How to make
This pide is a type of flat bread with stuffing, which is also called Turkish pizza in many parts of the world. It is in the shape of a boat and the stuffing can be meat, most often minced lamb with a lot of spices (lahmajun) and it can be vegetarian, like in this case.
For vegans, who have excluded dairy products from their diet apart from meat, it is not a problem to replace cottage cheese or white cheese with another ingredient (vegan cheese or other vegetables) .
Knead the dough by dissolving the yeast and sugar in slightly warmed water. Wait for bubbles to form on the surface.
Pour the oil and stir.
Sift the flour into a bowl and mix it with the salt and cumin seeds.
Make a well in the middle and pour the liquid ingredients into it.
Knead a smooth and elastic dough, form it into a ball, cover it with a clean towel and leave to rest and rise for 30-40 minutes.
Meanwhile, prepare the filling.
Dip the tomatoes in boiling water for a short while. Make a fine incision on the skin in advance at the base in the shape of a cross. Take them out of the water with a slotted spoon and peel and chop them finely. You can also blend them to make a finer sauce.
Chop the white onion and garlic and fry them in the fat until they soften. Add the tomatoes, salt and spices and cook the sauce until it has reduced over low to medium heat, for about 15 minutes. If your tomatoes were not very juicy, you can add water.
While the sauce is boilinh, blanch the broccoli for 6-7 minutes, then chop them finely.
Chop the peppers and pickles into small cubes.
Divide the already risen dough into two equal parts. Roll each one out on the kitchen counter, sprinkle it with coarsely ground corn flour or semolina as for kachamak. It will not only prevent sticking, but will also add a pleasant crunchiness to the pastry.
The crusts should be rolled out into an oval shape and their thickness should not exceed 4-5 mm.
Spread each pide with tomato puree without reaching the edges, sprinkle them with pickles and peppers, then a layer of broccoli and in between crumble the cheese, cottage cheese or whatever you have chosen. Arrange thinly sliced strips of red onion on top.
Twist the edges inwards and pull slightly lengthwise.
Drizzle a little olive oil and drops of lemon juice on top and maybe a little salt.
Leave them for 15 minutes and then put them in a preheated oven at 480°F (250 degrees). The pide boats will be baked quickly, in 10 to 15 minutes. The edges will become a dark golden color, which is an indication that they are ready.
Serve the vegetarian pide warm and eat it on its own or in combination with another dish or sauce. I serve them with garlic sauce and they are great.
Enjoy your meal!
