Dubai’s award-winning Anatolian restaurant RÜYA is known for much more than those twinkling Marina views you might be missing right now.
Its two-cheese pide is high on the list of dishes we’re yearning for, but while it may seem like a simple undertaking, there are a few more layers to the process than you might expect.
Fancy giving it a whirl? Chef Colin Clague shares the recipe straight from the kitchen…
Two-cheese pide with slow-cooked egg
Pide recipe makes one (dough yields around eight)
Prep time: 90 minutes
Cooking time: 30 minutes
Ingredients for the dough (yields around 8 small pides):
• 250g water
• 1g salt
• 500g T45 flour
• 5g dry yeast
• 2.5g sugar
• 5g olive oil
• 5g milk
• 150g biga (if you don’t have a biga, or starter, you can find a recipe at the bottom of this page)
Ingredients for the pide (makes one):
• One 90g ball of pide dough
• 50g aged kaskaval cheese
• 60g provolone cheese
• 1 organic egg
• Unsalted butter
• Pea shoots
• Micro cresses
Method for the dough:
• Mix the ingredients in a mixing bowl with medium speed, do not let the dough become elastic.
• Place a cloth over the bowl and leave to prove in a warm place for one hour before using.
• Roll out into individual 90g balls.
Method for the pide:
• Roll out the pide dough into an oval shape, sprinkle with the two cheeses.
• Fold in the edges to make boat shape.
• Place the pide in an oven pre-heated to 300°C (or your maximum heat), on top of a pre-heated baking stone, if you have one. Bake until the pide starts to colour, which will take between 5 to 9 minutes, depending on the temperature of the oven. Once cooked, remove.
• For the slow cooked eggs, use a thermometer bring a pan of water to about 62°C. Place the eggs in the water for 1 hour 10mins. Remove, and place into chill water to chill. Reserve to one side.
• When ready to serve place the eggs back into water not hotter than 60°C degrees for 3 mins to reheat. Crack the eggs into bowl of warm water and spoon out the yolk to serve on top of the pide.
• Garnish your pide with peashoots and micro cresses.
For more recipes from Dubai’s best restaurants, click here.
Biga (bread starter) recipe
• ¾ teaspoon of active dry years
• ½ cup warm water
• 3 ½ cups of T45 flour
• 1 ¼ cups of cold water
• Place the warm water in a small bowl and sprinkle yeast over the top. Leave to stand for around 15 minutes, or until the yeast has dissolved and become foamy.
• Measure flour into a large bowl, make a well in the centre, and pour in the yeast mixture and cold water. Mix together until thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator.
• Store in the refrigerator for up to two weeks. Bring portions to room temperature before adding to a recipe.