المكونات

  • White bread flour 400g
  • SpinneysFOOD Fine Sea Salt ¼ tsp, to taste
  • Instant yeast 1 tsp
  • SpinneysFOOD Fine Grain White Sugar 1 tsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
  • SpinneysFOOD Bottled Drinking Water 300ml, lukewarm
  • Goat’s cheese 200g
  • SpinneysFOOD Seedless Red Grapes 100g
  • SpinneysFOOD Walnuts 100g
  • SpinneysFOOD Fresh Pomegranate Jewels To taste

Nutrition (Per serving)

  • سعرات حرارية 531
  • دهون 20.8g
  • المشبعة 7.4g
  • بروتين 19g
  • الكربوهيدرات 68.7g
  • السكريات 6.6g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

فطيرة بايد جبنة الماعز مع العنب الأحمر والجوز

Middle Eastern 30 Mins Prep · 15 Mins Cook


  1. To make the dough, add the flour and salt to a large bowl and mix well. In a separate bowl, mix the yeast, sugar and 2 tbsp olive oil with the lukewarm water. Leave for a minute or so. Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough. Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy. Transfer back to the bowl. Cover with a damp cloth for approx. 1 hour. The dough should have doubled in size. Tip out onto a floured chopping board and knead again to knock back.
  2. Preheat the oven to 200°C, gas mark 6.
  3. Divide the dough into 4 even-sized balls. Roll out into long oval shapes. Pinch the dough at each end so you are making an oval shape.
  4. Slice the goat’s cheese and arrange it in the centre of each pide, leaving a space around the edges. Arrange the grapes and walnuts over the goat’s cheese. Drizzle over 2 tbsp olive oil. Fold the edges up and over the filling a little.
  5. Lightly oil a large baking tray. Carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden. Remove from the oven and allow to cool a little.
  6. Serve topped with pomegranate rubies.