Finger pide (Tirnakli pide) from Anatolia: Adventures in Turkish Eating (page 45) by Somer Sivrioglu and David Dale
- nigella seeds
- plain flour
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Black Sea fondue (Kuymak); Poached eggs in garlic yoğurt and paprika (Çilbir); Cretan eggs with wild weeds (Kaygana); Purslane and ancient grains stew (Pirpirim aşi); Wedding soup with chicken and yoğurt (Düğün corbasi); Whiting sandwich with tarator (Balik ekmek); Pomegranate humus with spicy sausage (Sucuklu humus); Chilli and capsicum salsa (Antep ezme); Circassian chicken (Çerkez tavuğu)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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