling in size!
Deflate and halve – Once the dough has doubled in size, punch it down to deflate completely. Turn it out on to a work surface then cut into two equal pieces;
Shape into ball – Pull down the sides of the dough to stretch the surface so it’s nice and smooth, gathering the dough on the underside of the ball. Then shape it into a neat sphere;
Rise again for 15 minutes, 50% increase in size – Place the balls on a lightly floured tray (smooth ball surface up), and cover with a tea towel. Leave to rise in a warm place for 15 minutes until they increase in size by about 50%. It usually doesn’t take as long as the first rise;
After rising – Photo #12 is what they look like after 15 minutes. Ready to roll out and cook!
Assembling and baking the Pide
Dough done, now it’s time to assemble!I walk through the making of each of the toppings further below.
Roll out the dough
Roll out – Take a piece of dough and place it on a lightly floured surface. Then roll it out into a 40 x 20cm (16 x 8″) oval shape that is around 20cm / 8″ wide at the widest point;
Semolina under the base (optional) – Store-bought Pide often has some semolina sprinkled under the base. The tiny ball bearing-like grains serves a double purpose of making sure the Pide doesn’t stick to the tray when transferring to the stone ovens using a paddle, as well as providing a touch of extra crunch. It’s only on the base, not on the folded sides.
To replicate this, sprinkle a bit of semolina on the tray, covering an area 40 x 15cm (16 x 6″) which is the approximate footprint of the Pide. Then transfer the rolled out dough on to the tray, covering the semolina.
Transferring the dough: The dough is sturdy enough to pick up with your hands. Out of habit, in the recipe video you will see me roll it around a rolling pin then unroll it onto the tray (I do this with more fragile pastries like shortcrust and sweet tart crusts);
Assembling the Pide
Topping – Sprinkle the pide with cheese then your topping combo of choice (spinach, Turkish sausage and spiced lamb are the three filling options I’m providing today). Leave a 2cm (4/5″) border all around for folding the sides in;
Brush ends with water – Brush the pointy ends with water to help the dough ends stick together when you seal the Pide;
Pinch ends together to seal, crimping one edge slightly over the other if needed to make it hold;
Fold sides in – then fold the sides in, pressing a crease in the dough as needed to make it stay in place;
Bake for 15 minutes at 240° / 465°F (220°C fan). This hot oven will give the bread some nice colour and beautiful caramelisation on the surface of the toppings, which the lamb mince and Turkish sausage options really benefit from;
Voila! Done! The bread should have some nice golden colour on it. The base will be nice and crispy while the inside of the bread will be deliciously soft and fluffy.
Finally, sprinkle with finishes / garnishes of choice (see below). Devour while hot!
Here’s a close up photo of inside the bread. You can see how there’s nice large irregular size holes, a clear sign of how fluffy this bread is. Just because it’s a flatbread, that’s no excuse for dense bread!!
OK! Pide basics covered, now moving on to the topping details. We’re on the home stretch here, friends!
1. Cheese for Pide: Turkish kasar
Let’s start with the cheese – because cheese always matters!
The traditional cheese used for Pide is called kasar and it’s a Turkish cheese made from sheep’s milk sometimes mixed with a bit of goat’s milk. It has a similar taste, texture and melting qualities of for example, mozzarella. So if you can’t find it, use mozzarella instead.
This is what it looks like. This was purchased from a Turkish grocery store called Gima Supermarket in Auburn (Sydney).
2. Spinach Pide
Let’s kick off with the easiest topping: spinach!
To prepare the spinach topping, simply sauté the onion then add the spinach to wilt it. Finally mix in some subtle flavourings (cumin, salt, pepper).
Let the spinach filling cool before using so it doesn’t make the dough wet from the spinach steam, and so the Pide rises better.
The Spinach Pide below is finished with tulum cheese (more on this below, substitute with feta) and a sprinkle of sumac for a fresh, lemony flavour.
3. Turkish sausage (sujuk or sucuk)
Sujuk is a spiced Turkish cured beef sausage with intense garlic, cumin, sumac and herb flavours. It is semi-cured and has a softer texture than, say, salami and is sold refrigerated.
The best substitute is chorizo, which has similar cooking qualities and fattiness. Though it doesn’t have quite the same flavour profile (chorizo has strong garlic and paprika / pimentòn seasonings), it has very similar intensity of flavour and importantly, fattiness.
The other thing just to note is that chorizo is made from pork so it’s not used in Turkey, which has a predominantly Muslim population.
Note: I used chorizo in the recipe video because I ran out of Sujuk!
If you are keen to experience the real thing, you can find sujuk at Turkish and some Eastern European / Continental grocery stores. The sausage pictured below is from the Turkish Gima Supermarket in Auburn (Sydney).
To prepare the Turkish sausage, chop it roughly then blitz to mince it up so it can be scattered across the pide. The effect of blitzing is twofold – for better coverage of the sausage across the surface of the pide, and also to release flavour. It’s so much tastier than just scattering the pide with chopped sausage! However if you prefer, you can just dice finely or slice.
The sprinkling finishes I chose to for the Turkish Sausage Pide (err, well, Chorizo Pide in this photo!) are Turkish tulum cheese (substitute feta) and oregano.
4. Lamb Pide (Kiymali Pide)
And here’s what goes into the spiced lamb topping:
Some notes on a few of these ingredients:
Lamb – The mince can be substituted with beef mince, but lamb is more traditional;
Baharat spice mix – Baharat is a Middle Eastern spice mix that can be purchased ready-made, or you can make your own. Recipes vary but the one I buy has paprika, cumin, coriander, cinnamon, nutmeg, cloves, cardamom. I bought mine from Harris Farm Market in Sydney. It’s also carried by Middle Eastern some Continental grocery stores, and spice shops. Aussies: Heads up! The spice mix sold by Woolworths labelled “Baharat” isn’t the right flavouring! I don’t recommend it.
For the making part, there’s nothing tricky here. Sauté the onions, cook off the mince, then add everything else and cook it down until all the juices from the tomato evaporates. We don’t want the lamb filling to be wet otherwise it will tend to make the bread soggy.
For the Lamb Pide, I garnished with sesame seeds and fresh coriander / cilantro. The bright green from the herb breaks up the sea of browns nicely, I think. I also sprinkled with a pinch of sumac because the tangy freshness of this sour dried berry plays well against the spicing of the lamb, but you can’t see it in my photos!
Sprinkling finishes and garnishes (optional)
Traditional Pide is typically sprinkled with a variety of garnishes just before serving. However I wouldn’t say it’s essential, it’s more an optional extra.
Here are some of the more common options which I’ve chosen to use. These are just ideas! So mix and match as you wish – no need to use all of them!
Tulum Turkish Cheese (pictured below) – Think of this as a kind of Turkish feta, it crumbles and tastes very similar to it! However it is slightly less salty. The can of tulum pictured below was purchased from a Turkish grocery called Gima Supermarket in Auburn (Sydney). Substitute with feta!
Sumac – This dried and ground, maroon-coloured berry has a unique lemony flavour and widely used in Middle Eastern cuisine. It not only adds a nice splash of colour (especially when sprinkled on the white tulum) but a also the fresh tang plays off nicely against rich cheese and meats;
Fresh coriander / cilantro leaves – Always welcome for a splash of colour and freshness;
Extra virgin olive oil – For drizzling
A combination of any of the above will work with any of the Pide topping options I’m covering today. I’ve listed the combinations I used in the recipe card.
And now it’s your turn!
And with that, my friends, you are now armed with everything you need to know to make your very own homemade Turkish pide!!
I know this is a long post but it’s actually quite straightforward to make. Don’t be daunted – I covered 3 different topping options, whereas one batch of the recipe requires only one topping if you choose. As I mentioned earlier, I just wanted to ensure you have all the information you need to make Pide, even if you’re new to baking with yeast.
If you’re on the fence about whether to make this or not – well, let me put it this way. Traditional Turkish Pide is few and far between here in Sydney. Even Turkish restaurants are a bit hit and miss, especially if they’re not made fresh. I have tried many in my time and while “researching” for this recipe! Too often the topping is disappointingly dry or worse still, skimpy. Or the bread is too yeasty (a common offence!), or it’s too dry and crispy, rather than pillowy soft and moist inside with just the right amount of crispy on the outside.
I may be a trash-pide lover too but you can see I’m also fussy about my pide when I want to be! Hence I created this homemade recipe, which ticks all my Pide boxes. And I’m confident it will yours too! – Nagi x
PS. This is excellent fun food for sharing with family and friends. Assemble multiple pides ready for baking, then bake them 2 at a time in the oven. Just keep them coming out, one after the other!
Watch how to make it
Pide – Turkish Flat Bread / Pizza
Recipe video above. It's hard to get great pide outside of Turkey. It's hit and miss, even at Turkish places. So make it yourself! Easier than you think, and it will tick all your Pide boxes: pillowy soft bread inside with a crispy base, generous on the toppings. SO GOOD!Makes 2 pide around 40cm/16" long. Generous meal for 2 people, normal meal for 3 people!TOPPINGS – Choose only 1. Each batch is enough to top 2 pides.
4tbspTurkish Tulum cheese or feta, crumbled (Note 7)
Sesame seeds, toasted
Fresh coriander/cilantro leaves
Extra virgin olive oil
Cups – Metric
Bloom yeast: Mix yeast with 2 tbsp warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
Make Dough: Mix together flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining 2/3 cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.
Knead: Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand OR 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it's smooth and does not break when stretched – see photos video for before/after comparison. (Note 8)
Rise 1: Shape into a ball. Smear inside of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size. (Note 9)
Rise 2: Punch dough down to fully deflate, then divide into 2 equal pieces. Pull the sides down to form a "money bag" so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.
Assembling & Baking Pide:
Preheat oven to 240°C/465°F (220°C fan). Place shelf on the top and middle.
Roll: Roll dough out on a lightly floured surface into an oval shape 40cm/16" long and 20cm/8" wide (widest point).
Prepare 2 trays: Sprinkle 1/4 tsp semolina on each tray, 40cm/16" long and 15cm/6" wide. (Note 10)
Top Pide: Place a rolled out dough on the semolina. Sprinkle with cheese, then sprinkle chosen Topping evenly across the surface, leaving a 2cm / 4/5" border all around.
Fold dough: Brush the ends with water. Pinch ends together to seal then fold the sides of the pide in.
Bake: Bake 15 minutes, switching trays halfway, until the crust is golden.
Egg option: Bake pide for 10 minutes, then crack the egg on top and return to oven for 5 minutes. This applies to all Pide – egg can be added for any of them!
Top & Serve: Sprinkle with toppings of choice. (Note 11 for combos I used). Cut into 3cm / 1.3" slices and serve!
Heat oil in a skillet over medium heat. Cook onion and garlic for 3 minutes until translucent. Add spinach, cook until just wilted (add in batches if necessary). Stir in cumin, salt & pepper. Cool before using.
Turkish Sausage Topping:
Turn the sausage into mince by using a Nutribullet or food processor.
Heat oil in a skillet over medium high heat. Cook garlic and onion for 3 minutes until soft. Add lamb and cook until it changes from pink to brown. Add tomato paste, Baharat, cumin, salt, pepper and cook for 3 minutes.
Add capsicum, tomato and lemon juice, then cook over medium heat until most of the liquid evaporates (a couple of minutes usually, though depends on juiciness of tomato). Cool before using.
1. Yeast – recipe works with dry active yeast too, but the bread is a bit softer with instant yeast. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but during testing of our naan recipe we discovered that by blooming instant yeast, breads are softer (in some cases) than adding the instant yeast directly into the dough.If yeast does not go foamy in the blooming step, then your yeast is dead. Time to get another!To use normal active dry yeast, use the same quantity as instant yeast.2. Warm water – If you don’t have a thermometer, the test is that it should be a temp you’d happily take a bath in. Not scorching hot – it kills the yeast. If too cold, yeast will not activate.3. Bread flour has a higher protein than plain/all purpose so breads have a nice chew/elasticity to them. I wouldn’t make a special trip to get bread flour because it’s still great with plain flour. But if making to impress, get bread flour!4. Kasar cheese – a Turkish cheese made from sheep’s milk and sometimes a bit of goats milk mixed in, melts and stretches well. I got this from a Turkish grocery store. Sub with mozzarella – it is very, very similar.5. Sujuk sausage – Turkish beef sausage used for Pide. Substitute with chorizo – it’s extremely similar in flavour intensity though flavouring itself is different. And it is made with pork not beef.6. Baharat spice mix – Middle Eastern spice mix, sold in ethnic specialty stores and also Harris Farms. (Australia, the Baharat spice sold at Woolworths is the wrong flavour!)Make your own Baharat spice mix – mix and measure out 1 tsp for recipe:
1 tsp paprika (not smoked)
1/2 tsp EACH ground cumin, coriander, cinnamon
1/4 tsp nutmeg
1/8 tsp EACH ground cloves, cardamom
7. Turkish Tulum Cheese comes in a can and tastes like feta but slightly less salty and lasts longer once opened. I got this from a Turkish grocery store. Sub with feta.8. Dough – should be soft and a bit sticky, but not so sticky it gets stuck all over your hands. If it is, add a bit of flour. For stand mixer, dough should not be stuck on the walls of the bowl.9. How to promote dough rising – One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don’t turn it on!10. Semolina – To replicate store bought pide which typically has semolina on the base for a bit of textural crunch. It’s optional. The idea with sprinkling it on the tray is to avoid getting it on the folded sides of the dough, we just want it on the base (as best we can!).11. Finishes – any of these will work on any of the pide. Combinations I used:
12. Egg option – This is a nice optional extra, a version of traditional Pide that is baked with an egg on top! The egg can be added to any of the toppings. I’ve pictured it on Spinach Pide. Crack the egg on and bake it for the last 5 minutes in the oven. The yolk won’t be runny, though if you’re really keen for runny yolk just delay the adding of the egg to the last 3 minutes of bake time.13. Make ahead the day before: make the dough and do Rise 1. Then place the bowl in the fridge as is, ie do not punch it down. The dough will likely flatten. It can keep in the fridge for 2 days (probably longer, like other bread doughs). The day of, take dough out of fridge, cut, shape etc and do Rise #2 but add a layer of cling wrap on top of the damp tea towel. Plan to let it rise for 3 – 4 hours (time it will take for chill to come out of dough, then start rising). Proceed with recipe as written.14. Nutrition per pide, for Spinach Pide.
The French Grand Prix saw one of the closest on-track battles yet between title rivals Max Verstappen and Lewis Hamilton, with the lead swinging back and forth right up to the penultimate lap at Circuit Paul Ricard. Verstappen predicted that the rest of the season would be just as titanic a battle between the pair, after coming out on top at a track traditionally seen as a Mercedes stronghold. “As you could see, the whole race we were fighting each other," the Red Bull driver told the media afterwards. "I think it will be like this for the rest of the season.” Verstappen had claimed pole position for the race in Saturday's qualifying session and initially got a good start to the race, only to brake too deep into turn 2 and hand the advantage to Hamilton....
If a tree farts in the forest, does it make a sound? No. But it does add a smidge of carbon dioxide and other greenhouse gases into the air. A team of ecologists measured these gases, or “tree farts,” released by dead trees in ghost forests. These spooky woodlands form when rising sea levels drown a forest, leaving behind a marsh full of skeletal dead trees. The new data suggest these trees generate about one-fifth of the greenhouse gases from ghost forests. The other emissions come from the soggy soils. Researchers report their findings online May 10 in Biogeochemistry. Explainer: Why sea levels aren’t rising at the same rate globallyGhost forests are expected to expand as climate change raises sea levels. So scientists have been curious how much climate-warming...
By: Hans Themistode From the moment Jermall Charlo vs. Juan Macias Montiel was announced, most of the boxing world groaned in disappointment. The overwhelming thought process was that Charlo would simply run right over his man. Yet, after a closer than expected contest, many were forced to eat their words. Both Montiel and Charlo stood toe to toe at the Toyota...
Science, technology, and engineering solutions provider KBR () has won a services contract for the PATRIOT missile system from the NATO Support and Procurement Agency (NSPA). This includes analytical, engineering, technical, programmatic, and logistics services. The PATRIOT missile system, in use by a number of NATO countries globally, is an advanced surface-to-air guided air and missile defense system. KBR Government Solutions President Byron Bright said, “We have a long history supporting NSPA and we are proud to continue this trusted relationship.” (See KBR stock chart on TipRanks) Bright added, “KBR’s expertise in cutting-edge research will assist NSPA in responding to today’s dynamic threat environment in multiple theatres worldwide.” The contract is for...
By: Hector Franco LAS VEGAS – At the Theater at the Virgin Hotels, in Las Vegas, Nevada on ESPN, pound-for-pound star Naoya Inoue (21-0, 18 KOs) faced off against the Philippines Michael Dasmarinas (30-3-1, 20 KOs) for his WBA and IBF bantamweight titles. Inoue, a three-division champion, having held titles at light flyweight, super flyweight, and bantamweight, would participate...
Try to see things from the other person’s point of view Usually when we disagree with someone it is because we can only see things from our perspective. And usually, we believe that we are right. But the issue is that the other person thinks exactly the same way- they believe that they are right as well! So, to disagree well, try to see things from the other person’s point of view. How do you do this? Imagine you were the other person, with the same kind of upbringing, and life experiences. Imagine that you went through everything they’ve been through. If you can slow down and allow yourself a few minutes to think like them, you may begin to see how they could think the way that they do. When you listen, try to understand rather than to be understood I’m...
Artwork by Astrology by WITCH TIPSThis week brings emotions to the forefront of our hearts, which is why it’s important to speak our truth and let others know our stance on matters. Don’t hold back! Open up! Venus, who’s in Gemini, connects with Saturn, who’s in Aquarius, under the Leo First Quarter Moon on May 19th. This will give us insight into our creative desires and passions. Gemini Season begins on May 20th, starting off a 30 day period geared towards improving communication and understanding. The Gemini Sun and Jupiter, who’s...
We recently saw a render of what an all-electric 3 Series could look like, if BMW were to make such a car right now. To be honest, we don’t think there’s going to be an...
The article Future BMW 3 Series Electric gets a new Photoshop image appeared first on BMW BLOG
Discover how to stay harder longer…How To Stay Harder Longer & Get Erections “On-Command” Using A Little-Known Trick Scientists Are Just Beginning To Understand… Can you remember the last time you got a hard-on without any extra stimulation? Maybe you were thinking about something extra naughty… Or saw a really gorgeous woman walking by, and let your mind wander… Hell, maybe you got one for no reason at all… But maybe you can't remember–because it doesn't happen all that often anymore. This is completely normal for a lot of guys. Whether you're not quite on your “A-game” anymore,...