This is the perfect snack to share with friends and a few beers. Once you’ve got the dough sorted, you can pretty much fill it with anything you like. If pastirma is not really your thing, use any other cured meat, such as Spanish jamon or chorizo.
- 5 g fresh yeast
- 1 tsp sugar
- 110 ml lukewarm water
- 150 g (1 cup) baker’s flour
- 1 tsp salt
- 100 g thinly sliced pastirma (see Note)
- 5 leaves cavolo nero (black cabbage) or silverbeet, blanched, drained, squeeze dried and torn
- 400 g green prawns, peeled and cleaned
- 1 lemon, zested
- 1 tsp black pul biber (see Note)
- 1 tsp fennel seeds
- 1 tsp ground coriander
- ½ cup flat-leaf parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
To make the pide dough, using a stand mixer fitted with a dough hook, combine all the ingredients on slow speed for 3-5 minutes or until a smooth, elastic dough forms. Shape the dough into a ball, place into a lightly oiled bowl, then cover and stand in a warm place for 30 minutes or until it doubles in size.
Place two pizza stones or heavy-based oven trays in the oven and preheat to 200°C.
To make the filling, combine all the ingredients in a bowl.
Divide the dough in half, then roll out each into a rectangle about 30 cm long. Place half the filling along the middle of each, then fold over both long sides, leaving a gap in the middle and pinching both ends. Place the pide on the preheated pizza stones and bake for 8-10 minutes or until light golden and crisp on the base.
• Pastirma (also known as bastirma or bastourma) is air-dried, cured beef coated in an intensely flavoured spice paste made from fenugreek, cumin, garlic and paprika.
• Black pul biber is a more mature version of red pul biber. It's slightly spicier and imparts a subtle smoky flavour. If unavailable, use red pul biber or red chilli flakes instead.