The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27081/sujuk-pide

LifestyleFOOD.com.au

Something different than your usual pide recipe. 

Ingredients

  • Filling

  • 5 red capsicum

  • 2 red onions

  • 4 garlic cloves

  • 3 tsp smoked paprika

  • 2 tsp ground coriander powder

  • 1 tsp whole cumin seeds

  • 2 tsp sumac

  • 2 tsp pink salt

  • 1 mild sujuk sausage

  • 3 long red chillies, deseeded

  • Dough

  • 675g bread flour

  • 3 tbsp caster sugar

  • 3 tsp salt

  • 7g instant yeast

  • 440ml warm water

  • 1 1/2 tbsp extra virgin olive oil

  • Toppings post bake

  • 1/2 cup Persian fetta

  • 400g can chickpeas

  • 1 fresh pomegranate

  • 1 tsp sweet paprika

  • 1/4 tsp ground cinnamon

  • 1/2 tsp ground coriander

  • 1 tsp sea salt flakes

  • 1 bunch mint

  • 1 lemon

Method

  • 1.

    For the dough, in a jug mix together the warm water, sugar and yeast. Wait till it’s frothy before using.

  • 2.

    In a bowl of a stand mixer sift together the salt and flour. Add the olive oil. Mix with a dough hook and add the yeasty water. Knead for 10 minutes in the bowl and then finish off by hand. Prove in a greased glass bowl for 30 minutes.

  • 3.

    For the filling, slice capsicum lengthways into 1/2cm-thick strips. Slice sausage into 2.5cm-length and 1/2 cm strips. Slice onions. Chop the garlic and chilli finely. In a large saucepan sweat the onions and then add garlic.

  • 4.

    Add capsicum and cook until soft. Add the sausage and sauté until it’s mostly cooked, about 4 mins. Cool the filling.

  • 5.

    For the crispy chickpeas, drain a can of chickpeas into a bowl. Add 1 tbs of olive oil and paprika, cinnamon, coriander powder and salt. Bake in the oven for 20 minutes or until crispy. Swirly them regularly. Once crispy, cool until needed.

  • 6.

    To assemble the pides, place a pizza stone in a cold oven and preheat to 240C.

  • 7.

    Split the dough into 12 balls. Working with two balls at a time, roll the balls out into a 20cm oval with fat sides in the middle.

  • 8.

    Once you move the dough to the pizza paddle (which is dusted with semolina) it will stretch to 25-30cm. Put the filling lengthways in the middle of the pide and then fold up the middle slides. Pinch the ends together to make a boat shape.

  • 9.

    Dust the pizza stone with semolina and slide the pide on. Cook for 10-12 minutes. Continue making and baking the others. Top the pide Persian fetta, mint, crispy chickpeas and pomegranate. 

  • 10.

    Serve on a board with lemon wedges.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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