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Speed Meeting is a fun and interactive way for students to get to know each other better in a short amount of time. During this activity, students will be paired up for a brief, timed conversation (5 minutes) where they share quick introductions, and discover common interests or ideas..

Once the time is up, each student will introduce the best way they know, their pair

The group with 3 people Maria João, will introduce Büşra, Büşra, will introduce Rafael, and Rafael will introduce Maria João.

Groups:

Ana Teixeira ↔ Azra Aydin
Leonor Santos ↔ Ceylin Şendinç
Marcos Soares ↔ Aleyna Yarici
Maria Nunes ↔ Yiğit Bilmiş
Maria João Ramalho ↔ Büşra Yıldız  ↔  Rafael Ferreira
Mariana Moreira ↔ Güniz Ersöz
Matilde Bessa ↔ Feyza Onay
Matilde Silva ↔ Tanemm Yalçin

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CIIMAR

Workshops:

"How does ocean acidification happen?"

"Microplastics: what do our mussels eat?"

Guided visit

Palácio de Cristal

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Groups will present the work assigned on Monday

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Let's share our cultures!

Commemoration of the "International Food Day"

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Let's share our cultures!

Commemoration of the "International Food Day"

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The Turkish team cooked a wonderful meal for the group.

Sharing culture is amazing!

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CIIMAR is an institution of the University of Porto research ecosystem, leader in Marine and Environmental research and advanced training, focused in creating innovative ideas for the sustainability of the Ocean and finding solutions for the future needs of our society. Promoting the understanding and knowledge on physical, chemical and biological dynamics of these environments and the impact of natural and human disturbances.

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CIIMAR - Interdisciplinary Centre of Marine and Environmental Research - Working in the frontier of ocean knowledge and innovation

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CIIMAR, is a leading research and advanced training institution of the University of Porto, focused in creating innovative ideas for the sustainability of the Ocean and finding solutions for the future needs of our society. Promoting the understanding and knowledge on physical, chemical and biological dynamics of these environments and the impact of natural and human disturbances.

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Utilizamos cookies para garantir a melhor experiência no nosso site. Se você continuar a usar esta página, assumimos que está feliz por usá-la. compreendo

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Workshop about Climate change through Art and Design, conducted by "Casa da Imagem"

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Mapping the places where the recordings were made

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Mapping the places where the recordings were made

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Using "IMPROVISA" to complete the project

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Using "IMPROVISA" to complete the project

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Group division and distribution of tasks to complete during the week

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Group division and distribution of tasks to complete during the week

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Let's meet  Maria João, Büşra and Rafael

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Let's meet  Maria João, Büşra and Rafael

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Jardins do Palácio de Cristal | Ambiente

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Instalados no centro do Porto, estes jardins foram projetados pelo berlinense Emil David (1839-1873), no âmbito da construção do próprio edifício do Palácio de Cristal. Atualmente conservam-se ainda do projeto original, o Jardim Emil David na entrada principal, as Avenidas das Tílias e dos Plátanos, o bosque e a conceção das varandas sobre o Douro.

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14th to 18th October, Training and Teaching Activities week (LTT)
CRISTELO, PORTUGAL ---- EVALUATION FORM

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Turkish Pide Recipe | Cheese Pide Recipe | Fuego

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Turkish pide, or Turkish pizza, is a very versatile flat bread that works well when baking in a wood-fired oven. Try our cheese pide recipe today.

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You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! This simple one-pan dish comes together in 20 minutes or less, and makes the perfect breakfast, lunch, or dinner. Just add your favorite crusty bread to serve along!

If you're into savory, perfectly scrambled eggs for breakfast (and yes, eggs for dinner!), you'll want to try this delicious and extra hearty variation from Turkey known as Menemen.

I was first introduced to this delicious dish while on a trip to Istanbul back in 2006, and have since been making variations of it. I can't believe it has taken me this long to share it!

What is menemen?

This hearty egg scramble gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir.

Menemen is basically scrambled eggs with tomatoes, peppers and, sometimes, onions. The seasoning is quite simple and often includes a dash of dried herbs (I used oregano) and a touch of heat from some chili flakes. I used a combination of Aleppo-style pepper, which adds depth and a subtle sweetness, and a dash of hot red pepper flakes for some heat.

Menemen is a simple and versatile one-pan dish that comes together in 20 minutes or less! I serve it often for brunch or dinner with potato pancakes or some crusty bread (thick slices are best to sop up all the goodness).

Menemen vs. Shakshuka

Some wonder if menemen is the same as shakshuka. I consider them close cousins. The two popular egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers, and onions), but the seasoning and preparations differ.

Aside from flavor, probably the most obvious difference between today's menemen recipe and my earlier shakshuka (or even green shakshuka) is the way the eggs are cooked. Here the eggs are scrambled whereas with shakshuka, the eggs are braised undisturbed in the chunky tomato mixture, so the result is more of a sunny-side-up look.

Three Important tips

I've made these scrambled eggs a number of times, and two tips make all the difference when it comes to making Turkish menemen at home:

Start with quality ingredients. This is one humble dish that is truly greater than the sum of its parts, so it is important to start with quality produce. Look for firm green bell peppers without smooth skins and no blemishes (or other green peppers such as Anaheim or Holland peppers). Select smooth skinned tomatoes that are firm but have some give when you apply a bit of pressure. They should be fragrant and feel heavy for their size, which indicates they are juicy and delicious. For me, I also make sure to use quality extra-virgin olive oil, which will add richness and flavor to this dish.

Do not overcook the eggs. The key to the best menemen recipe is to scramble the eggs very gently over medium-low heat until just set. The eggs should be moist and pillow-y and never dry or overcooked.

Serve with thick slices of a hearty, country-style bread. Find a loaf of bread with great texture and a crisp crust to serve along; this is a must for dunking into the sauce and pillow-y eggs.

How to make menemen?

The print-friendly recipe is just below, but here is how to make it step-by-step for those of us who are more visual:

Cook the onions, peppers and tomatoes
The first step is to make the chunky tomato mixture. Chop up 1 green pepper (I used mild bell pepper) and 1 yellow onion. Grab a good 10-inch pan (I use cast iron, but you can use any skillet or pan of this size). Heat up some good extra-virgin olive oil and sauté the onions and peppers, seasoned with a good pinch of kosher salt, for a little bit until softened (about 5 minutes).

Add tomatoes and tomato paste
Add chopped tomatoes (2 vine-ripe tomatoes) and 3 tablespoon of tomato paste. Season with a little more kosher salt. Add black pepper, ½ teaspoon dried oregano and 1 teaspoon Aleppo-style pepper, which is not super hot but adds a nice kick with some subtle sweetness to this dish. Cook over medium heat until the tomatoes soften, for about 7 minutes.

Add the eggs and cook gently
Keep the tomato mixture in the skillet, but push it to one side. Lower the heat to medium-low, add 4 beaten eggs and cook gently until the eggs are just set.

Fold the tomato mixture into the eggs
When the eggs are just set, use a wooden spoon and fold the tomato mixture into the eggs and mix gently (don't linger too long here so you do not overcook the eggs).

Finish with olive oil and more seasoning
As soon as the tomato mixture and eggs are incorporated, immediately remove the skillet from the heat. Taste and adjust seasoning. Add a good drizzle of some excellent extra virgin olive oil and a dash more Aleppo-style pepper. And, if you're looking for more heat, a good pinch of hot red pepper flakes. Serve immediately with some good hearty bread (thicker slices of bread are best).

More recipes to try

You may also like our to browse top Mediterranean diet recipes. Find all my Mediterranean recipes.

Visit our shop to browse quality Mediterranean ingredients.

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Perfect Menemen (Turkish Scrambled Eggs with Tomatoes) | The Mediterranean Dish

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You'll love this easy menemen recipe of soft, perfectly scrambled eggs with tomatoes, peppers, and onions! A couple tips make all the difference!

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Ayran is a refreshing Turkish drink made from just three ingredients: yogurt, salt, and water. Make an ice-cold glass of Turkish ayran to cool off on a hot day, for a light breakfast or afternoon snack, or to mellow a rich or spicy meal.

Ayran (pronounced eye-raun) is a salty, light, and deliciously frothy yogurt drink that's particularly welcome on a sweltering summer afternoon. That's not only because it's thirst-quenching; Ayran also replenishes the salt you naturally lose by sweating-like the Turkish version of Gatorade. And, honestly, I'd take this tart, salty, creamy drink over sugary sports drinks any day.

Ayran is traditionally served as a refreshing way to lighten heavy meat dishes, like kofta or döner kebab. It's also a popular Turkish street food, served alongside gözleme (savory stuffed flatbread), lahmacun (open-faced spiced meat flatbread), and pide (cheese and topping-stuffed flatbread shaped like a canoe).

My husband, Can, used to run to the local ayrancı (ayran seller) after his high school basketball practice in Tarsus, a small city in south-central Turkey. He and his teammates sat on plastic stools sipping tall glasses filled to the brim with ice and frothy aryan and snacking on warm, freshly made simit (sesame bread).

Since our trips to Can's hometown are few and far between, I do my best to recreate his childhood recipes at home. Though I don't have the large metal yayık ayranı (churned ayran) machines that are so proudly displayed in Turkish lamb restaurants, a cocktail shaker and some college-days bartending techniques do the trick. And, on most days when I don't have the time to make a full Adana kebab spread, this refreshing tart yogurt drink makes for the perfect afternoon snack.

Table of Contents

1. What Does Ayran Taste Like?

2. Ingredients for Ayran

3. Best Yogurt to Use

4. How to Make Ayran

5. What to Serve with Ayran

6. More Non-Alcoholic Drink Recipes

7. Ayran (Turkish Salty Yogurt Drink) Recipe

What Does Ayran Taste Like?

Ayran is salty with a very tart flavor similar to buttermilk or kefir, with other variations throughout the Mediterranean and Middle East, from Persian Doogh to and North African Laban. In fact, the most traditional form of ayran is a byproduct of making butter, where the remaining sour liquid is referred to as yayık ayranı.

Ayran is often compared to an Indian lassi. While there are traditional versions of an Indian lassi that are salted and churned like ayran, most Americans think of the sweet, smoothie-like mango lassi that's become so popular stateside (try our mango smoothie if that's more up your alley). Turkish ayran is light, frothy, tart, and savory, quite different from a creamy mango lassi but just as delicious in its own way.

The salted yogurt drink is sold throughout Turkey in plastic bottles that look like milk. In fact, a common pitfall of tourists in Turkey is trying the sour drink in their morning coffee, which I don't recommend!

I've gotten my hands on those small white bottles at my local Middle Eastern market, but the thick, flat beverage is not quite the same as the fresh, somewhat effervescent drink you get at old-school lamb restaurants in Turkey. I recommend making ayran yourself for a lighter, more refreshing drink.

Ingredients for Ayran

You don't need much to make ayran, which is part of the simple yogurt drink's beauty. Here's what you'll need:

Yogurt: Use plain, whole milk yogurt (more recommendations below). You can certainly experiment with flavored yogurt to make a sweet version of ayran. It won't be ayran, but I bet it'll still be tasty.

Water: Use cold filtered water.

Salt: My go-to is kosher salt, but any fine grain salt you have on-hand will work.

Mint (optional): Dried or fresh mint is totally optional. I like mine with mint because I find it extra refreshing, my Turkish husband likes his plain. Some ayran sellers add mint, some do not. It's up to you!

Best Yogurt to Use

For this ayran recipe, use plain, unsweetened whole milk yogurt. Turkish yogurt, or yoğurt, is standard yogurt that's strained through a fine-mesh cloth to remove the liquid whey. The result is a thicker, richer yogurt that's similar to Greek yogurt with some minor differences in texture and flavor.

While Turkish yogurt is typically strained once, Greek yogurt is strained multiple times. Turkish yogurt tends to be slightly runnier and lighter than the ultra thick Greek-style yogurt.

I have not found a great source for Turkish-style yogurt in the States. What I have found to be very comparable is "European-style" yogurt, which is also not widely available in most areas. European-style works well if you can find it, butplain, unsweetened whole milk yogurt is the next best thing!

If you're working with Greek yogurt you just need to make up for its thick consistency. Add a splash or two more water, whisk the water and yogurt well before shaking to loosen things up a bit, and shake very vigorously to incorporate.

How to Make Ayran

To imitate the traditional ayran frothers, I employed techniques from my college bartending days. I make this yogurt drink like an egg white cocktail, where you need to get a lot of air to make a nice foam. Here's how I do it:

Combine. In a cocktail shaker, add 1/2 cup of plain yogurt, 3/4 cup of water, and salt to taste (I do a healthy pinch). Use a fork or spoon to stir the ingredients together until combined.

Dry shake. Close the shaker and press hard on the top to seal. Shake vigorously for 10 seconds or so to aerate the mixture.

Add ice. Turn the shaker so you're holding the larger side.Carefully open the top (you may need to hit the side with the palm of your hand). Add a handful of ice, close the top and seal well, and shake vigorously once more. Put some muscle into it! You want to make it as frothy as possible.

Serve. Hold onto the larger side of the shaker and open the top once more. Pour into your serving glass, garnish with a sprinkle of dried mint or a fresh mint sprig if you'd like, and serve immediately.

What to Serve with Ayran

Ayran is a great way to satisfy an afternoon snack craving, on its own, with spicy pickles, or with freshly baked simit.

For a Turkish-style meal, serve with grilled meat. Put a long serving plate in the center of your table and stack it with freshly baked lavash. Add whole sprigs of fresh parsley, tomato wedges, mild long green chili peppers, sumac-rubbed sliced red onion, and lime or lemon wedges all around the table. Grill some kebabs- chicken, beef, lamb, your choice. Use a piece of lavash to push the cooked kebabs right onto the lavash bread, removing the skewer.

While the meat rests and the juices seep into the lavash, make the cooling ayran yogurt drink. Serve it right away, as it's best when it's cold and frothy. Your favorite friend gets the piece of juicy lavash bread that rested right under the kebabs, soaking up the flavor like a sponge.

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Ayran (Turkish Yogurt Drink) | The Mediterranean Dish

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Ayran is a tart, frothy, and refreshing salted yogurt drink from Turkey. Make for a light breakfast, afternoon snack, or to cool off on a hot day.

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Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices - and it's ready in about 30 minutes!

Turkish red lentil soup, or mercimek çorbası, is a new favorite of mine - it's velvety and creamy, despite containing absolutely no cream!

Red lentils breakdown and soften easily during the the cooking process, which is how you get the creamy texture in this Turkish soup without the added fat. When I need to throw together a quick and healthy dinner, red lentils are one of my go-tos. Fast-cooking and delicious, these tiny legumes are a good source of both protein and fiber. They absorb seasonings easily, so there's no limit to the different flavors I can play with.

Whether I'm whipping up a Greek red lentil soup or curried red lentils with sweet potatoes, I can always count on these nutrition bombs to deliver a meal that is both comforting and wholesome - with very little effort and this soup is no exception!

Kırmızı mercimek çorbası might remind you a little of dal, a rich South Asian stew made with different types of pulses (lentils among them), but the spices in this red lentil soup are distinctly Turkish.

Aleppo pepper flakes add a little kick and a hint of raisin-like sweetness. Naturally gluten-free and vegan, if you use vegetable broth, this cozy healthy soup makes a tasty appetizer or a filling main dish. If you're looking for a little something extra try it with some warmed pita bread or a simple lettuce salad.

Table of Contents

1. Ingredients for Turkish lentil soup

2. How to make Turkish lentil soup

3. How to blend soup

4. What to serve with Turkish red lentil soup

5. How to store and reheat leftover soup

6. Can you freeze mercimek çorbası?

7. More lentil soup recipes

8. Turkish Lentil Soup (Mercimek Çorbası) Recipe

Ingredients for Turkish lentil soup

Mercimek çorbası is one of those simple recipes that looks humble but is loaded with delicious flavor. Here's what you'll need to make it:

Extra virgin olive oil: Using a good quality EVOO is important in this recipe. Not only do we use olive oil to saute the veggies, but we also use it as a finishing touch for the soup, infusing it with flavor from garlic and Aleppo pepper. I used our California Arbequina EVOO, a lovely everyday cooking oil with medium intensity.

Aromatics: Chopped yellow onion and garlic.

Vegetables: Carrots, tomato paste, and a russet potato. I like including a potato because it acts as a natural thickener, adding to the velvety texture of the lentil soup once you blend it. If you prefer soup that's not as thick, you can leave it out.

Broth: Low-sodium chicken or vegetable broth both work well. To make this recipe vegan, use vegetable broth.

Spices: Aleppo pepper, cumin, and coriander for heat and earthiness. You can find them all in our online shop!

Red lentils: Pick through and rinse the lentils before adding them to the broth.

Lemon: I love squeezing some lemon juice over my soup to instantly brighten it, especially when the soup has deep flavors like this one.

How to make Turkish lentil soup

Saute the vegetables, add broth and lentils, simmer, and blend. That's the gist of this super easy soup recipe! Here's how you make it:

Saute the vegetables and aromatics. Heat 2 tablespoons extra virgin olive oil in a large cooking pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, 2 to 3 chopped carrots, and 1 chopped russet potato. Season with a generous dash of kosher salt and cook until the veggies have softened, which will take 5 to 7 minutes. Then add the tomato paste and stir to coat everything.

Add the broth, spices, and lentils. Pour in 6 cups of low-sodium chicken or vegetable broth, then add 1 teaspoon Aleppo pepper, 1 teaspoon cumin, and ½ teaspoon coriander. Add 1 cup red lentils and stir.

Cook the soup. Let the soup boil for 4 to 5 minutes, then lower the heat to a very gentle simmer and let it cook for 15 to 20 minutes. Put the lid on the pot but leave a small opening. Stir occasionally, and if the soup is getting too thick, add more broth.

Blend the lentil soup. Once the lentils are tender, remove the pot from the heat and carefully blend with an immersion blender until smooth.

Warm some extra virgin olive oil. Add 3 tablespoons EVOO to a small skillet over medium heat. Add 1 teaspoon Aleppo pepper and 1 clove minced garlic and cook briefly, until the garlic is golden and the oil looks a bit red from the Aleppo pepper. Pour the oil over the top of the soup to immediately add richness.

Serve. Ladle the soup into bowls and serve with lemon wedges on the side. I love squeezing a good amount of lemon juice over my soup before I dig in.

How to blend soup

I use an immersion or stick blender for this. They are so easy to use, but if you don't have an immersion blender you can blend soup using a countertop blender.

When using a standard or countertop blender take caution to let the steam escape so the pressure doesn't build up inside the blender at pop the lid off. Red lentil soup is delicious, but you don't want it all over your kitchen!

Follow a few simple guidelines when using a standard blender.

Blend the soup in batches.

Remove the fill cap (the removable piece in the center of the lid) to allow steam to escape.

Place the lid on the blender without the fill cap and cover the fill cap opening with a folded kitchen towel. Place your hand on the kitchen towel and hold it firmly before turning on the blender.

What to serve with Turkish red lentil soup

Serve this soup as an appetizer or a main. Here are some ideas for both:

Serve it as an appetizer before shish kofta or lahmacun.

To serve it as a main, start off with a Turkish salad like piyaz, and enjoy the soup with some fluffy warm pita bread or simit for a full Turkish feast!

How to store and reheat leftover soup

Leftover Turkish red lentil soup will keep well in an airtight container in the refrigerator for up to 5 days, but it will thicken up once it cools.

To reheat the soup, pour it into a pot and add a little broth or water to thin it out to your desired consistency.

Can you freeze mercimek çorbası?

Kırmızı mercimek çorbası is an excellent option for batch-cooking, because it freezes really well!

Simply allow it to cool before popping it in freezer-safe containers. I like freezing individual servings, so I can quickly pull them out of the freezer for a last-minute lunch. Thaw the soup overnight in the fridge and reheat.

More lentil soup recipes

Looking for the BEST red lentils to use?

Try The Mediterranean Dish Red Lentils!

Slightly sweet, creamy, and able to easily absorb flavors from aromatics and spices, our red split lentils are also super nutritious, with lots of protein and fiber. Plus, cooking them is a breeze: no soaking required!

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Turkish red lentil soup (kırmızı mercimek çorbası) is velvety, comforting, and nutritious! So easy to make with lentils, veggies, and spices - and it's ready in about 30 minutes! Turkish red lentil soup, or mercimek çorbası, is a new favorite of mine - it's velvety and creamy, despite containing absolutely no cream!

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Make Legendary Turkish Pide recipe at home! This Mediterranean flatbread with toppings like minced meat, cheese (Margherita), or spinach will be your new favorite appetizer, weekend party food, or as a meal, even pizza lovers! You don't have to buy it anymore! 🙂

Ingredients For Turkish Pide Recipe:

FOR THE DOUGH:

2 cups lukewarm water

25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details)

1 tbsp sugar

about 5 to 5+1/2 cups bread or all-purpose flour

2 tsp salt

PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)

MINCED MEAT TOPPING (This is enough for about 8 pides)

1 medium-size onion

2 sweet green peppers

1 medium-size red capia pepper

1 tomato

2 cloves of garlic

250gr. ground beef (%30 fat would be ideal if you can get it)

1 tsp salt and ground black pepper

if the meat doesn't have much fat add 3-4 tbsp olive oil

SPINACH TOPPING/ FILLING (for 3 pide)

1 small onion

two handfuls of fresh washed and pat dried spinach

1/2 tsp salt and ground black pepper

CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

How to make Turkish Pide

Prepare the simple yeast dough:

1. In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.

2. Cover and let it rise until almost doubled in size

Toppings:

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

Minced meat topping for Turkish pide recipe

For minced meat topping:
In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.

For spinach filling: Proccess onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don't make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozarella cheese (Check the video)

Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

Check Famous LAHMACUN Recipe: Turkish Lahmacun Recipe
Traditional Turkish Ramadan Pide Flatbread: https://youtu.be/et3eh_BT02k
Red Pepper Paste: How To Make Red Pepper Paste!

Shaping The Pide:

Rolling Turkish pide dough

Classic Open Pide Shape (Açık pide)

Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don't use with a damp clean kitchen towel or freezer bag so they don't get dry.

Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.

Fold the sides of the pides inside and press them well.

Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.

Closed pide shape

Closed pide shape "kapalı pide / kır pidesi"

This shape is usually used for spinach, potato fillings. After rolling out the dough piece, place it from the filling leaving 2 cm from the sides. Fold the sides to the top and pinch all the way. Fold the excess part to one side and press. Egg wash and bake in the oven until golden color and crunchy.

How to eat and serve pide?

Cut the pides with a knife into about 4cm thickness. Serve hot with "ayran" yogurt drink and enjoy! 😊

Serving Turkish pide

BEST TURKISH PIDE Recipe / Pizza

Make Legendary Turkish Pide recipe at home! This Mediterranean flatbread with toppings like minced meat, cheese (Margherita), or spinach will be your new favorite appetizer, weekend party food, or as a meal, even pizza lovers! You don't have to buy it anymore!

FOR THE DOUGH:

25 gr. fresh yeast or 1 tbsp active dry yeast use dry yeast according to packet details

PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)

MINCED MEAT TOPPING (This is enough for about 8 pides)

SPINACH TOPPING/ FILLING (for 3 pide)

CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

How to make Turkish Pide

Prepare the simple yeast dough:

In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.

Cover and let it rise until almost doubled in size

Toppings:

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

For minced meat topping:

In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.

For spinach filling:

Process onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don't make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozzarella cheese (Check the video)

Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

Shaping The Pide:

Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don't use with a damp clean kitchen towel or freezer bag so they don't get dry.

Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.

Fold the sides of the pides inside and press them well.

Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.

Closed pide shape "kapalı pide / kır pidesi"

This shape is usually used for spinach, potato fillings. After rolling out the dough piece, place it from the filling leaving 2 cm from the sides. Fold the sides to the top and pinch all the way. Fold the excess part to one side and press. Egg wash and bake in the oven until golden color and crunchy.

How to eat and serve pide?

Cut the pides with a knife into about 4cm thickness. Serve hot with "ayran" yogurt drink and enjoy! 😊

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BEST TURKISH PIDE Recipe / Pizza - Turkish Food Travel

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Make Turkish pide at home. This pizza like famous Turkish cuisine recipe is perfect snack or meal with minced meat, spinach, cheese fillings

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Pages | European School Education Platform

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These languages are provided via eTranslation, the European Commission's machine translation service.

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The international project Better Environmental for Next Generation (2023-1-PT01-KA210-SCH-000152841) is funded by the European Union Erasmus+ Program.
It is Key Action 2, Action Type: KA210 - Small-scale partnerships in school education Currently, one of the most pressing challenges humanity