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Herb Pita with Turkish Eggs
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Herb Pita with Turkish Eggs

2 godz. 30 minPorcje: 12Nutri-Score C€€
od @yarindanieli43 importyugotowano 0 razy
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Składniki

12 osób
  • bread flourProdukty zbożowe500 g
  • active dry yeastSpiżarnia11 g
  • saltPrzyprawy20 g
  • granulated sugarSpiżarnia10 g
  • water (lukewarm)Napoje290 ml
  • rosemary (chopped)Warzywa i owoce15 g
  • olive oilSpiżarnia60 ml
  • garlic (minced)Warzywa i owoce2 kawałki
  • fresh parsley (chopped)Warzywa i owoce8 g
  • Greek yogurtNabiał30 g
  • lime zestWarzywa i owoce2 g
  • lemon juiceWarzywa i owoce15 ml
  • black pepper (ground)Przyprawy1 g
  • butterNabiał30 g
  • paprikaPrzyprawy4 g
  • eggs (poached)Nabiał2 kawałki
  • Aleppo pepperPrzyprawy2 g
  • dill (fresh, chopped)Warzywa i owoce5 g

na porcję

Wartości odżywcze

215kcal

Węglowodany
33 g
Białko
6 g
Tłuszcz
7 g
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Przybory

  • Miska ×2
  • Wałek do ciasta
  • Patelnia ×2
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  1. Mix the dry ingredients

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

  2. Knead the dough

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

  5. Second proof

    • Let the pitas proof until puffy.
    Krok 5

  6. Make the herb and garlic topping

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

  10. Poach the eggs

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