Vegetarian Turkish Pide Recipes

Steps:

• Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 oz.) water. Make a well in the flour and mix in the yeast. Knead for 5 minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into 4 equal parts, roll into balls and rest, covered, for a further 15 minutes.
• Crumble the cheese into a bowl. Finely chop the spring onions (scallions), parsley, and dill and add to the bowl with all of the other filling ingredients. Season with ¼ teaspoon black pepper and ½ teaspoon salt and gently combine by hand. Divide the filling into 4 equal parts.
• Preheat oven to 475°F. Flour your hands and flatten the dough. Stretch each disc into a 4 by 10-inch rectangle. Spread the filling equally among the rectangles. Fold ¾ inch of dough in all around and join the corners of the short sides together.
• Put the flatbreads on a baking sheet. Bake in the oven for 9-10 minutes, making sure they are evenly baked. Remove from the oven, brush with melted butter, cut into 1½-inch strips and serve.

Steps:

• Combine the TVP and hot water, cover and set aside.
• Heat the oil in a non-stick frypan.
• Saute the onion until golden.
• Add the cumin, cinnamon, currants, pinenuts, TVP and extra water.
• Cook for 2 minutes.
• Spread the pide with tomato paste and top with the shredded spinach, TVP and feta.
• Bake for 15 minutes or until crisp and golden.
• Slice.

Steps:

• Combine TVP with hot water and set aside.
• Heat oil in non stick pan and sauté onion.
• Add the cumin, cinnamon, pine nuts, TVP and extra water. Cook for 2 minutes.
• Spread pide with tomato paste and top with TVP mix, spinach and feta. Bake for 15 minutes or until crisp.