People ask me all the time how I stay motivated to cook. I’ll be honest, there are some days when I don’t even want to step foot inside the kitchen. But for the most part, I wake up and am ready to fire up the stove and crank out several meals. Creating new recipes and trying out different cuisines is what keeps me on my toes and keeps the passion alive. For example, today’s recipe is a Turkish pide with braised short ribs, a dish that was entirely new to me until several weeks ago. I saw a picture of a pide, became interested, and after some research, here we are. Here is my version with ajvar sauce, tender harissa spiced short ribs, crumbled feta, and Calabrian chilies.
**Helpful tips and common mistakes
What is a Turkish pide? Think of it as a flatbread topped with spinach and cheese or ground meat and cheese or even eggs. From what I read on the internet, it’s a popular street food item that’s fairly easy to prepare. Ready to give this a try?
I decided to swap out the ground meat for braised short ribs because, well, I love short ribs. And if I messed up on the dough, I knew that at least the short ribs would be good!
Season the short ribs with salt, pepper, and harissa seasoning and let it sit for 30 minutes at room temperature. Sear the short ribs until they are browned on all sides then braise them in the oven for about 2 1/2 hours or until the meat falls apart easily. You can also prepare the meat in the instant pot by setting it to pressure cook for 1 hour. I like to make the short ribs the day before and let them sit in the juices and soak in all the flavor. Plus this saves a couple of hours on the day you make the Turkish pide.
While you’re at it, you might as well make the ajvar sauce ahead of time too. Ajvar sauce is a Serbian sauce made from roasted red peppers and eggplant that I thought would go perfectly with the short ribs. It’s actually very simple to prepare. Just roast the vegetables and blend it together with a splash of vinegar and olive oil. Season it with salt and pepper and let it cool.
Now let’s concentrate on the pide dough. I tried a couple of pide recipes to grasp an idea of what it should taste like. I thought the dough was somewhat similar to pizza so I got my basic pizza dough, made some minor tweaks, and there you have it!
Once the dough has doubled in size, punch it down and divide it into four equal portions. Now comes the fun part. Shape each portion into a rectangle about 12×5 inches in size. Spread the ajvar sauce, leaving a 1-inch border. Top the sauce with the braised short ribs and sprinkle crumbled feta on top. Fold up the edges, pinching the two ends to create an oblong shape with tapered edges.
Brush on the egg wash and bake the Turkish pide with braised short ribs until golden brown. Finish the savory bread with Calabrian chilies for some heat and fresh chopped cilantro.
Is this a traditional pide? Absolutely not, but I still loved every bite. I mean, how can you not? Golden crust filled to the brim with a savory roasted red pepper sauce and tender braised short ribs are sure to please anyone! And now on to discover another dish…
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.