https://www.copymethat.com/r/qfhcqnzkv5/pide/
142815414
oovvni1
qfhcqnzkv5
2024-09-08 04:50:13
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Ingredients
- subheading: Dough:
- 1 ½ cups cold water
- 1 ¾ ounces sourdough starter or poolish (about 3 tablespoons) (see Note)
- 1 ( ¼-ounce) envelope active dry yeast (such as Fleischmann’s)
- 4 ½ cups plus 2 tablespoons bread flour (about 19 3/8 ounces), plus more for sprinkling and dusting
- 1 tablespoons kosher salt
- subheading: Filling:
- 12 ½ ounces taze kaşar, kashkaval, or low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 4 ¼ ounces double-cream feta cheese (or regular feta stirred into 1 tablespoon heavy cream) (about ⅔ cup)
- 1 ¾ pounds fresh asparagus spears (about 40 spears), trimmed and halved crosswise
- 1 tablespoon garlic-infused olive oil, plus more for brushing
- 1 teaspoon Aleppo pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- subheading: Additional Ingredients:
- Semolina flour, for dusting
- ¼ cup unsalted butter, melted
- ¾ cup torn mixed fresh herbs (such as flat-leaf parsley, mint, and dill)
- ¾ cup mild ajvar (bell pepper and eggplant spread)
- ¾ cup kaymak, clotted cream, or sour cream
- Grated lemon zest, for garnish
Steps
Directions at foodandwine.com
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