Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta
Item 1 of 1
- medium
- 6
- 60 minutes
This chicken köfte pide recipe from Selin Kiazim is a sight to behold, with layers of flavour built from a delicious chicken mixture forming the base of this Turkish pizza, drizzled with chilli yoghurt and smoked salsa with feta and walnuts crumbled liberally over the top to serve. This recipe is taken from Oklava by Selin Kiazim, published by Mitchell Beazley. Photography by Chris Terry.
First published in 2017
Here is one of those recipes that just came to me, this time during a conversation with my sous chef, Nick. He was telling me that he missed cooking the lamb köfte we’d once had on the menu, while I was thinking that I wanted to put a new meat pide on. The result was that I combined them.
Ingredients
Metric
Imperial
Pide dough
- 625g of strong white bread flour
- 12g of fresh yeast, or 1 x 7g sachet fast action dried yeast
- 1 tbsp of extra virgin olive oil
- 1 tsp fine sea salt
- 1 tsp caster sugar
- 350ml of warm water
Chicken köfte
- 500g of chicken mince
- 1 red pepper, finely diced
- 1 onion, finely diced
- 3 garlic cloves, finely grated
- 100g of sweet pepper paste, (tatli biber salçasi)
- 1 bunch of parsley, finely chopped
- fine salt
Smoked salsa
- 6 banana shallots, skin on, halved lengthways
- 250g of baby plum tomatoes
- 10 Charleston peppers, (long green Turkish peppers, use ordinary peppers if you can't find them)
- 2 tbsp of pomegranate molasses
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 100ml of extra virgin olive oil
- flaky sea salt
Fried dried chilli yoghurt
- 1 tsp sunflower oil
- 1 tbsp of extra virgin olive oil
- 1 dried red chilli, (hot)
- 250ml of Greek yoghurt
- 1/4 lemon, juiced
- fine salt
To serve
- 2 tbsp of unsalted butter, melted
- 120g of walnuts, lightly roasted and crushed
- 120g of feta
- 1 handful of mint, finely shredded
- 1 bunch of flat-leaf parsley, finely shredded
SAVE RECIPE
Method
1
Start by making the pide dough. If using fresh yeast, dissolve it in a little water. Place the flour, yeast, olive oil, salt and sugar in a large bowl or stand mixer. Mix well, then slowly begin to add the water, mixing with one hand. Do not add all the water at once as you might not need it all. Add just enough to form a dough that doesn't stick to your hands too much
2
Tip the dough onto a clean, lightly floured surface. Kneed for 5 minutes, or until a smooth dough forms. Shape it into a ball, put it in a clean bowl and cover with a clean, damp tea towel. Leave it somewhere warm for 40–60 minutes until doubled in size
3
Once the dough has risen, punch it back in the bowl, then tip onto a lightly floured surface. Roll the dough into a long sausage, then divide it into 6 equal pieces. Roll each piece into a ball, put them on a lightly floured surface and cover with a damp tea towel until ready to use
4
Preheat the oven to 240°C/gas mark 9. Place a pizza stone or a large flat baking tray in the oven
5
Mix together all the ingredients for the chicken köfte. Season with salt, then fry
a little and taste it: adjust the seasoning as necessary and divide the mixture into 6 equal portions
6
To make the smoked salsa, you’ll need a hot barbecue or a very hot ridged
griddle pan. Working in batches, cook the shallots, tomatoes and peppers until
their skins are blackened. Allow them to become cool enough to handle, then peel
off the shallot and pepper skins and dice the flesh
7
Peel and crush the tomatoes
with the back of a fork and combine them in a bowl with the shallots and peppers
and the remaining ingredients for the salsa. Season with salt
8
To make the pides (it's easiest to make them one at a time), roll out a ball of
dough on a floured surface into a large oval shape about 40 x 15cm. Spread one portion of the chicken köfte mixture down the centre, leaving a border
of 3cm around the edge
9
Season with a little flaky salt. Fold in the sides and pinch the ends together really well so that the pide doesn’t unravel during baking
10
Slide your pide onto a very flat baking sheet, then place it on the preheated
baking tray or pizza stone. Bake for 10–12 minutes, or until golden brown and crisp
on the outside
11
Remove and brush the sides of the pide with the melted butter, then top with some smoked salsa, chilli yogurt, walnuts, feta, mint and parsley. Make 5 more in the same way. If you want to serve the pides all together, set them aside after baking, then reheat and garnish as described
First published in 2017
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024