• pide project

    January 22nd, 2015

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    Today I finally get to share something with you that I’ve wanted to share for a while. One of the reasons my posting has been so spotty of late is that I have been busy working on an interesting new project for BABAJI PIDE, a new venture by famed London restaurateur, Alan Yau, which places pide centre stage while celebrating the many pleasures of Turkish cuisine.

    Working with Simon Johnson from THAT Magazine, we’ve been creating content for the new website, which just launched and you can view here. I’m pleased to say that I’ve done all the original photography for the site so far as well as a bit of writing too.

    A high point in the work so far was getting to shoot with Ayse Dilek from FOOD PROJECT, who shared this recipe which you can make at home. So as a bonus today, I’m including the extremely delicious pide recipe she shared to make at home and tide you over until you can drop in on BABAJI PIDE on Shaftesbury Road in Soho. Here it is:


    MOZZARELLA, COTTAGE CHEESE, SEMI-HOT PEPPER PIDE 

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    INGREDIENTS (Makes 5 pides)

    PIDE DOUGH:

    500 grams flour
    12.5 grams olive oil
    10gr granulated sugar
    12.5 gr salt
    1 grams fresh yeast
    300ml water

    TOPPINGS:

    625 grams mozzarella / Turkish string cheese (if available)
    375 grams cottage cheese / Turkish Çökelek (if available)
    25 small pickled semi-hot peppers

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    DIRECTIONS:

    Add fresh yeast to warm water (slightly warmer than lukewarm) and wait until it dissolves, set aside.

    Combine flour, olive oil, sugar and salt in a large bowl. Make a trough in the centre and add the yeast mixture. Using your hands knead the dough together until it is smooth and consistent. Cover with a damp tea towel and allow to rise for minimum 1 hour.

    Preheat oven to 180C.

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    Divide the dough into five equal pieces. Using a thin rolling pin, shape each portion into an oval.

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    Place ovals onto an oven tray. Distribute the toppings equally among the ovals.

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    Drizzle with olive oil and bake for approximately 10 min or until the pide dough is golden and crisp at the edges.

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    Serve with some fat dollops of Balkan style yoghurt and roughly chopped fresh mint & parsley … afiyet olsun! And drop me a line if you try the recipe at home, please. I’d love to know what you think.

  • roundabout the thames

    November 19th, 2013

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    penton island

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    Polite nods. Leaf-strewn paths. Moss-veined brickwork. Winding paths. Posturing swans. Groomed trees. Cottage-sized homes. Good to be back in England. There’s nowhere else quite like it. Still, I miss you, Sof.