You’ll need to begin this recipe a day ahead.
- 7 gm fresh yeast
- 250 gm (1 2/3 cups) plain flour
- 175 gm haloumi, coarsely grated
- 175 gm firm ricotta, coarsely crumbled
- To serve: mint
- 250 gm dried baby Iranian figs (see note)
- 40 gm honey
- 25 ml balsamic vinegar
- ½ cinnamon quill
- 1 fresh bay leaf
- 1 clove
- 1For peppered figs, soak figs in cold water overnight, then drain (reserve liquid). Transfer to a small saucepan, add enough reserved soaking water to cover, then add honey, vinegar, cinnamon, bay leaf, clove and 1 tsp coarsely ground black pepper. Cover closely with a round of baking paper, simmer over low heat until figs are very tender (45 minutes-1 hour), cool completely, then remove cinnamon, bay leaf and clove, drain and set aside.
- 2Meanwhile, for pide dough, dissolve yeast in 300ml lukewarm water. Mix flour and ¼ tsp salt in an electric mixer fitted with a dough hook to combine. With mixer on low speed, gradually add yeast mixture and knead until a soft, elastic dough forms (6-8 minutes). Turn onto a lightly floured work surface, divide into 4, roll into balls, place on a floured tray, leaving 10cm space between pieces, and stand to prove (1 hour).
- 3Meanwhile preheat oven to 220C. Roll out each piece of dough to a 25cm-long oval and place each on an oven tray lined with baking paper. Scatter over haloumi, ricotta and figs, leaving a 1cm border, then fold in edges, pinching ends together to form a boat shape. Bake in batches, swapping trays halfway through cooking, until golden (18-20 minutes), scatter with mint and serve hot.
Dried baby Iranian figs are available from Middle Eastern grocers and select delicatessens.
This recipe is from the August 2011 issue of