The weather got warm again in New York. Feels like summer and time to enjoy the last bits of it. I found some nice peppers and eggplant shopping at Fairway market in Redhook, all to say that I was ready to act on a porterhouse steak dinner. But I wasn't in the mood for a grand production. I quickly changed gears and instead went for something easy; vegetarian in fact! Tunçilik, a Thracian dish I often ate for meals at Abracadabra. The smokey flavors and unctuous oil rich dish is comforting, especially topped with some yogurt and some fiery Aleppo pepper flakes. As with any Turkish meal, a bread was needed, and I was out of a loaf, so I whipped up some pide, a recipe sent by Dilara, modified it into a sourdough pide.This is a non-recipe recipe for tunçilik - basically you roast or grill an eggplant, a tomato, a couple of banana peppers,(aka "Carliston pepper") and chop some garlic, make a simple vinaigrette of vinegar and oil, a dash of salt and pepper, chopped parsley, voila!
Pide you asked?, well ok here it is:
Straight dough:
Flour 250g
salt
5g
sugar
15g
yeast 5g
water 160g
Sourdough version:
82 gr levain
210gr flour
110gr water
5g salt
2gr yeast (optional if your in need of hybrid dough?)
make a smooth dough soft as your ears lobes,(Dilara's directions), cut 50gr balls and let them rest a half an hour, than "flatten" them, brush with some yogurt on top and and dot them with your finger tips towards the edges,top with sesame, hashhash,(Turkish spice) zatar, almost anything you like on top.. oven 270 C or 520 F (if your oven gets that hot!)
