I have what I like to call ‘Cider Tuesday’. I have a regular appointment in Newtown that finishes at 6, so I walk straight up the street and into the Townie. They have cider on tap, happy hour from 6 to 8pm and free jukebox from 7 to 9pm.
But FUCKED if I’m gonna eat dinner there.
Just around the corner is Saray Turkish Pizza, and usually by 11pm, or there abouts, I’m dying for one of their delicious pides.
I always order the Potato 1 pide, which contains a mix of spiced potato, spinach, egg and cheese. It’s crispy on the outside, soft on the inside dough, salty potato and stringy cheese, are a godsend after a few too many ciders. Hell, it’s fabulous before a few too many ciders, and is highly recommended as something to line the stomach before a big night.
If you’re going anywhere else in the Newtown/Enmore area to get pide (pronounced pee-day), you’re doing yourself a disservice.
That is, of course, unless you’ve already made plans to make an Open Beef Kofta at home, inspired by this recipe from the 2009 series of MasterChef Australia, with Premium minced Mirragool Wagyu beef obtained from the lovely Tim Elwin at Urban Food Market.
1 tbs coriander seeds
1 tbs cumin seeds
1/2 red onion, finely diced
2 garlic cloves, thinly sliced
1 bunch coriander
500g topside beef mince
1 lemon, sliced into quarters
5 tbs soft white breadcrumbs
1 tbs seeded mustard
2-4 pieces pita bread
Extra virgin olive oil
– Preheat oven to 180C.
– Dry fry coriander and cumin seeds in a frying pan on medium heat for 3-5 minutes until fragrant. Tip into a mortar and use pestle (or coffee grinder, as we used) and grind to a powder.
– Add olive oil to a frying pan, add Spanish onion and garlic and cook over low heat until soft and translucent. Spoon into a bowl and refrigerate until cold.
– Wash coriander root well then finely mince 6cm of the root and stem, set top half of the bunch aside for later.
– Combine mince, egg, breadcrumbs, mustard, onion and garlic mixture, coriander root and stem, ground spices, and salt and pepper in a bowl. Use clean hands to mix until well combined.
– Press beef mixture onto a 22cm round flat bread, leaving a 1cm border around the outer edge. We found that the recipe was more than enough for two, but could be stretched out to fit four if need be.
– Spread some olive oil onto a baking tray and lay the kofta on top. As the flatbreads are quite big, you may need to do them in shifts, depending on how big your oven is. Bake for about 15-20 minutes or until meat is cooked and flatbread is crispy.
– Serve with coriander leaves sprinkled on the top of each kofta and lemon wedges on the side.
As my sous chef (or chef, really. I gave instructions, he cooked) Tim and I ended getting talking (there may have been wine involved) while we were waiting for the onion and garlic to cool, we didn’t end up eating until it would have normally been Saray pide time, anyway.
Oh, the leftovers also make a fabulous breakfast on the way to work, just like a Saray pide.
With thanks to my sous chef Tim for providing the kitchen, the wine, and Ned’s Atomic Dustbin as the soundtrack, and Tim Elwin from Urban Food Market for supplying the absolutely divine minced Wagyu beef!