planted.kebab Pide with spoon salad

Moderate

45

minutes

For

4

servings

 To the cook

Lara's passion for a healthy and sustainable diet is also reflected in her work as a self-employed nutritionist and food photographer. It is her passion to create new recipes, to prepare them tastily and to photograph them in a suitable setting. It fulfils her to inspire her fellow human beings to a varied and fresh way of eating with creative recipe combinations.

This goes in

  • 500 g spelt flour
  • 1 ½ tbsp salt
  • 1 pack dry yeast
  • 2.5 dl water, warm
  • 2 tbsp soy yoghurt
  • 1 tablespoon olive oil

For the filling

Ingredients

  • 400 g planted.kebab Original
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove of garlic, pressed
  • 2 red chillies, diced
  • 3 tomatoes, diced
  • 4 tablespoons tomato puree
  • 1 bunch parsley, chopped
  • 1 KL salt
  • Pepper, paprika for seasoning
  • Spring onion with green for decoration

For the Turkish (spoon) salad

Ingredients

  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 4 tbsp pomegranate seeds
  • 3 tbsp walnut kernels, chopped
  • 1 tablespoon lemon juice
  • 2 tbsp olive oil
  • 1 bunch mint, fresh
  • Salt + pepper
  • a little paprika powder

Preparation

  1. For the salad, put all the ingredients in a bowl with the walnut kernels. Add lemon juice, olive oil, chopped mint and seasoning, mix well. Season to taste.
  2. For the dough, mix the spelt flour, salt and yeast in a bowl. Mix the water with the yoghurt and olive oil. Add to the flour mixture and knead into a soft dough. Knead for at least 10 minutes. Cover and let rise at room temperature for at least 2 hours until double.
  3. For the filling, heat olive oil in a frying pan, add onion and garlic, fry vigorously. Add planted.kebab and stir. Now add the chillies, tomatoes and tomato puree. Steam for approx. 4 minutes. Stir occasionally. Season to taste with the parsley and spice.
  4. Divide the dough into 4 equal pieces. Dust a clean work surface with flour. Roll out each piece into a thin oval. Place the dough pieces on the baking tray covered with baking paper before filling. Then spread the filling in the centre, fold the edges of the dough inwards and press them down.
  5. Bake: at 220 degrees for about 20 minutes in the middle of the oven until the edges are golden brown. Remove and garnish with a few rings of spring onion. Serve with the salad.

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