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Herb Pita with Turkish Eggs
Plat

Herb Pita with Turkish Eggs

2 h 30Pour 12Nutri-Score C€€
par @yarindanieli43 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • bread flourCéréales500 g
  • active dry yeastÉpicerie11 g
  • saltÉpices20 g
  • granulated sugarÉpicerie10 g
  • water (lukewarm)Boissons290 ml
  • rosemary (chopped)Fruits et légumes15 g
  • olive oilÉpicerie60 ml
  • garlic (minced)Fruits et légumes2 morceaux
  • fresh parsley (chopped)Fruits et légumes8 g
  • Greek yogurtProduits laitiers30 g
  • lime zestFruits et légumes2 g
  • lemon juiceFruits et légumes15 ml
  • black pepper (ground)Épices1 g
  • butterProduits laitiers30 g
  • paprikaÉpices4 g
  • eggs (poached)Produits laitiers2 morceaux
  • Aleppo pepperÉpices2 g
  • dill (fresh, chopped)Fruits et légumes5 g

par portion

Nutrition

215kcal

Glucides
33 g
Protéines
6 g
Lipides
7 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Rouleau à pâtisserie
  • Poêle ×2
  • Pinceau de cuisine

pas à pas

Préparation

  1. Mix the dry ingredients

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

  2. Knead the dough

    • Add the lukewarm water and knead lightly.
    • Add the rosemary and knead until the dough is smooth.
    Étape 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.
    Étape 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.
    Étape 4

  5. Second proof

    • Let the pitas proof until puffy.
    Étape 5

  6. Make the herb and garlic topping

    • Mix the parsley, garlic and olive oil together.
    • Set aside.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 9

  10. Poach the eggs

    • Poach the eggs in gently simmering water until the whites are set and the yolks runny.
    Étape 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.
    Étape 11
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