Pizza and Turkish flatbreads
This shrimp pide is made by spreading tomato paste sauce over thin yufka (thin Turkish pastry sheets), topping it with kashar cheese and fresh shrimp, and baking it quickly at high heat. Timing is key to keep the shrimp from becoming rubbery despite the short baking time.
Mix the tomato paste with the olive oil, crushed garlic, Turkish red pepper flakes, and salt until smooth.
Stack the yufka sheets in pairs to make small square bases, then fold the edges over slightly.
Spread a thin layer of sauce over the yufka, sprinkle with kashar cheese, and arrange the shrimp on top.
Bake in an oven preheated to 240°C / 465°F for 10 minutes, until the shrimp turn pink and the edges are lightly browned. Sprinkle with parsley, squeeze lemon over the top, and serve.
Arrange the shrimp just before baking; if you prepare them too early, they will release moisture and make the base soggy. Watch the edges and do not take the pide out too late, or the shrimp may become rubbery. Allergens: contains wheat (gluten), dairy (kashar cheese), and shellfish (shrimp).
Karidesleri tarifte yazan 10 dakika değil 13 dakika pişirdim çünkü yufka tam kızarmamıştı, sonuçta karidesler lastik gibi sertleşti. 240 derece doğruydu ama benim fırınım altını geç aldığı için süreyi uzatmam gerekti, bir dahaki sefere tabanı önceden birkaç dakika tek başına pişireceğim.
Haklısınız, fırınlar farklı ısınıyor; altını geç alan fırınlarda yufkayı karidesten önce 2-3 dakika tek başına pişirmeyi deneyebilirsiniz. Karidesi geç eklemek lastik dokuyu önler.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.