I know I say this all the time, but this is definitely a new favourite recipe of mine. It’s like asking a parent to choose her favourite child. I love all my creations equally but sometimes they head to the top of the leader board in terms of the favourite dish depending on my mood and foodie tastes for that day. But regardless if it is my favourite or not, I hope that it can become one of yours, because, believe me – you need this dish in your life.
I’ve taken a classic bread dough (which is also fantastic for pitta breads, pizza bases and flatbreads) which is the perfect base for my version of a Pide (a Turkish flatbread pizza) which I’ve topped with lightly spiced aubergine, a coconut mint dip that I lovingly drizzle across the top or dip the corners into (sometimes even a double dip, but we will keep that a secret!) and topped with the most delicious pistachio dukkah, fresh pomegranate jewels and ripped fragrant mint leaves.
I first tasted these amazing Turkish pizzas when I went to Turkey as a teenager – I went for the whole summer with a friend and I experienced so many first’s, so many new’s and so many what if’s. It was actually my first trip without my parents and an adventure I will never forget – but that’s another story, for another time, preferably told over one or two of these delicious Turkish bites and a nice glass of red wine.
But what is a pide I hear you ask? Well, a pide is a Turkish flatbread, that comes in a little cute boat shape. Its baked, packed with its toppings neatly encased inside, in a stone oven, traditionally. Pide can come in many forms and its various varieties are widespread throughout the country and beyond.
The base is somewhat similar to a European style flat-bread, Western pizza crust of Middle Eastern chapati. They can be served simply with a sesame seed-sprinkle or packed with chunky belly-busting fillings. I’ve packed mine with a gorgeous mix of spiced aubergine created using a combination of cumin, smoked paprika, cinnamon and chilli flakes, paired with a cooling creamy coconut and mint dip, fresh mint, popping pomegranate seeds and a very special pistachio dukkah.
The flavours and textures in this dish are full of crunch, warmth and freshness. But please don’t be scared about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference. I absolutely love spicy food after travelling around the Middle East for many years, so I tend to always add in an extra pinch or two when I make this dish.
Also, feel free to skip a few of the scarier and more intense spices if you are making this for a family of little ones.
I absolutely love aubergines – in fact my most popular recipes on the blog contain aubergine as either the main ingredient or as a side piece boosting up the flavour profile for the main star. Aubergines, otherwise known as an eggplant is a super simple way to incorporate some bulk or meatiness into your dish, the flesh acts like a sponge when cooked which is perfect for adding extra flavour and juiciness into a dish. And slow roasted allows the ingredient to mellow out working perfectly well with rich, luxurious and decadent highly-flavoured sauces and spices, such as this one.
If you want to make these a gluten-free friendly dish, just swap out the flour for a naturally gluten free one such as buckwheat. You can also swap and change the ingredients around inside your Pide to use up any leftover veggies you have in your fridge. You can use courgette or mushrooms in replacement of the aubergine.
You need a meaty type of vegetable to hold its own and provide some bite in the bread. You can also swap the pistachio’s out for any other nut or seed in the dukkah – and I would always advice making double, because it’s the perfect spice blend to throw into soups, stews, curries and to top salads with. Just keep it in an air-tight jar and keep in a cool setting away from direct sunlight. It’s an incredibly easy way to add texture and a big hit of spice to a multitude of dishes.
If you like this recipe, why not give one of my other aubergine recipes a try? These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoes is inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier?
Try my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting dish.
And for something a little lighter, this Roast Fennel, Aubergine and Freekah, Chickpeas and Harissa Dressingticks all the right boxes.
I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!
I'd love to know if you made this recipe.
Use #RebelRecipes and tag @RebelRecipes
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Very delicious recipes
[…] The base is somewhat similar to a European style flat-bread, Western pizza crust of Middle Eastern chapati. They can be served simply with a sesame seed-sprinkle or packed with chunky belly-busting fillings. I’ve packed mine with a gorgeous mix of spiced aubergine created using a combination of cumin, smoked paprika, cinnamon and chilli flakes, paired with a cooling creamy coconut and mint dip, fresh mint, popping pomegranate seeds and a very special pistachio dukkah. Read recipe HERE […]
Made this with mixed mushrooms instead of aubergine and it was unbelievable! My dough was a little too high hydration to form the “boats” so it was more of a flatbread, but still delicious. I now have a big jar of homemade dukkah in the cupboard – I’ll be sprinkling it on everything now 😀
Thats amazing! so happy to hear
Much love
Niki xx
Hi Niki!
I’m so frustrated! I’ve tried all your doughs, even the beet flatbread, and I end up with goop that doesn’t make a dough at all, what am I doing wrong, please? Love your cookbook by the way!!!
Kindest regards, Melissa
Hi Melissa
Oh no! That so weird.. should definitely work.
Is it to wet or too dry? Basically if its too wet add more flour little by little and keep kneading. And the same if its too fry, keep adding a tiny bit of water and keep kneading and it should come together.
Let me know how you get on!
So happy you love my book!
Much love, Niki xxx
La pizza est incroyable pour toute occasion familiale
So happy you like!
Love
Niki xx
What is Dukkah lease?
Hi Holly
Dukkah is a middle eastern spice mix.
Love
Niki xx
Can these be made ahead and served cold
Hi Tina
Yes they absolutely can. I think they are a little better warm but they would still be delicious!
Love
Niki xxx
Gonna try cook these today , using gluten free flour alternatives, such as buckwheat , Could I freeze the dough once I have made it , ie uncooked , to use for other days ?
Thanks x
Hi Jo
I haven’t tried freezing the dough. Please do let me know if it works.
Love
Niki xx
very nice ,thank you
What is coconut yogurt ,
Hi Komal
Coconut yogurt is yogurt made from coconuts.
if you can’t find it you can use coconut cream.
My best
Niki xx
[…] Get the recipe […]
[…] Spiced Aubergine Pide (Vegan Turkish Flatbread Pizza) by Rebel […]
can u use cake flour or bread flour
Hey
You can use bread flour for this one.
Much love
Niki xx
[…] Get the recipe […]
Does this work with gluten free flour?
Hi Reubi
This recipe doesn’t really work gluten free flour, but you can make a buckwheat or gram flour flatbread and top as per the recipe.
Best wishes
Niki x
So glad you like! Xx
Haven’t tried yet but will keep recipe.
Great! Hope you enjoy xx