Kiymali Pide was the unanimous choice for gastronomic mecca of Turkey. Inigo was excited at the idea of working with dough again, and Tristan loved the idea of creating a pastry “boat” for meat mixture.
The preparation was filled with dicing and slicing tomatoes, bell peppers and parsley. Paprika, cumin, coriander were added to the meat mixture for that added flavour. Easy enough, the task was shared between the brothers with Inigo taking the lead on the dough making. “Tristan, watch my dough technique and then you can give it a try!” explained Inigo.
After the meat mixture was ready, Epicurious Kids moulded mini pastry boats for individual servings. “We have to squeeze the meat first, otherwise it gets too soggy when baking” reminding Tristan. Trouble shooting is key in cooking and I was beaming with pride to see how the mini-chefs have evolved through the years.
Once the pide was in oven, the Epicurious Kids tossed the salad of mesclun and roma tomatoes for the sides. The delicious smell of pide filled the kitchen and Inigo couldn´t help himself: “that taste like exotic pizza!” “Turkish pizza boat that´s much healthier!” agreed Tristan. Afiyet olsun!