Slow-cooked blackberries with Turkish pide and creamed sheep’s cheese

Slow-cooked blackberries with Turkish pide and creamed sheep’s cheese

By
From
Grill Smoke BBQ
Serves
4-6
Photographer
Kris Kirkham

This recipe is inspired by the beautiful breakfasts served in Turkey. Pide is one of my favourite breads to make and eat, as it is light, tasty and cooks very quickly. The creamed sheep’s cheese is a revelation; just make sure it’s the mildest one you can find (not salty or brined), or use a light goat’s curd instead.

Ingredients

Quantity Ingredient
500g blackberries
150g caster sugar
2 teaspoons lemon, juiced
150g very mild, soft sheep’s cheese
150ml double cream
200ml runny honey

For the pide

Quantity Ingredient
500g white bread flour, sifted
1 x 7g sachet dried yeast
1 teaspoon caster sugar
2 teaspoons fine salt
280ml lukewarm water
50ml natural yogurt, plus extra for brushing the breads
2 tablespoons olive oil

Method

  1. Put the blackberries, sugar and lemon juice in a non-reactive saucepan over low heat and cook slowly for about 1 hour until the blackberries have reduced down to a rich, jammy consistency. Remove from the heat and leave to cool.
  2. Whisk together the cheese and cream until smooth. Spoon into a serving bowl and drizzle over the honey, then leave at room temperature to macerate for an hour before serving.
  3. For the pide, combine the flour, yeast, sugar and salt in a bowl. Mix in the water, yogurt and olive oil to make a dough. Cover and leave in a warm place for 1 hour, or until doubled in size.
  4. Light the barbecue and set for direct/indirect cooking.
  5. Line 2 or 3 baking sheets with baking paper and dust lightly with flour. Turn out the dough onto a floured surface, knock it back and then divide into 8. Transfer to the prepared baking sheets and press out to make thin flatbreads roughly 20cm in diameter. Leave to rest for about 20 minutes before using your fingers to make indentations in the dough (don’t press all the way through!).
  6. Lightly brush the breads with yogurt, then carefully transfer the flatbreads to a grill in the direct heat zone. Cook for 2 minutes on each side, or until cooked through and nicely browned.
  7. Serve hot with the slow-cooked blackberries and honeymacerated cheese.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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