Fillings:

• 500g fresh anchovies
• 1 large onion
• 2 medium size tomatoes
• 1/2 cup of parsley leaves
• 1/2 cup of fresh dill
• 1/2 cup of fresh mint (optional)
• 1/4 cup of olive oil
• 1/2 tsp of paprika
• 1/2tsp of black pepper
• Salt to taste
• 1/4 cup of pine nuts or walnuts (optional)
• 1/4 cup of currants or raisins (optional)

Preparation and Cooking:

• Divide the pide dough into equal portions as in the first recipe of “Egg Pide”.
• Clean and debone fresh anchovies.
• Preparation of the fillings: In a large mixing bowl, combine the finely chopped onion, tomatoes, parsley, dill, and mint (if using), and add the olive oil, paprika, black pepper, and salt to taste. Mix well to combine the ingredients. If preferred, add nuts and/or currants, gently mix them into the filling mixture.
• When assembling the pide, spread the anchovy filling evenly over the rolled-out dough, and gently fold the anchovies into the vegetable and herb mixture, taking care not to break them apart too much.
• Follow the “Preparation and Cooking Methods” described previously in the first recipe of “pide”.

Hints and Comments:

This is a popular Turkish pide is often enjoyed as a breakfast or brunch dish.