zondag 21 april 2013


Hamur Kizartmasi/Pişi

Pişi is a very simple Turkish, bread-like, fried dough snack. People in Turkey usually eat this for breakfast, but please, don't let that stop you from eating it whenever you want. =) Until recently, I had no idea that the official name of this dish was called 'Pişi'. My mother and the rest of my family call it simply fried dough (hamur kizartma'si). But pişi sounds more fun, so pişi it is!

Pişi is usually eaten plain, without filling. Plain pişi is my favourite. But pişi with a Turkish cheese or jam filling tastes great too! The ones I made this time are the plain ones and a few with a filling of Turkish white cheese and parsley mixture. 

This recipe makes about one medium bowl of pişis - like you see in the pictures.

What you need:

  • 3.5 cups of bread or all purpose flour
  • 0.5 tbsp of salt
  • 2 tsp of sugar
  • 1 package of dry insant yeast (7 grams)
  • 350 ml (slightly less than 1.5 cup) of water

Combine all the ingredients for your dough in a bowl and kneed for about 10 minutes. Pişi dough is more moist and soft than regular bread dough. So your dough may look like it needs more flour at first, but after kneeding for about 5-10 minutes, it will turn out fine. So hold yourself from adding any flour. Your dough is ready when it doesn't stick to your bowl any more and you can form a smooth ball. The dough will stay very soft. When you have reached this stage, cover your bowl and let your dough rise for at least 2 hours. 

While your dough is rising, prepare your filling. I used a Turkish white cheese/feta with parsley filling but you can use whatever filling you want. Jam? Sucuk? Just use your fantasy. :)

When your dough has risen, we can go on with making the pişis.

Oil your surface and form little balls out of your dough. I don't use flour as it dries out te dough. We want our dough to stay moist and soft! 

Use a roller pin and roll out your dough balls. Don't make them too thick, a few millimeters is enough as the dough will rise a lot when frying them. Fill them with your filling of choise, fold them and fry them in a frying pan untill both sides are golden brown. The pisis without filling can be slight thicker of course.

(sorry for the bad picture, the lighting in my kitchen is terrible!)

After your pisis are ready, let them drain on a kitchen towel for a minute or so. Serve your pisis with Turkish black tea and enjoy! 

Afiyet olsun!

10 opmerkingen:

  1. Interesting to see these pisis look very like deep-fried flatbreads served as a street food (and a snack food in family kitchen as well) in Hungary, Slovakia and Czech Republic...historical ties have left their marks !
    We're used to eat them plain too, but I'd like to give a try to your stuffed version, it's very inviting.
    Anyway, I'm interested in learning more about Turkish food and find your articles nicely displayed, so I bookmarked your blog.
    Look forward to seeing what you come up with next !

    1. Hi first commenter!

      Very interesting! I knew that Turkish cuisine has some overlap with certain European countries, but didn't know about the pisi like dish in Central-Eastern Europe. Then again, a lot of countries have their own fried-dough dishes, so it's not that suprising I guess. :)

      Thank you very much and I hope you will enjoy the rest of my recipes also!

    2. Glad to have been your first comment, but I hope you'll soon have much more, you deserve it ! Good thing is that you posted on tastespotting, so that I've been lucky to stumble upon your blog.
      You're right, perhaps am I just a bit too Eastern Europa-centric in my food culture overview ! Especially as I know now that China, for instance, has a similar dish too...


    3. Unfortunately, this will be my last recipe for a while. My camera was stolen about 1.5 week ago and posting recipes without a camera is just not the same thing. :( I am really hoping that I won't be without a camera for a long time and that I can share more recipes and pictures with you very soon! Your kind comments most certainly motivate me.

      (Btw, now I have more time to explore your great blog! Can't believe I didn't check it out earlier)

    4. Thanks for your kind words too ! I actually don't mind if people behind the blogs where I post comments don't check mine (especially as it is quite as much a young blog as yours) but I admit it's quite pleasing when they do ! You'll naturally be most welcome.
      Regarding your camera, it's too bad ! I also hesitate to take mine when I go out for that reason. I'm so sorry for you, and hope you'll be able to get back one soon, because it would be a pity not to enjoy anymore your photographer's talents and great recipes :)
      Good luck till then !

  2. This recipe looks delicious! I was wondering if you have a recipe for burek (sp)? I had one and lost it a long time ago and haven't been able to find another one.

  3. I tried your recipe and wrote about it in my blog with reference to your blog. If you want to see it:

  4. Since 2002, "feta" has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called "feta".

  5. I decided on 10. I think yours may be smaller. Do you roll them out again after your stuff them? Mine were more football shaped and puffier. I opted for Sweet Heat Pepper Feta and Spinach. So good. Thanks for sharing. Susan A.