This is one of the most delectable things I’ve ever eaten, and as fresh dill is now widely available locally here, I put some of it to good use. I found this recipe several years ago in a Turkish cookbook by Ayla Algar entitled Classical Turkish Cooking– definitely one of the most-treasured volumes in my collection!
Although I’ve already posted a recipe for filled pide, the filling for this one is by far my favorite, and therefore I only make it 2-3 times a year, and share it; otherwise, I’ll eventually nibble my way through every loaf!
The directions for making the dough, filling and shaping it can be found here, but I offer this filling for you to try. Oh, and this time, I replaced a cup of the white flour with ata (Indian, fine whole-wheat flour) and it came out splendidly!
Also, I have made a few adjustments to the original filling, but these will be noted.
Feta and Dill Filling (for small, stuffed, pide)
2 1/2 C (about 1 pound) crumbled feta (this means Turkish feta, which is milder than Greek-style…the author suggests replacing part of this stronger feta with Italian ricotta (which I did- 1 C) or cream/Philly cheese)
3 eggs, lightly beaten
6 T unsalted butter at room temperature (I used 3 T)
2/3 C finely-chopped fresh dill
I also have begun to add the following 3 things:
freshly-ground black pepper
the green part of green onions or chives- a handful
green chiles, minced (2) or powdered, dried chiles 1/2 t or so
Mix the butter and dill together, add the eggs and mix until blended, add the crumbled feta (plus the etc.)
Shape and fill as directed here.
I have one more thing to share with you in this little post…well, two things maybe. The first is that a very talented cook named Connie, with whom I loved chatting with at a former place of employment, was so enraptured by the combination of flavours in this filled bread that she designed a pasta salad using similar ingredients…I hope my memory is intact enough for me to share it:
Boil pasta until tender/al dente (I believe she used farfalle…butterflies/bow ties), drain and cool quickly in cold water.
Then she added crumbled feta, dill, olive oil, green onions 🙂 , perhaps some salt, pepper, and ground chiles to taste… toss well……lovely for a light summer feast!
Happy Independence Day to all of you…(though the original day was so long ago that now it’s a day to watch firework displays and get a little tipsy… 😀 ) But, maybe we ought to take a moment to consider those living in turmoil and fear, and send a prayer to them for peace.