I love travelling. Indeed, who doesn’t?
Definitely, I am always pumped to see the architecture, nature, and people of my destination. Besides, that’s about authentic food since it reflects history as well.
Indeed, that’s not necessarily should be authentic food. It could be associated with a particular country or season too. For example, Andrew and I were celebrating New Year 2009 in Stockholm. We hadn’t been in the European cities around Christmas before, and we were fascinated with that ambience. Since that this time means Christmas markets, hot apple cider and chestnuts. When we moved to Canada, I was happy to find out there’s a Christmas market here in Toronto. I don’t know why, but it reminds me that beautiful time in Sweden.
When we come back home in January, I baked some Scandinavian style cookies. Well, most of the cookies representing different countries are quite similar. But in my book, every country deserves to have its own gingerbread or Christmas cookie recipe, right?
I really love the trip to Bulgaria with my sister and nephew which happened 11 years ago. Besides those beautiful warm days, mellow fruit, and interesting trips, we tried some lovely food. I don’t remember in details, but we obviously had flat bread with loads of melted cheese (kind of cheese boats). Again, you can find the similar recipes in many places, but there’s always something unique in each of them. At least, the name:) Plus, we tried few times one wonderful dish name of which I cannot remember. I don’t remember the concept or at least some of the ingredients either. I assume that dish included rice, chicken, pickled cucumbers (doesn’t sound weird yet?), and a blend of fragrant spices.
Before leaving, I bought a mixture of salt and spices which was called the salt of the Balkan or so. It smelled like that significant ingredient. Needless to say, for a year I would be using those spices trying to replicate the Bulgarian dish. It never turned out right, but the flavors were impeccable!
There’s another story. In 2011, Andrew and I were spending a week in Turkey. Even though there were some good restaurants around the hotel, we still loved to escape once in a while and try the food the locals eat.
That time I tried my first pide! As I clearly remember, Andrey had a meat pide while I grabbed a cheese one. That was scrumptious! I mean, how cannot be flat bread with different toppings good?
Do you know what happened once we got home?
Exactly! I made some cheese pide. They weren’t as good as in Turkey, but they still helped to extend that feeling of the recent trip.
4 years past, for long years. I don’t know what happened to me, but this summer, all of a sudden, I decided I’d love to make them again.
Cheese Pide is something you shouldn’t miss, especially if you’re a cheese or pizza lover! There’s no point to describe how good is that! I would help you, anyway: imagine mozzarella and feta blended together on a delicious crust.
And there’s a spoiler alert, guys. I might have (or might have not) made a meet pide as well. Thus, you may (or may not) see it soon on Havoc In The Kitchen. Just saying.
What about you, folks? What kind of food have you discovered during your trips and brought to your kitchen? Have you ever tried a pide? Do you know what I should adjust in this recipe to make it more authentic?
Who doesn't love a gooey flat bread? This Cheese Pide - Turkish-style pizza is loaded with delicious mozzarella and feta. You won't resist these guys!
- 3 cups all-purpose flour + more for dusting
- 1 cup lukewarm water
- 1 tablespoon instant yeast
- 2 tablespoons olive oil + for brushing
- 2/3 tablespoon salt
- 1 teaspoon sugar
- 2 cups of mozzarella, finely shredded or torn
- 1 cup feta
- 1 egg
- Dissolve the yeast, salt, and sugar in water. Let stand for 5 minutes. Add the oil.
- Gradually incorporate the sifted flour. Mix with a spatula then knead, dusting with additional flour as needed, about 10 minutes until you have the elastic dough. Form into a ball, cover, and let rise for about an hour.
- Preheat oven to 180 degrees C (360 degrees F).
- Combine the mozzarella, feta, and egg in a bowl.
- Divide the dough into 6-7 equal balls. Take one part and roll it out giving an oval shape.
- Place some filling leaving gaps around the edges. Stick the edges of a pide - it will have a boat shape. Repeat with the remaining dough.
- Place the pides on a baking sheet covered with parchment and lightly dusted with flour. Bake for about 15-18 minutes or until the crust is golden and the filling is bubbly.
havocinthekitchen.com Keep in mind that the dough is enough for 6-7 pides while the filling is enough for 3-4 so you can either adjust the ingredients or make the second filling.