This shrimp flatbread is made by spreading a tomato paste sauce over thin dough, scattering it with kaşar cheese and fresh shrimp, and baking it quickly at high heat. Despite the short cooking time, timing is critical so the shrimp does not turn rubbery.
Mix the tomato paste with olive oil, crushed garlic, chilli flakes and salt into a smooth sauce.
Stack the yufka sheets two at a time and shape into small rectangular pides, folding the edges up slightly.
Spread a thin layer of sauce over the sheets, scatter with kaşar cheese and arrange the shrimp on top.
Bake in an oven preheated to 240°C for 10 minutes, until the shrimp turn pink and the edges are lightly golden, then scatter with parsley and a squeeze of lemon before serving.
Arrange the shrimp right before the pide goes into the oven; prepping them too early lets them release liquid that soaks the base. Watch the edges closely — overcooked shrimp turn rubbery. Allergens: contains wheat (gluten), milk and dairy (kaşar cheese) and shellfish (shrimp).
If you use larger shrimp, the cooking time may run a little longer; check a few pieces in the centre before taking the pide out of the oven.
Admin DadaGastro · verified in test kitchenKaridesleri 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.
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