Skip to content
Menu
Herb Pita with Turkish Eggs
Hoofdgerecht

Herb Pita with Turkish Eggs

2 u 30 minVoor 12Nutri-Score C€€
van @yarindanieli43 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • bread flourGranen500 g
  • active dry yeastVoorraadkast11 g
  • saltKruiden en specerijen20 g
  • granulated sugarVoorraadkast10 g
  • water (lukewarm)Dranken290 ml
  • rosemary (chopped)Groente en fruit15 g
  • olive oilVoorraadkast60 ml
  • garlic (minced)Groente en fruit2 stukken
  • fresh parsley (chopped)Groente en fruit8 g
  • Greek yogurtZuivel30 g
  • lime zestGroente en fruit2 g
  • lemon juiceGroente en fruit15 ml
  • black pepper (ground)Kruiden en specerijen1 g
  • butterZuivel30 g
  • paprikaKruiden en specerijen4 g
  • eggs (poached)Zuivel2 stukken
  • Aleppo pepperKruiden en specerijen2 g
  • dill (fresh, chopped)Groente en fruit5 g

per portie

Voedingswaarden

215kcal

Koolhydraten
33 g
Eiwitten
6 g
Vetten
7 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Deegroller
  • Koekenpan ×2
  • Bakkwast

stap voor stap

Bereiding

  1. Mix the dry ingredients

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

  2. Knead the dough

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

  5. Second proof

    • Let the pitas proof until puffy.
    Stap 5

  6. Make the herb and garlic topping

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

  10. Poach the eggs

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