Turkish bread with homemade ketchup, processed cheese, ham, and eggplant
For 1 pide bread
- 250 g Mix for pide
- 155 ml chilled water (chilled in the refrigerator)
- 25 g regular flour
- 50 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the ketchup
- 1 onion
- ¼ tsp cayenne pepper
- 5 cloves
- ¼ tsp cinnamon
- 2 cloves of garlic
- 1 small can of tomato puree
- 1 can of peeled tomatoes
- 1 to 2 tbsp brown sugar, depending on how sweet you want your ketchup to be
- 1 tbsp apple vinegar or grape vinegar
- Olive oil
For the filling
- 1 eggplant
- 2 packs of processed cheddar cheese
- 6 slices of cooked ham
- Olive oil
Make the bread
Add the mix and chilled water together and knead for 10 minutes by hand or in a food processor until you have a smooth dough. Make sure the dough temperature remains below 25°C.
Shape the dough into a ball. Cover with a tea towel. Let rise at room temperature for 10 minutes.
Roll the dough ball into a rectangle (25 cm x 15 cm). Place these on a baking tray lined with parchment paper. Cover and let rise at room temperature for 25 minutes.
Mix the regular flour and water into a porridge-like consistency. Brush a portion over the dough.
Moisten your fingers with the rest of the paste. Make a check pattern by pushing your fingers very deep into the dough.
Bake the pide for 25 minutes in an oven preheated to 190°C.
Make the ketchup
Put a little olive oil in a pan. Finely chop the onion and garlic and sauté in the oil. Then add the cayenne pepper, cloves, and cinnamon. Let everything toast a little more to release the flavours.
Add the tomato puree and mix well. Only then do you add the can of peeled tomatoes, the brown sugar, the vinegar, and some salt.
Let it boil until the sauce thickens.
Blend the sauce with a mixer and keep the ketchup in a sterilised pot. You can store it this way for an extra-long time.
Make the filling
Cut the eggplant into thick slices, cover with plenty of olive oil, and grill in a grill pan. Allow to cool.
Cut the pide in half lengthwise and cover the bottom with the processed cheese, cooked ham, and grilled eggplants. Place the other half of the pide on top. Wrap the pide in aluminium foil.
Preheat the oven to 180°C and bake the pide croque for 10 to 15 minutes until the cheese melts.
Cut the pide into long strips of about 4 to 5 cm wide. Then cut each strip in half. Serve with your homemade ketchup.1