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Chicken and garlic kofte pide with chilli yoghurt, smoked salsa, walnuts and feta

Chicken and garlic köfte pide with chilli yoghurt, smoked salsa, walnuts and feta

  • Main
  • medium
  • 6
  • 60 minutes, plus 1 hour for the dough to rise

PT1H

PT1H

Here is one of those recipes that just came to me, this time during a conversation with my sous chef, Nick. He was telling me that he missed cooking the lamb köfte we’d once had on the menu, while I was thinking that I wanted to put a new meat pide on. The result was that I combined them.

Ingredients

1
Start by making the pide dough. If using fresh yeast, dissolve it in a little water. Place the flour, yeast, olive oil, salt and sugar in a large bowl or stand mixer. Mix well, then slowly begin to add the water, mixing with one hand. Do not add all the water at once as you might not need it all. Add just enough to form a dough that doesn't stick to your hands too much
2
Tip the dough onto a clean, lightly floured surface. Kneed for 5 minutes, or until a smooth dough forms. Shape it into a ball, put it in a clean bowl and cover with a clean, damp tea towel. Leave it somewhere warm for 40–60 minutes until doubled in size
3
Once the dough has risen, punch it back in the bowl, then tip onto a lightly floured surface. Roll the dough into a long sausage, then divide it into 6 equal pieces. Roll each piece into a ball, put them on a lightly floured surface and cover with a damp tea towel until ready to use
4
Preheat the oven to 240°C/gas mark 9. Place a pizza stone or a large flat baking tray in the oven
5
Mix together all the ingredients for the chicken köfte. Season with salt, then fry a little and taste it: adjust the seasoning as necessary and divide the mixture into 6 equal portions
6
To make the smoked salsa, you’ll need a hot barbecue or a very hot ridged griddle pan. Working in batches, cook the shallots, tomatoes and peppers until their skins are blackened. Allow them to become cool enough to handle, then peel off the shallot and pepper skins and dice the flesh
7
Peel and crush the tomatoes with the back of a fork and combine them in a bowl with the shallots and peppers and the remaining ingredients for the salsa. Season with salt
8
To make the pides (it's easiest to make them one at a time), roll out a ball of dough on a floured surface into a large oval shape about 40 x 15cm. Spread one portion of the chicken köfte mixture down the centre, leaving a border of 3cm around the edge
9
Season with a little flaky salt. Fold in the sides and pinch the ends together really well so that the pide doesn’t unravel during baking
10
Slide your pide onto a very flat baking sheet, then place it on the preheated baking tray or pizza stone. Bake for 10–12 minutes, or until golden brown and crisp on the outside
11
Remove and brush the sides of the pide with the melted butter, then top with some smoked salsa, chilli yogurt, walnuts, feta, mint and parsley. Make 5 more in the same way. If you want to serve the pides all together, set them aside after baking, then reheat and garnish as described

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