For the pide dough
625g (1lb 6oz) strong white bread flour (we use a Turkish flour called Bodrum), plus extra for dusting
12g (1/3oz) fresh yeast or 1 x 7g sachet fast-action dried yeast
1 tablespoon extra-virgin olive oil
1 teaspoon fine salt
1 teaspoon caster sugar
340–360ml (11–13fl oz) lukewarm water
flour, for dusting
2 tablespoons unsalted butter, melted
For the Fried Dried Chilli Yogurt
1 tablespoon sunflower oil
2 tablespoons extra-virgin
2 hot dried red chillies
500ml (18fl oz) Turkish or Greek yogurt
freshly squeezed juice of ½ lemon
For the chicken kofte
500g (1lb 2oz) minced chicken
1 red pepper, finely diced
1 onion, finely diced
3 garlic cloves, finely grated
100g (3½oz) sweet pepper
paste (tatli biber salçasi)
small bunch of flat leaf
parsley, finely chopped
For the salsa
6 banana shallots, skin on, halved lengthways
250g (9oz) baby plum tomatoes
10 long green Turkish peppers (Charleston peppers; use ordinary peppers if you can’t find them)
2 tablespoons pomegranate molasses
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
100ml (3½fl oz) extra-virgin
flaky sea salt
120g (4¼oz) walnuts, lightly toasted and crushed
120g (4¼oz) feta
small handful mint, finely shredded
small handful flat leaf parsley, finely shredded
1. 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.
2. 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 handstoo much.
3. Tip it onto a clean, lightly floured surface. Knead 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.
4. Leave it somewhere warm for 45–60 minutes until doubled in size. 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 you’re ready to use them.
1. Preheat the oven to 240°C (475°F), Gas Mark 9. Put a pizza stone or a large flatbaking tray in the oven.
2. 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.
3. 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.
4. 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.
5. Fried dried chilli yoghurt – Heat the sunflower oil in a small frying pan over a high heat. Add the chillies and cook until they change colour, turn a little darker and become crisp. Allow to cool, then roughly chop them.
6. Once cooled, place in a bowl, whisk in the remaining ingredients and season with salt.
7. To make the pides (I suggest making them one at a time), roll out a ball of dough on a floured surface into a large oval shape about 40 x 15cm (16 x 6in).
8. Spread one portion of the chicken köfte mixture down the centre, leaving a border of 3cm (1¼in) around the edge. Season with a little flaky salt.
9. 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.
12. 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.
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