Turkish Pide

Stir the sugar into the warm milk and mix in the yeast. Leave to froth for 10 mins. Make a well in the centre of the flour, add yeast mix, egg yolks, salt and melted margarine. Knead into a soft dough. Place in a dish with enough room for it to rise and cover. Leave in a warm place for about 30 mins or until well risen.

Divide dough into two and on a floured board knead slightly before forming into oval shapes about 3 mm. (⅛") thick, narrowing at the ends. Spread filling down the centre. Fold the sides inwards about 2 cm. (¾") so that the filling can be seen.

Leave in a warm place to rise again, brush with egg yolk and place on a greased baking sheet.

Bake in moderate oven until golden brown.

When cooked, brush lightly with melted butter and stack on a plate covering with a tea towel. (This is to soften the bread. If you want a crusty effect, serve straight from the oven).

Serve with a salad and the Turkish drink Ayran (½ and ½ of yoghurt and water and a sprinkling of salt, mixed with a whisk).

There are a variety of fillings:

1. Feta cheese, mixed with egg white, chopped parsley

and seasoning. Sprinkle with paprika.

2. Hard cheese (Cheddar/Red Leicester). Cut into thin slices,

place on pide, pour over beaten egg and season with salt

and pepper.

3. Fry finely chopped onions in a little butter, add cooked, minced

lamb, seasoning, parsley and flaked chillies (if you like it hot).

4. As no. 3, but using tiny cubes of your choice of lamb, beef,

or chicken.

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