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Herb Pita with Turkish Eggs
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Herb Pita with Turkish Eggs

2 h 30 minPara 12Nutri-Score C€€
de @yarindanieli43 importaciones0 veces cocinadas
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Ingredientes

12 personas
  • bread flourCereales500 g
  • active dry yeastDespensa11 g
  • saltEspecias20 g
  • granulated sugarDespensa10 g
  • water (lukewarm)Bebidas290 ml
  • rosemary (chopped)Frutas y verduras15 g
  • olive oilDespensa60 ml
  • garlic (minced)Frutas y verduras2 piezas
  • fresh parsley (chopped)Frutas y verduras8 g
  • Greek yogurtLácteos30 g
  • lime zestFrutas y verduras2 g
  • lemon juiceFrutas y verduras15 ml
  • black pepper (ground)Especias1 g
  • butterLácteos30 g
  • paprikaEspecias4 g
  • eggs (poached)Lácteos2 piezas
  • Aleppo pepperEspecias2 g
  • dill (fresh, chopped)Frutas y verduras5 g

por ración

Nutrición

215kcal

Carbohidratos
33 g
Proteínas
6 g
Grasas
7 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Rodillo
  • Sartén ×2
  • Pincel de cocina

paso a paso

Preparación

  1. Mix the dry ingredients

    • In a large bowl combine the flour, yeast, sugar and salt.
    • Mix well.
    Paso 1

  2. Knead the dough

    • Add the lukewarm water and knead lightly.
    • Add the rosemary and knead until the dough is smooth.
    Paso 2

  3. Proof the dough

    • Place the dough in a clean large bowl.
    • Cover with plastic wrap and a kitchen towel.
    • Let it proof until doubled in size.
    Paso 3

  4. Shape the pitas

    • Divide the dough into balls of about 100 g each.
    • Roll each ball with a floured rolling pin into a circle about 0.5 cm thick.
    • Place the pitas on a kitchen towel, spaced out, and cover with another towel.
    Paso 4

  5. Second proof

    • Let the pitas proof until puffy.
    Paso 5

  6. Make the herb and garlic topping

    • Mix the parsley, garlic and olive oil together.
    • Set aside.
    Paso 6

  7. Cook the pitas

    • Preheat a non-stick pan over medium-high heat.
    • Cook one pita at a time without oil, flipping every 20-30 seconds until ready.
    • Just before removing from the pan, brush lightly with the olive oil-herb mixture.
    Paso 7

  8. Prepare the spicy butter

    • Heat the butter in a non-stick skillet over medium-high heat.
    • Add the paprika, Aleppo pepper, salt and pepper, mix and set aside.
    Paso 8

  9. Make the yogurt base

    • In a small bowl mix the garlic, Greek yogurt, lime zest and lemon juice.
    • Season with salt and pepper and mix.
    Paso 9

  10. Poach the eggs

    • Poach the eggs in gently simmering water until the whites are set and the yolks runny.
    Paso 10

  11. Assemble and serve

    • Spread the yogurt on a plate and place the poached eggs on top.
    • Season with black pepper and drizzle over the spicy butter.
    • Finish with dill and serve with the warm herb pitas.
    Paso 11
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