Turkish Flatbread and Dip

This recipe for pistachio cheese (Meze) dip and spread and warm flatbread (Bazlama) is inspired by yet another delicious meal I enjoyed in Istanbul! Just about every meal in Turkey starts with Meze – shared small plates of savoury spreads along with cheeses, olives, pickles and fresh bread. And I wanted to enjoy it again, at home!

• Recipe Information •

Pistachio Cheese Meze Dip:

Makes ¾ cup (175 mL)

Serves 6

Prep Time: Under 10 minutes

Bazlama (Turkish Flatbread):

Makes 4 (or double the recipe for 8)

Prep Time: 15 minutes

Cook time: 14 minutes

The bazlama is best served freshly baked.

• Ingredients •

Pistachio Cheese Meze Dip:

• 1 cup (130 g) shelled pistachios, plus extra for sprinkling
• 6 oz (1800 g) fresh goat cheese
• 2 oz (60 g) feta cheese
• ¼ - ½ cup (60-125 mL) water
• 2 tsp dried mint
• Olive oil, and pomegranate seeds, for serving

Bazlama (Turkish Flatbread):

• 2 cups (300 g) all-purpose flour
• 2 tsp fine salt
• 1 ½ tsp granulated sugar or honey
• 1 ¼ tsp instant dry yeast
• 2/3 cup (160 mL) lukewarm water
• 6 Tbsp (90 mL) thick plain yoghurt
• 1 Tbsp olive oil, plus extra for brushing
• Chopped parsley & thyme, Aleppo pepper for sprinkling

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• Directions •

Pistachio Cheese Meze Dip:

1. Purée all the ingredients except the olive oil and pomegranate in a mini chopper, or using a mortar and pestle, until smooth (start with 3 Tbsp of water before adding more). Chill until ready to serve topped with a drizzle olive oil and a sprinkling of chopped pistachios and pomegranate seeds.

Bazlama (Turkish Flatbread):

1. Measure the flour, salt, sugar (if using) and yeast into a large mixing bowl. Add the water, honey (if using in place of sugar), yoghurt and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover bowl, letting the dough rise on the counter for 40 minutes.

2. Preheat the oven to 400°F (200°C). Divide the dough into 4 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle about 8-inches (20 cm) across. Place these onto a parchment-lined baking tray (or 2, if needed).

3. Bake the bazlama for 12-14 minutes until golden brown – they will likely puff up like pita bread. Pierce each with a skewer to allow it to deflate, and brush with olive oil and sprinkle with chopped parsley, thyme and Aleppo pepper.