Pidé with Shrimp, Garlic and Roasted Tomatoes by @lesgourmandisesdeloubna

50 min

5 servings

🌾

450 g

Flour

🍞

1 tbsp

Dry baker's yeast

💧

200 ml

Warm water

🫒

1 tbsp

Olive oil

🧂

1 tbsp

Salt

🥣

1 tbsp

Plain yogurt

🦐

Shrimp

🍅

Cherry tomatoes

🧄

4 cloves

Garlic

🌶️

1

Green chili pepper

⚫

Pepper

🧀

Mozzarella

🥛

200 g

Thick sour cream

🥛

1 tbsp

Garlic cream

🥛

Milk

🌿

Basil leaves

  1. Dissolve
    • Dry baker's yeast
    • Warm water

    Dissolve the yeast in the warm water and let it rest for 5 minutes.

  2. Mix
    • Flour
    • Salt
    • Olive oil

    Mix the flour, salt, olive oil, yogurt and activated yeast together.

  3. Knead
    • Flour

    Knead by hand with damp hands for a small batch, or use a stand mixer, until you get a soft dough that does not stick to your fingers.

  4. Rise

    Cover the dough and let it rise for 2 hours.

  5. Season
    • Shrimp
    • Salt
    • Olive oil

    Season the shrimp with salt, pepper, garlic, olive oil and green chili pepper, and season the cherry tomatoes with salt, pepper and olive oil, mixing well so they do not burn.

  6. Bake
    • Shrimp
    • Cherry tomatoes

    Bake the shrimp and tomatoes in the oven at 200 degrees.

  7. Mix
    • Thick sour cream
    • Garlic
    • Warm water

    Mix the thick sour cream with garlic cooked in water to prepare the garlic cream base.

  8. Divide
    • Flour

    Punch down the dough and divide it into 5 parts.

  9. Roll
    • Flour

    Roll out each piece of dough lengthwise and stretch it by hand to shape the pidé.

  10. Fill
    • Garlic cream
    • Grated mozzarella

    Fill with the garlic cream and grated mozzarella.

  11. Fold

    Pinch the ends and fold over the edges.

  12. Brush
    • Milk

    Brush the edges with milk so they brown well in a home oven.

  13. Bake

    Bake at 220°C in a well preheated oven for 15 to 20 minutes, until the dough is golden.

  14. Step
    • Shrimp
    • Cherry tomatoes
    • Basil leaves

    As soon as it comes out of the oven, top with the roasted shrimp, roasted tomatoes and basil leaves.

Pidé with Shrimp, Garlic and Roasted Tomatoes by @lesgourmandisesdeloubna

50 min

5 servings

🌾

450 g

Flour

🍞

1 tbsp

Dry baker's yeast

💧

200 ml

Warm water

🫒

1 tbsp

Olive oil

🧂

1 tbsp

Salt

🥣

1 tbsp

Plain yogurt

🦐

Shrimp

🍅

Cherry tomatoes

🧄

4 cloves

Garlic

🌶️

1

Green chili pepper

⚫

Pepper

🧀

Mozzarella

🥛

200 g

Thick sour cream

🥛

1 tbsp

Garlic cream

🥛

Milk

🌿

Basil leaves

Preparation Steps

  1. Step 1/14

    Dissolve the yeast in the warm water and let it rest for 5 minutes.

    🍞Dry baker's yeast
    💧Warm water

  2. Step 2/14

    Mix the flour, salt, olive oil, yogurt and activated yeast together.

    🌾Flour
    🧂Salt
    🫒Olive oil
    🥣Plain yogurt
    🍞Dry baker's yeast
    💧Warm water
    🥣Mixing bowl

  3. Step 3/14

    Knead by hand with damp hands for a small batch, or use a stand mixer, until you get a soft dough that does not stick to your fingers.

    🌾Flour
    🥣Mixing bowl

  4. Step 4/14

    Cover the dough and let it rise for 2 hours.

    🥣Mixing bowl

  5. Step 5/14

    Season the shrimp with salt, pepper, garlic, olive oil and green chili pepper, and season the cherry tomatoes with salt, pepper and olive oil, mixing well so they do not burn.

    🦐Shrimp
    🧂Salt
    ⚫Pepper
    🧄Garlic
    🫒Olive oil
    🌶️Green chili pepper
    🍅Cherry tomatoes
    🥣Mixing bowl

  6. Step 6/14

    Bake the shrimp and tomatoes in the oven at 200 degrees.

    🦐Shrimp
    🍅Cherry tomatoes
    🍳Baking sheet

  7. Step 7/14

    Mix the thick sour cream with garlic cooked in water to prepare the garlic cream base.

    🥛Thick sour cream
    🥛Garlic cream
    🧄Garlic
    🥣Mixing bowl

  8. Step 8/14

    Punch down the dough and divide it into 5 parts.

    🌾Flour

  9. Step 9/14

    Roll out each piece of dough lengthwise and stretch it by hand to shape the pidé.

    🌾Flour
    🥖Rolling pin

  10. Step 10/14

    Fill with the garlic cream and grated mozzarella.

    🥛Garlic cream
    🧀Grated mozzarella

  11. Step 11/14

    Pinch the ends and fold over the edges.

  12. Step 12/14

    Brush the edges with milk so they brown well in a home oven.

    🥛Milk
    🖌️Brush

  13. Step 13/14

    Bake at 220°C in a well preheated oven for 15 to 20 minutes, until the dough is golden.

    🍳Baking sheet

  14. Step 14/14

    As soon as it comes out of the oven, top with the roasted shrimp, roasted tomatoes and basil leaves.

    🦐Shrimp
    🍅Cherry tomatoes
    🌿Basil leaves

Composition

Ingredients

Types

Grains, Leavening Agent, Liquid, Oil, Spices, Dairy, Seafood, Vegetables, Herbs

Ingredients

Flour, Dry baker's yeast, Warm water, Olive oil, Salt, Plain yogurt, Shrimp, Cherry tomatoes, Garlic, Green chili pepper, Pepper, Mozzarella, Thick sour cream, Garlic cream, Milk, Basil leaves

Notes

Flour (plus 1 to 2 tbsp more if the dough is sticky), Warm water (total amount, including what is used to activate the yeast), Olive oil (for the dough, for seasoning the shrimp and tomatoes, no amount given), Salt (for the dough, for seasoning the shrimp and tomatoes, to taste), Shrimp (peeled, no amount given), Cherry tomatoes (no amount given), Garlic (chopped, for the topping), Green chili pepper (minced, optional), Pepper (for seasoning the shrimp and tomatoes, to taste), Mozzarella (for the filling, no amount given, grated), Thick sour cream (creme fraiche epaisse), Milk (for brushing the dough edges, no amount given), Basil leaves (added at the end, no amount given)

Allergens

Gluten, Milk, Crustaceans

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 48g, Fat: 17g, Fiber: 2.5g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Sodium: 780mg, Selenium: 25µg

Vitamins

Vitamin B12: 0.8µg, Vitamin C: 8mg, Vitamin A: 150µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Brush, Rolling pin, Baking sheet

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Ramadan, Iftar

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Chewy, Gooey, Crispy Edges, Soft

Flavors

Garlicky, Savory, Cheesy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (in an airtight container,reheat in the oven before serving), unbaked dough : 24 hours (covered, in the fridge), freezer : 1 month (freeze the baked pidé without the shrimp and tomato topping,wrap tightly)