Flavor Bomb in Stone Oven: Atom Koko Pide


We’ve created an awesome recipe which will take the queen of the offal...

Flavor Bomb in Stone Oven: Atom Koko Pide

For those like me who are in love with offal dishes, kokoreç is a savory flavor made from the large intestines of farm animals except for fowls and highly likely to spoil your meal if not eaten at a place whose hygiene is suspicious.

As a result of the culinary experiments we’ve been conducting with Chef Sadık Usta who have been carrying out his art in the kitchen of Cevher Group for the past 25 years, we’ve created an awesome recipe which will take the queen of the offal dishes namely kokoreç into our houses: Atom Kokoreç Pide!

Ingredients (for 4 people)

Dough

  • 1 cup of flour
  • 1 cup of Whole-wheat flour
  • 1 dessert-spoon of dry yeast or 20 gr fresh yeast
  • Salt
  • Water

Filling

  • 16 pieces of Balıkesir-style atom kokoreç (each fist-sized)
  • 3 tomatoes
  • 250 gr green or red pepper
  • Fresh thyme (if desired)
  • Fresh coriander (if desired)
  • Parsley
  • Early-harvest green tangerines
  • Red-pepper flakes
  • Black pepper
  • Himalayan salt
  • Cumin

Preparation

  1. Preheat the stone oven 3 hours before preparation. Oak wood would be a better choice for the oven.
  2. Mix yeast with dough and add some cold water if it is summer or warm water if winter and knead it.
  3. When the dough becomes soft and elastic, cut it into equal tangerine-sized chunks and cover with damp towel and set it aside for 20 minutes.
  4. Sear the atom kokoreç for 10 minutes over grill. You will have 4 pieces of atom kokoreç per 1 pide.
  5. Mince the seared atom kokoreç with a double-bladed knife which is also called zırh in Turkey.
  6. Chop up tomatoes and peppers and add spices. Use fresh coriander if desired.
  7. Roll the dough out with your hands. Place and spread the filling over the dough.
  8. Bake it for 3 minutes in the stone oven.
  9. Remove it from the oven and then add some sage wood. Put the pide in again and let it get smoked by the sage wood. This will greatly enhance the flavor.
  10. When you remove the pide from the oven, squeeze the seasonal green tartish tangerines over the pide.
  11. As a last touch, sprinkle some parsley or fresh coriander which I’d also prefer.

 Courage and a bit of creativity are the only things you need in the kitchen. Don’t hold yourself back from trying new things ever! As this is the case, this recipe features the kind of taste that will “dance on your palate”, my friends.

Bon appétit and enjoy the taste of life…


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