A distinctive recipe in which the Black Sea region's beloved anchovy meets risen pide dough. Cleaned anchovy fillets are mixed with onion and cornmeal, placed inside the dough, and baked until lightly crisp. It's a different dinner option for fish lovers.
Dissolve the yeast in lukewarm water and let sit for 10 minutes, then add to the flour along with salt and knead into a soft dough; cover and leave to rise for 35 minutes.
Combine the cleaned anchovies with onion, parsley, red pepper flakes, and cornmeal, and salt lightly.
Divide the risen dough into 4 pieces, roll into a thin pide shape, fold the edges, and place the anchovy filling in the center.
Bake in a preheated oven until the edges of the dough turn golden and the anchovies are cooked through. Note: since anchovies cook quickly, do not extend the baking time, or they may dry out.
Important: The anchovies must be deboned and cleaned thoroughly, otherwise they will be uncomfortable to eat; make sure the heads and innards are completely removed during cleaning. Allergen: contains fish and gluten (wheat flour).
If you lightly salt the anchovies and let them rest for 10 minutes before placing them on the dough, they'll release their excess liquid, and the dough won't get soggy as the pide bakes.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.