Pide with spoon salad

Moderate

45

minutes

For

4

servings

Recipe by:

Lara

Lara's (@food4life.ch) 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.

Main ingredients

  • 500 g spelt flour
  • 1 ½ tsp salt
  • 1 pack dry yeast
  • 250 ml water, warm
  • 2 tbsp soy yoghurt
  • 1 tbsp olive oil

For the filling

Ingredients

  • 400 g planted.kebab Original
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic, pressed
  • 2 red chillies, diced
  • 3 tomatoes, diced
  • 4 tbsp tomato puree
  • 1 bunch parsley, chopped
  • 1 tsp salt
  • Pepper, paprika for seasoning
  • whole spring onion for decoration

For the Turkish (spoon) salad

Ingredients

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

Preparation

  1. For the salad, place the tomatoes, cucumber, pomegranate seeds and walnut kernels in a bowl. Add lemon juice, olive oil, chopped mint and spices, mix well and season to taste.
  2. For the dough, put the spelt flour, salt and yeast in a bowl and mix. Mix the water with the yoghurt and olive oil and add to the flour mixture. Knead for at least 10 minutes to form a soft dough. Cover and let rise at room temperature for about 2 hours until doubled.
  3. For the filling, heat the olive oil in a frying pan and sauté the onion and garlic. Add Planted.kebab and stir. Now add the chillies, tomatoes and tomato purée. Steam for about 4 minutes, stirring occasionally. Season to taste with the parsley and spices.
  4. Divide the risen 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 lined with baking paper before filling. Then spread the filling in the middle, fold the edges of the dough inwards and press down. At the top and bottom, at the tip, lightly twirl the dough.
  5. Bake at 220 degrees for approx. 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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