Note: this recipe is inspired by but does not appear in The Elder Scrolls
The port towns of Hammerfell are bustling with sailors, travellers, dock workers, and thieves, and all of them can probably agree on one thing: of all the quick foods to grab in Tamriel, pide is probably the tastiest, and there's a variation for everybody. Sentinel's docks are bustling with small kiosks, and at least a quarter of them are dedicated to feeding the hungry masses with these delicious bread boats stuffed with any number of savoury fillings. This recipe is what is colloquially called the "pack guar pide", because it's heaped to the brim with all the ingredients on offer, making it a hearty meal for two!
This version contains a lovely spiced beef mince filling, but a vegetarian version that's just as good can be made by omitting it, using veggie "mince", or chopped mushrooms!
2 1/2 cups plain flour, plus extra for dusting
1 cup warm (not hot!) water
1 tbsp harissa spice paste
250g feta cheese, drained and crumbled
1 handful baby spinach, washed
1/4 cup shredded mozzarella or cheddar
1 tbsp mixed dried herbs of your choice
Salt and pepper, to taste
Lemon wedges, to serve (optional)
In a bowl, whisk the yeast with the sugar and water and wait 5 minutes to activate. When frothy, add the flour and a pinch of salt and pepper, and knead until a smooth dough has formed. Dust well with extra flour and cover with a tea towel or cheesecloth and leave in a warm place to rise for an hour.
In a bowl, mix the beef mince with the garlic, chili flakes, dried herbs, and harissa paste until thoroughly combined. Cover with plastic and leave in the fridge to marinate for 30 minutes.
Preheat oven to 180C/356F. Grease a baking tray well with olive oil.
Remove the bowl with the mince from the fridge and add the crumbled feta, spinach, onions, and any salt and pepper to taste. Mix until well combined.
Beat out the dough and turn it onto a floured surface. Roll it out to about 1/2" thickness in the shape of an oval (it doesn't have to be perfect, and transfer to the baking tray. Make sure that it's wide enough for the fillings!
Spoon the beef filling onto the dough, spreading it out across the surface but concentrating most of it in the middle, with some space along the edges. Pinch together the ends of the dough, about 2" of the way along, on either end to secure them, and continue pinching the dough up along the sides to raise them and keep the filling in. You should end up with a nice canoe-shape.
Use a spoon to pat down the filling evenly, and make a small indentation in the centre (this will prevent the egg from running). Sprinkle the top with shredded cheese, and crack the egg into the indentation.
Bake on the middle shelf for 35-45 minutes, until the cheese is melted and brown, and the dough and filling is cooked through entirely.
Remove from the oven and slide onto a cooling rack for 5 minutes. Slice horizontally across the pide (usually 6 slices is the norm but you can have more or fewer), and enjoy eating with your hands! Serve with a drizzle of lemon juice, if you like.