Description
A vibrant and shareable mezze plate featuring warm herbed Turkish pide served with creamy hummus, cool tzatziki, smoky muhammara, fresh cucumber tomato salad, olives, and crumbled feta. Perfect for gatherings, light dinners, or an impressive appetizer spread.
Ingredients
Units
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- 3 cups all purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 3 tablespoons olive oil (divided)
- 1 1/2 teaspoons salt
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 cup hummus
- 1 cup tzatziki
- 3/4 cup muhammara
- 1 cup mixed olives
- 1 large cucumber, diced
- 2 medium tomatoes, diced
- 1/2 cup feta cheese, crumbled
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, yeast, and salt. Add warm water and 2 tablespoons olive oil. Mix until a dough forms, then knead for about 8 minutes until smooth. Fold in chopped parsley and dill.
- Lightly oil the bowl, place the dough inside, cover, and let rise for about 1 hour until doubled in size.
- Punch down the dough, divide into two portions, and roll each into an oval shape. Place on the baking sheet and brush lightly with remaining olive oil.
- Bake for 15 to 18 minutes until golden brown and cooked through.
- In a bowl, mix diced cucumber, tomatoes, and lemon juice.
- Slice the warm herbed pide and arrange on a large platter with hummus, tzatziki, muhammara, olives, cucumber tomato salad, and crumbled feta. Serve warm.
Notes
- Allow the dough to rise in a warm environment for best texture.
- Check the bread at 15 minutes to avoid overbaking.
- Warm the bread slightly before serving if made ahead.
- Dips can be prepared up to one day in advance and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg