The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Bread

Thu Feb 23, 2017

Paratha

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Paratha

No Indian meal feels complete to me without some form of bread. I tend to opt for buttery, soft naan, but equally delicious are light and airy poori and flaky, layered paratha. I've been on kick of making Chinese scallion pancakes at home lately, and I couldn't help but notice that the interior texture of those layered breads were very similar to paratha. Not only did this make me crave some of that Indian bread, but also made me think I could essentially use the same process as scallion pancakes, just swapping some ingredients, and end up with pretty perfect paratha, so I tried just that.

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Thu Apr 28, 2016

Turkish Spinach and Cheese Pides

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Spinach and Cheese Pide

In my creative process of thinking of new recipes, once I hit an idea, my brain often won't stop considering all the variations that can come out of it. This was the case when I decide to try to make Turkish pides— which are pizza-like stuffed flatbreads. My original inspiration was a minced lamb pide, but instantly I wanted to also do a potato version, and a spinach and cheese version. My tendency towards excess led me to make all three, and I'm finally getting around to sharing that last one of the series.

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Tue Mar 1, 2016

Patatesli Pide

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Patatesli Pide

As much as I love my KettlePizza, it does take about an hour to get it fully fired up and ready to cook with, then extra time to dissemble and put away. That added time and maintenance translates to me not using it nearly as much as I'd like to. When I do get it going, I try to make the best use of that blazing hot fire as possible. So when I decided to try my hand in making pides—Turkish stuffed flatbreads—I went for broke and did three distinct recipes. The original inspiration was a minced lamb pide that turned out incredible, but my second variation, a spiced potato or patatesli pide, turned out equally great.

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Tue Dec 8, 2015

Turkish Minced Lamb Pide

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Turkish Lamb Pide

A few months before I left Astoria, a Turkish spot opened up right at the steps of the elevated Ditmars station I used daily, making it an easy destination that quickly became a regular for me. With the little amount of time I had to spend there, I was able to explore the vast majority of the menu that included various kebabs, shawarmas, manti, breads, and salads. One of the few items I hadn't experienced previously and instantly loved were the delicious pides—which are essentially like a pizza with a topping spread along an elongated football shape dough that's baked in a very hot oven. Of the variety of pides I was able to sample, I was most smitten with the minced lamb version and decided I wanted to try to make it at home since it's not something I can get quite as easily here in Durham.

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Wed Aug 25, 2010

Frustration, Torment, and Pocket Pitas

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Pocket Pitas

Grrrrrrr. Just thinking of working with dough elicits a deep visceral reaction of frustration and torment—"grrrrr" being one of the kinder phrases that comes to mind when trying to describe that feeling. I love bread, and so wish it came to me as naturally as working with meat. Why is proofing such a mystery, while seasoning so simple? Why is rising such a nail-bitter, while marinating is a walk in the park? Why is baking so perilous, while grilling so care free? All of those feelings should keep me a good distance away from any bread-making endeavors, but some perverse force seems to pull me into doughy situations that often result in the free flinging of expletives that, every once in a while, actually end with something that was worth the suffering, like these grilled pocket pitas.

More and recipe after the jump >>