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Post by ktm on Jun 24, 2013 19:22:54 GMT
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Post by cannyfradock on Jun 24, 2013 19:36:14 GMT
Hello KTM......welcome to the forum.
Interesting recipe!!.......I'm a self confessed carnivore so might try this as per the recipe.....but we have many vegetarians on board so any vegetarian recipes are more than welcome.
As for Turkish recipes....I've tried to make Turkish flatbread (pide) many times but have failed miserably......if at first you don't succeed..
Terry
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Post by rivergirl on Jun 25, 2013 7:10:47 GMT
Loving the recipe !! Pomegranate molasses is a must here as I dollop it into my BBQ sauces etc.
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Post by lemonsouffle on Jun 26, 2013 14:45:09 GMT
Sounds delicious, I shall try it soon.
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Post by Gaelceltic on Jul 3, 2013 9:28:40 GMT
Another link, as I was not able to access recipe with the above link www.ottolenghi.co.uk/recipes/meat/lahmacun-turkish-pizza-with-spicy-minced-beef-and-salad-topping-shopI have a couple of the Ottolenghi cookbooks, they are excellent. This recipe is a favourite here (I live in North Cyprus), although I haven't tried the local stuff, being a vegetarian. The base is very thin, and the lahmacun (pronounced lamajun) is rolled up and eaten like a wrap. Pomegranate syrup is wonderful stuff, as is pomegranate vinegar....wonderful on chips. My Mum took some of both back home to Scotland with her, as it's so cheap here. If you can't find the syrup, make your own with pomegranate juice and sugar simmered together for a little while. Terry, what kind of pide are you trying to make? They call all sorts of stuff "pide" here, including pitta breads. There is a very, very thin bread which is like a massive wrap/tortilla, which is what the locals use for lahmacun. There is also another pide which is often eaten as a snack and is what I call boat shaped.It's like a pizza base dough, brushed with beaten egg and topped with cheese, hellim (halloumi), salami and various other toppings....it is delicious, and I make it quite often. My favourite is with taze kasar (a stringy cheese when melted, so mozzarella would be a good substitute), hellim and garlic mushrooms. Seriously good done in the WFO. Found a video on you tube for the latter, www.youtube.com/watch?v=CjSip2rTzxQ |
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Post by kstronach on Jul 3, 2013 11:28:06 GMT
Hi . . Do you have a recipie for the 'balloon' bread they sethisrve in turkey before your meal? Its usually complementry and served with garlic butter it comes to the table puffed up like a ballon hence my name for it, although I think it may be called lavash? Has anybody else come across this bread? or even better already made some?
Keith
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Post by Gaelceltic on Jul 3, 2013 17:01:18 GMT
My favourite Turkish cookbook is out on loan at the moment, but will check when I get it back. The only other one I have doesn't have the recipe in. There is a recipe here that you might want to try though. cookingheroes123.blogspot.com/2009/08/turkish-lavash.htmlI'm afraid that I have never made it. I get spoiled here, the local bread is so cheap and tasty, it's hardly worth the bother making it yourself. I also get given bread by some of my local friends. Wonderful. |
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Post by kstronach on Jul 3, 2013 17:20:24 GMT
ah thanks, that looks just the ticket  |
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Post by cannyfradock on Jul 3, 2013 17:40:02 GMT
Gaelceltic
I mention "Pide" loosely. What I would love to replicate is the bread.... (I think it's a type of Turkish Pide")...that is served with a Doenner kebab in Germany. I worked in many regions in Germany......Bavaria/Allgau, Dresdon, Berlin and Hanover but the Turkish Kebab houses or Imbis's were always spot on.....and the flatbread used in a Doenner was always good.......A far cry from the dismal pita bread used here in the UK.......
Terry
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Post by Gaelceltic on Jul 3, 2013 18:27:26 GMT
Terry I know exactly what you mean about the garbage that they call pitta bread in the UK. Stuff here is wonderful, as are all the flatbreads. They are so cheap for me to buy, it really is not worth making them, although I do make some bread such as granary and oatmeal here, as you couldn't get it here, but things are improving and have noticed other tasty UK type loaves made here now.
As mentioned earlier, my favourite Turkish cookbook is out on loan just now, and it has flatbread recipes in. When I get it back will post some for you, or ask some of my friends here their secret. My friend Gulistan makes wonderful flatbreads which are so thin, they are to die for. They must be about a metre in diameter! They are exactly right for using with kebabs although they taste just as good as they are with some salad and yoghourt.
Anne Marie
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Post by kstronach on Nov 24, 2013 16:05:15 GMT
a quick video of me making the lavash from the recipe you found. i omit the sugar though as i find it browns too quick with it in. its become a regular at the pizza parties i almost always make a few to start things off and served with some garlic butter dips and oils! www.youtube.com/watch?v=ii8-7qXCOyEits also great when cooled as well, like a giant pitta bread but much better keith |
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adm
WFO Team Player
Posts: 164
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Post by adm on Nov 24, 2013 17:19:41 GMT
Terry, I have had excellent results in the past using a pitta bread recipe from the "Fabulous Baker Brothers" here: hobbshousebakery.co.uk/archive-news/the_fabulous_baker_brothers_pitta_bread/It's dead simple, easy and quick and the results are great. Use whatever bread flour you have on hand. I have cooked these in my electric pizza oven and on a charcoal grill and results are very good - they puff up like balloons within a minute or two and are light and fluffy on the inside. Completely different from the regular pitta bread you get here. Should be perfect in a hot WFO. A few of these with some home made humus, olives assorted mezzo and you can almost believe you are in the Med! |
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Post by mattyb on Nov 24, 2013 19:50:16 GMT
a quick video of me making the lavash from the recipe you found. i omit the sugar though as i find it browns too quick with it in. its become a regular at the pizza parties i almost always make a few to start things off and served with some garlic butter dips and oils! www.youtube.com/watch?v=ii8-7qXCOyEits also great when cooled as well, like a giant pitta bread but much better keith Great video Keith, what type of flour did you use? From the recipe it says 3 and 1/2 c AP flour? Is this Caputo / 00 / Pizza flour? Something really quick and easy to impress friends & family ! ;D Cheers Matt |
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Post by kstronach on Nov 24, 2013 20:25:29 GMT
Hi Matt,
AP flour or all purpose flour is basically what the Americans call plain flour. But yes I use caputo to make these but if you don't have it normal plain flour will work too. As I said for a wfo I omit the sugar to stop them browning as quick and also caputo absorbs more water so you'll probably need a touch more flour, as the recipie says firm but kneadable, and don't let them over proof. As you say really simple that everyone loves watching and they taste great!
Keith
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Post by mattyb on Nov 24, 2013 20:30:40 GMT
Fantastic, will try them next week. Cheers Keith
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