Turkish Pide (Galette) with Potatoes
Turkish Pide (Galette) with Potatoes - Crispy dough pancake with Turkish roots, inspired by the classic Patatesli Pide
Healthy, because
Even smarter
Nutritional values
Pumpkin convinces with every amount of beta-carotene. The secondary plant substance is the most important precursor of vitamin A and is converted into its active form in the intestine. By adding fat, but also by crushing, our body can optimally utilize the carotenoid.
Our pide with potatoes is inspired by the Turkish classic Patatesli Pide. If you want to prepare it in a very classic way, replace the pumpkin slices with the same amount of potato slices. Also, depending on the season, the pide with potatoes can be prepared with other vegetables. For example, how about a combination of potato and green asparagus in spring or beet instead of pumpkin in winter?
(Percentage of daily recommendation)
| Calorie | 502 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (4 tsp)
- 4 tsps honey
- 10 ¾ ozs Bread flour (+ 1 tablespoon for working)
- salt
- 11 ozs waxy potatoes
- 7 ozs Hokkaido pumpkin (or peeled butternut squash)
- 2 sprigs rosemary
- 1 sprig thyme
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- 1 garlic clove
- peppers
- 4 ozs Feta
- 3 Tbsps Greek yogurt
- 1 Tbsp milk (whole)
- 1 Tbsp sesame
Kitchen utensils
Preparation steps
For the dough, dissolve yeast with 1 tsp honey and 1 tbsp flour in 6 ounces of lukewarm water and let rest covered for 5-10 minutes. Sift the remaining flour with 1/2 tsp salt into a mixing bowl and press a well into it. Pour in the yeast water and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 1 hour.
Meanwhile, peel potatoes, wash. Wash the pumpkin as well. Slice potatoes and pumpkin into fine slices and steam one after the other in a steamer insert over strong boiling water, covered, for 3-5 minutes. Remove, spread slices on paper towels and let cool.
Cover 2 baking trays with baking paper. Wash rosemary and thyme, dab dry, pluck off needles or leaves. Chop half of the rosemary needles finely, half coarsely. Finely chop thyme leaves.
Place potato and pumpkin slices in a bowl with finely chopped rosemary. Mix in 1 tablespoon vinegar, olive oil, 1 teaspoon honey and thyme. Peel garlic, press through a press, and season with salt and pepper. Finely crumble feta, mix with 2 Tbsp yogurt, remaining honey, and remaining vinegar. Season feta cream with salt and pepper.
Divide dough in half and roll each out on a floured work surface into 2 thin patties. Place 2 patties on each baking sheet and spread with half of the feta cream, leaving an approx. 1.5 inch wide border all around and spreading potato and pumpkin slices on top.
Fold the edges of the dough inwards from the long sides and press the ends together. Mix the remaining yogurt with milk, brush the folded edges of the dough with it, and sprinkle with sesame seeds. Place both baking trays in the preheated oven at 325˚F and bake for approx. 35 minutes until crispy. Remove, let cool, sprinkle with coarsely chopped rosemary, and serve.
