Well, we still have a few squash left from our autumn harvest and I am always looking for new meze recipes so it was inevitable that before long I would make this recipe from Ottolenghi and Tamimi’s cookbook Jerusalem (69). I substituted pomegranate syrup rather than date syrup. This makes a great addition to a meze spread but it also makes the most amazing Turkish pide or pizza – no really, it does.
Squash and Tahini Meze: About 1.2 kg of squash; olive oil; 1-2 tbs ground cinnamon; 70g tahini; 120g thick yoghurt; 2 crushed garlic; sesame seeds for garnish; seasoning.
Cut the squash into chunks, add a few tbs of olive oil and the cinnamon and mix. Roast in a a hot oven for about an hour until cooked.
Puree the squash in a food processor with the garlic, yoghurt, tahini and seasoning until smooth. Spread onto a plate and drizzle pomegranate syrup over the top and sprinkle with sesame seeds – eat with flat bread.
So, the idea of using squash puree on a pizza came from Dana – see here – but as this was a puree influenced by east Mediterranean flavours I thought a more simple Turkish pide rather than a pizza would be suitable.
I made a simple flat bread base – I don’t measure this out, I just guess – it is very forgiving. Put some strong bread flour in a food mixer, add a little olive oil, some salt and a little yeast. Gradually add in some water and mix until a nice dough is achieved. Leave it for half an hour or so.
Roll out the dough until it is as thin as you can do it, or can be bothered to do it. Put it on a baking tray. Smear over a very thin layer of leftover squash spread. Cover with grated cheddar cheese and cook in a very hot oven until crisp and starting to brown.
Cut into pieces and sprinkle with fresh coriander and serve.
We had it with leftover braised borlotti beans. Yes, we have been eating leftovers since Saturday, but I don’t care.