ΥΛΙΚΑ 375 γρ χλιαρο νερο 500γρ σκληρο αλευρι 1/2κουτ γλυκ αλατι 1/2κουτ γλυκ ζαχαρη 2φακελακια ξερη μαγια 50ml γαλα φρεσκο 30γρ βουτ...
Χατσαπούρι η πίτα στο τηγάνι για πρωινό !!!!😅😜 Για την ζύμη : 500 γρ γάλα η νερό χλιαρό 1 φακελάκι μαγιά 1 φλ του καφέ ηλιέλαιο 1 κ γ α...
Try a simple and exotic Lebanese lamb fatayer with a simple dough and an incredible spice mixture. This is a Lebanese version of a calzone and will be a family favorite and fun to make too!
Cold winters are no longer an excuse to not enjoy delicious recipes like these.
Πανεύκολα γρήγορα σπιτικά Πεϊνιρλί !!!!! Για την ζύμη 1 φλ γάλα χλιαρό 1 φακ μαγιά 1/2 φλ ηλιέλαιο 1 κ.γ ζάχαρη 1/2 Κ.γ αλάτι 3 φλ αλεύρ...
Αγαπώ το πεϊνιρλί με κασέρι και αυγό, παρόλο που θεωρείται από τους περισσότερους ο πιο κλασσικός, αλλά αξεπέραστος κατά την γνώμη μου συνδυασμός! Παραδοσιακά, τα περισσότερα toppings στο πεϊνιρλί, είναι συνήθως απλά. Χωρίς στρώσεις με σάλτσες, τυριά και άλλα υλικά, όπως με την ιταλική πίτσα. Μόνο μερικοί προσεκτικά επιλεγμένοι συνδυασμοί που έχουν αντέξει στη δοκιμασία του χρόνου. Τα περισσότερα εστιατόρια που φτιάχνουν πεϊνιρλί στην Ελλάδα και στην Τουρκία προσφέρουν μια παραδοσιακή επιλογή από 3-4 γαρνιτούρες: κιμά και λαχανικά, κιμά, σουτσούκ, παστουρμά, ή τυρί και μερικές φορές με ένα αυγό από πάνω. ΠΩΣ ΝΑ ΦΤΙΑΧΝΩ ΤΗ ΖΥΜΗ ΓΙΑ ΤΑ ΠΕΪΝΙΡΛΙ Κάθε μάστορας και οικογένεια έχει τη δική της συνταγή για τη ζύμη τους, η οποία είναι μια βασική ζύμη με αλεύρι, μαγιά, νερό και αλάτι. Με απλές ζύμες όπως αυτή, όλα εξαρτώνται από την διαδικασία και την ποιότητα των υλικών και όχι από τον συνδυασμό τους. Χρησιμοποιώ μια παραδοσιακή συνταγή από το Gaziantep, μια από τις κορυφαίες γαστρονομικές περιοχές της Τουρκίας. Η ζύμη ξεκινά με ένα υγρό μείγμα, αφήνοντας τη μαγιά να «ζωντανέψει» και το αλεύρι να απορροφήσει το περισσότερο νερό. Αυτό διευκολύνει το «δούλεμα» της ζύμης και βοηθά στην αποφυγή ξηρότητας. Μετά από αυτό το βήμα, προσθέτω το υπόλοιπο αλεύρι […]
Ελληνικές συνταγές για νόστιμο, υγιεινό και οικονομικό φαγητό. Δοκιμάστε τες όλες
Το πεϊνιρλί είναι ένα είδος μακρόστενης ανοιχτής πίτας σε σχήμα βάρκας, που στο εσωτερικό της περιέχει κατά βάση κίτρινο τυρί, πάνω...
Правила съм доста тестени неща, защото обичам да меся и да усещам тестото. Преди време ви показах подобна рецепта на хачапури , която има своите безспорни достойнства. Днес ви представям една рецепта от турската кухня, популярна в целия свят. За нея ме провокира Таня от готварския ни форум във Фейсбук с апетитните си снимки, които предизвикаха доста въздишки и облизвания. Рецептата е чудесна, приготвя се лесно и е много, много вкусна. Убедете се сами. По-различното в тази рецепта е тестото. То е меко, крехко и въздушно, дори, ако го консумирате изпечено на другия ден. Наистина чудесно тесто! За тестото: 2 яйца на стайна температура около 550 - 600гр. брашно 2 пълни с връх с.л. кисело мляко 11гр. суха мая 3 с.л. зехтин 1/2 ч.ч. топла вода 1с.л. захар 1ч.л. сол За плънката: 500гр. смляно месо(50:50 телешко и свинско) 1 глава стар лук 3 скилидки чесън 2 зелени чушки 1 червена чушка ако обичате люто, сложете и 1 люта чушка или 1ч.л. чили 1 домат, нарязан на кубчета 2 стръка пресен лук няколко стръка магданоз 1с.л. доматено пюре сол, черен пипер 1 яйце, кашкавал 40гр. масло или зехтин Замесваме меко тесто, така както е показано в рецептата и клипчето към нея и го оставяме да втаса. През това време приготвяме плънката по следния начин: Задушаваме в маслото нарязаните на дребно лук и чесън до омекване, прибавяме смляното месо и задушаваме под капак, докато се втвърди и побелее. Разбъркваме и прибавяме нарязаните чушки. След като поомекнат добавяме доматеното пюре, нарязания домат и, след около пет минути, нарязания пресен лук, сол, черен пипер и магданоза. Охлаждаме леко готовата плънка. Разделяме втасалото тестото на 10-12 еднакви топки. Разточваме всяка топка на плоска елипсовидна питка върху набрашнен плот и я пренасяме в тавичка (стандартната тавичка на печката), постлана с хартия за печене. В една тавичка се побират 3 питки. Поставете равномерно от плънката във всяка питка и загънете краищата навътре, докато получите нещо като спретната лодка. В половината от питките може да разлеете разбитото яйце, а в другата половина да поставите кашкавал - изпробвайте различните варианти(лично на мен ми допадна повече варианта с кашкавала). Аз оставих тавичките в слабо затоплена фурна около 40 градуса леко да втасат и не съм ги намазвала с яйце, така както е направила Аля - допада ми повече да бъдат леко набрашнени отвън. Печем до зачервяване на 220-250 градуса. Изваждаме и покриваме с чиста кърпа или лист хартия за печене, за да поомекнат. Моите препоръки: Тъй като количеството е много за едно средно семейство от 3-4 човека, половината от него може да оставите в намаслен и покрит със свежо фолио съд в хладилника и да го приготвите на другия ден. В такъв случай направете половината от плънката, а на следващия ден за разнообразие сложете друг вид плънка. Аз направих така с вторите 6 топки. Приготвих за тях любимия ни пълнеж от сирене, кашкавал, извара и спанак и изпекох поредните шест вкусни лодчици. Добър апетит! 29.03.2014г. Благодаря на Дани, за уведомлението, че линка, който съм сложила към рецептата и клипчето към нея, е грешен и че имам пропуск на 2 яйца в рецептата. Извинявам се на всички, които неволно съм подвела. Сега пропуските са коригирани - рецептата и линкът към клипа са точни. Надявам се да няма много подведени, защото все пак най-отдолу източникът бе посочен коректно! Източник
When I first saw Wendy posted her Turkish pita last week, right away I knew I wanted to bake it! In fact, I could so eat it right then! How...
- 270 мл воды. - 1 чайная ложка сахара (по желанию). - 1 чайная ложка соли с Горкой. - 10 г дрожжей. Для начинки: - Тертый сыр. - Помидоры. - Перец Чили. - Яйцо. Приготовление: Первый день: Муку и сол...
Georgian friends, can one of you just move in with me so we can eat #khachapuri together all day, every day? For my non-kebab country friends, this is basically the best bread dough ever filled with savory melted cheese and farm-raised eggs. It’s like a pizza boat that’s been kissed by angels. If you’re Georgian, please raise your hand. Or, if you’re in NYC and have a fave khachapuri restaurant, I’m open to suggestions.
Хочу угостить Вас летними хачапури! Они очень легкие, нежные и немного рассыпчатые, в отличии от дрожжевых. Форма как у хачапури по-аджарски, но без яйца сверху. В начинке сыр сулугуни, немного творога и много свежего укропа! Подавать можно вместо с салатом из зелени. Приятного аппетита, друзья!
Think pizza crossed with Middle-Eastern spices and you’ve got James Martin’s irresistible lamb flatbread recipe. Made with chilli and lots of fresh herbs it’s a taste-bomb of flavours. Looking for something else? Take a look at lots more of our flatbread recipes here.
Resep dalam Bhs Indonesia ada dibagian bawah Merhaba From Türkiye 👋 First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 You may already hear about "pide". It's one of Turkish fast food that no one can resist for the second portion. Here we have many kinds of "pide". There is one type of pide bread which especially served during the month of Ramadan calls "Ramazan pidesi". It's a simple flatbread sprinkled with sesame seeds. You can check my Ramazan pidesi that I made before: Here for kneading version. Check this link for No-Knead version Also authentic Ramazan pidesi with poolish method. But What I am going to share today it's not that kind of pide. Today I will share Pide with topping and it's shaped like a boat/ kayak. Pide is a flatbread with various topping and bakes traditionally in a stone oven.Pide and its varieties are widespread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. A proper pide should be baked in a brick or other stone oven. Toppings (or can be as filling) vary widely and include but are not limited to cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. Pide is also available for cheap on the street from a cart. Traditionally, these are baked in a wood or clay oven, but they also bake up beautifully in a regular oven for a homemade version. So today I am going to share my homemade version of pide flatbread topped with cheese. This pide bread I made is also typical of patisserie's style which has a soft texture. Different from the traditional bakery (fırın) style which has a chewy texture (just like Italian pizza). But if you are looking for that traditional version with a chewy bread texture you can check my previous recipe here, here, here, and here. Or just check "Turkish Food" category at the sidebar to find 100+ Turkish cuisines recipes that might inspire you. So Let's Jump to the recipe, shall we? Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) By: Çitra's Home Diary Make 8-10 pides Ingredients: 🧀 250 gr (1 cup) of warm milk 🧀 250 gr (1 cup) of warm water 🧀 125 gr (½ cup) of vegetable oil 🧀 30 gr (2Tbsp) of sugar 🧀 1 tbsp instant dry yeast 🧀 800 gr (4½ cup) of flour ➝ add gradually 🧀 2 tsp salt Topping: 🧀 White cheese, crumbled/ shredded 🧀 cheddar cheese, shredded 🧀 1 egg beat with 2 tbsp oil 🧀 sesame seed How to make: 1) In a big bowl mix together warm milk, warm water, vegetable oil, sugar dan dry yeast. Whisk together and let it sit for about 5-6minutes. 2) Add the flour and salt, start to knead until becomes a smooth and elastic dough. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures below). Then roll up long side edges to the middle side, seal both edges so the shape like a longboat with "crater" in the middle. Move it onto a baking tray lined with parchment paper. Do to all the dough. 4) Add the mixed cheese topping. Lightly cover with a kitchen towel and let them rest for about 30 minutes or until noticeably puffy. Meanwhile, preheat your oven at 190℃. 5) Brush the bread edges with egg wash and sprinkle with sesame seeds. Bake at preheated oven for about 16-19 minutes or until nicely golden brown. Note: Time and baking temperature only guidance, recognize your own oven condition to adjust. 6) Remove from the oven. Enjoy them better while it's warm. Note: leftover can be store in plastic sealed/ plastic wrap and keep in the refrigerator for up to 4-5 days. You can freeze them too. Just warm up in a lower temperature oven (about 125℃ ) just until warm before enjoy them. Or warm up 1 minute in the microwave in high heat. Enjoy. Afiyet olsun. Follow me on Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 🌷 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Ketemu lagi ya dengan postingan saya... . Semoga gak bosan dan makin tertarik untuk coba-coba resep-resep yang ada disini. Inshaallah sehat dan bahagia semuanya ya, Amin. Tetap sabar dan bersyukur dengan apa yang kita nikmati saat ini. Hari ini saya ingin berbagi salah satu makanan Turki yang sudah terkenal banget yaitu "pide". Apa sih "pide" itu? Pide itu semacam flatbread (roti pipih) khas Turki dan negara-negara Balkan lainnya bahkan juga ditemui di negara-negara Timur Tengah. Pide kalau di Turki ada banyak sekali macam dan variannya. Ada jenis pide yang khas dan banyak disajikan ketika bulan suci Ramadhan, namanya "Ramazan pidesi". Jenis pide ini plain tidak pakai topping atau filling macam-macam. Hanya taburan wijen diatasnya dan berbentuk unik. Untuk tahu bagaimana uniknya Ramazan Pidesi, bisa di cek dibeberapa postingan saya sebelumnya, disini, disini dan disini. Saya memang punya beberapa versi yang patut dicoba. Untuk postingan saya hari ini saya ingin berbagi resep pide yang bertopping dan berbentuk seperti perahu. Biasanya pide jenis ini mempunyai banyak sekali topping, mulai dari daging cincang, keju, telur, sosis, sucuk (sosis berbumbu khas Turki), Pastırma (daging olahan khas Turki), bayam dan lain-lain. Selain utuk topping di beberapa daerah di Turki variasi tadi disajikan sebagai isian, jadi semacam stuffed pide gitu. Pide tradisional mempunyai texture yang chewy- bukan "bready" yang mirip soft bread. Dan biasanya dipanggang dalam oven batu dengan kayu bakar. Walaupun demikian untuk versi rumahan bisa juga kok dipanggang dengan menggunakan oven rumahan. Pide yang bertekstur "chewy" atau liat umumnya dijual toko-toko bakery atau rumah makan dengan oven batu tadi. Ada juga pide jenis tekstur lembut dan biasanya banyak dijual di toko patisserie atau penjual roti. Naahh... saya ingin berbagi pide jenis patisserie ini. Tapi jika tertarik dan ingin bikin pide yang versi tradisional (bertekstur liat) bisa dilihat di postingan saya sebelumnya disini, disini, disini atau disini. Atau langsung klik dan search kategory "Turkish Food" di sidebar ya. Yuk... Langsung ke resepnya saja ya. Tapijika ingin bertanya sesuatu mengenai makanan Turki bisa kok tinggalkan di kolom komentar. Inshaallah saya balas secepatnya dan sependek pengetahuan saya. Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version) Oleh: Çitra's Home Diary Hasil jadi 8-10 pide Bahan-bahan: 🧀 250 gr (1 cup) susu cair hangat 🧀 250 gr (1 cup) air hangat kuku 🧀 125 gr (½ cup) minyak sayur 🧀 30 gr (2 sdm) gula 🧀 1 sdm ragi instant 🧀 800 gr (4½ cup) terigu serba guna ➝ Penambahan terakhir sedikit-sedikit aja 🧀 2 sdt garam halus Topping: 🧀 Keju putih, secukupnya, parut 🧀 cheddar cheese secukupnya, parut 🧀 1 telur kocok dengan 2 sdm minyak 🧀 wijen secukupnya Cara membuat: 1) Dalam mangkok besar, campurkan susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk dengan sendok atau whisk hingga rata. Diamkan kurleb 5-6 menit. 2) Lalu tambahkan terigu (sisakan ½ cup untuk ditambahkan pelan-pelan) dan garam. Uleni hingga halus dan elastis (tidak perlu sampai pakai tes "windopane" segala ya) 😊 . Tutup dengan plastik cling dan diamkan hingga mengembang dua kali lipat. Waktu fermentasi ini tergantung suhu ruangan masing-masing ya. 3) Tinju adonan dan taruh di meja kerja bertabur tepung tipis. Bagi adonan menjadi 8 atau 10 sesuai selera. Bentuk bola tiap bagiannya. Ambil satu bagian adonan dan gilas tipis bentuk oval panjang. (lihat poto dibawa untuk ilustrasinya). Lalu gulung dua bagian pinggirnya ke arah tengah, rekatkan ujung-ujungnya, jadi bentuknya menyerupai perahu. (lihat gambar dibawah). Lalu taruh di loyang beralas kertas baking. Lakukan hingga semua adonan habis. 4) Sementara itu panaskan oven suhu 190℃. Beri topping campuran keju diatas pide. Tutupi semuanya dengan serbet bersih dan diamkan sampai mengembang (kurleb 30 menit). 5) Setelah mengembang, olesi pinggiran pide dengan kocokan telur dan taburi dengan biji wijen. Panggang di oven yang sudah dipanaskan terlebih dahulu sampai permukaannya merah keemasan. Saya panggang kurang lebih 16-19 menit. Note: Waktu dan suhu memanggang sesuaikan dengan oven masing-masing ya. 6) Keluarkan dari oven dan sajikan selagi hangat. Note: Jika ada sisa, bisa ditaruh dalam plastik ziplock dan disimpan dalam lemari es kurleb 4-5 hari. Jika ingin menikmatinya lagi, tinggal dipanaskan dalam oven suhu rendah sampai hangat kembali dan langsung disajikan segera. Bisa juga dipanaskan dalam microwave. Afiyet olsun. Selamat menikmati. Semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 https://myhomediaryinturkey.blogspot.com/2021/02/peynirli-pide-pastane-usulu-turkish.html loading...
Traditional Turkish style flatbread pizza called pide is always a hit. It is easy to make it at home. The soft and thin crust with a little crispy edges come with a variety of toppings. You will find ground meat filling and cheese filling below. The optional egg topping is highly recommended. Super tasty!
A cheesy flatbread that is made for a group gathering, pide is the Turkish version of pita bread that is traditionally prepared during Ramadan. It can be enjoyed with any meal as a flavorful, fluffy, light side bread. You can rotate the varietal of Pepper Crush's Turkish pepper flakes and the type of cheese used in this recipe to keep life exciting.Recipe developed by Pepper Crush Founder Elif Dur Nogan.
Για τη ζύμη 30 γρ. νωπή μαγιά 150 ml χλιαρό γάλα 150 ml χλιαρό νερό + λίγο ακόμα (περίπου 50 ml), για το ζύμωμα 50 γρ...
Το Pide που θα αγαπήσεις! Το Ανατολίτικο πεϊνιρλί με τον νόστιμο κιμά με τα μπαχαρικά του, είναι φαγητό του δρόμου και σερβίρεται σε κομμάτια.Βασικό μπαχαρικό που χρησιμοποιούμε στον κιμά είναι το σουμάκ που θα βρούμε επίσης στο κεμπάπ και σε πολλά κρέατα της ανατολής. Δίνει τη μοναδική, ιδιαίτερη γεύση του και σε μεταφέρει στον τόπο προέλευσης του.Το pide μοιάζει σαν πίτσα με κιμά και φυσικά αποτελεί ένα φαγητό που αρέσει και στα παιδιά και στους μεγάλους.
Recipe for Peinirli (pronounced peeneerlee). This dish was brought by the Greeks who lived by the Black Sea and had to emigrate to Greece almost 100 years ago. It is a boat-shaped bread with a buttery-cheese filling, though meat can also be added. The name derives from the Turkish word peynirli, meaning 'with cheese'. The best-known places to eat this in Greece are probably in the suburb of Drosia, outside Athens and Panorama outside Thessaloniki. I remember enjoying it in Panorama (then called Arsakli) as a child, when the Peinirli was more than a snack, but a main dish in itself, and you could break off the bread and dip it in the runny cheese before putting it in your mouth. Wonderful! This recipe is for 8 peinirlis and if you wish to add ham and bacon, this is included as optional. Greek Kaseri cheese is best, but if you can't get this, then use a yellow cheese that melts easily. Ingredients For the dough 500g strong white flour 500g flour suitable for bread-making 50g fresh yeast 100g melted butter 200ml milk 1 egg 1 tbsp honey 1 tbsp salt For the filling ½ kg Kaseri cheese roughly grated 150g butter Optional - A few oregano leaves Optional – 1 slice ham and bacon for each peinirli Preparation Warm the milk to make it slightly tepid and put in a mixing bowl. Add the honey and dissolve it. Add the yeast and dissolve it. Mix the 2 types of flour together and then add 200g of this mixture to the milk and mix well. Cover the bowl with cling film and leave in a warm place for 30 minutes, to activate the yeast and rise. Put the remaining flour in a large bowl and add the salt and melted butter. Beat the egg in a little tepid water and add to the mixture. Add the flour and yeast mixture to this mixture and knead well, adding some tepid water to make a non-sticky pliable dough. Cover the bowl with cling film and leave in a warm place for approx. 1 hour until it has doubled in size. Divide the dough into 8 equal balls. Roll each ball out flat and give them an oval shape. Spread the grated cheese lengthwise in the centre of each one. You can sprinkle a few leaves of oregano on top if you wish. (If you are using ham and bacon, put the slice of ham at the bottom, the cheese on top of it and the slice of bacon on top of that) Looking at the dough with the oval-shape horizontal in front of you, take the top left and bottom right corners and fold them in a little bit toward the centre. Then take the top right and bottom left corners and do the same. Pinch the two ends of the oval together so that you get the boat-like shape (see photo). Cut the 150g butter into 8 equal pieces and place in the centre of each. Sprinkle a shallow oven dish with some flour, place the 8 peinirli on it and leave in a warm place for 30 minutes. Then put them in a pre heated oven at 250 degrees Celsius for 20-30 minutes, until they are golden brown. Serve warm. If you've tried this recipe please rate it! Eat and Enjoy!
Turkse pide - Een pide is een pizza met Turkse flair. Zonder tomatensaus maar met heerlijke mediterrane smaken en kruiden. #musttry
Πεϊνιρλί ζεστά ζεστά για πρωινό,αλλά και για όλες τις ώρες !!! Για τη ζύμη 700 γραμ αλεύρι ένα φλυτζάνι τσαγιού γαλα χλιαρό ενα φλυ...
Strangely not created by Eric Clapton while he was jonesing for George Harrison's kebabs, Leyla's a new joint in a cozy Old City sleeve serving traditional dishes like "ground meat" lahmacun, pides of mozz and Turkish sausage (think Turkish pizza), plus an absolute slew of kebabs ranging from the ground lamb Adana to the diced beef Sac Kavurma.
Πεϊνιρλί με σπανάκι και αυγό από τον Άκη Πετρετζίκη. Φτιάξτε εύκολα μόνοι σας για ορεκτικό ένα νόστιμο πεϊνιρλί με σπιτική ζύμη και γέμιση με σπανάκι και αυγό!
Υπέροχα πεντανόστιμα πεϊνιρλάκια, μικρούλια και χαριτωμένα!
Step-by-step method for making Turkish pizza yourself.
This ajarski khachapuri recipe is Chef John's version of boat-shaped, leavened Georgian bread filled with 3 cheeses, butter, and warm, runny egg yolk.