Recipe of the day: Creamy herb pita with Turkish eggs

Juggling load shedding has been an activity for many home cooks of late, and with people joking they feel like they are Masterchef contestants trying to make a meal when the power is on with limited time. If you want to make a delicious meal that can stretch a further day, pita with Turkish eggs will be the right fit.

These Turkish eggs are closely likened to shakshuka, however, Turkish eggs are known as menemen by natives are eggs mixed with tomatoes.

This Turkish eggs recipe has a how-to-make yoghurt part that makes this dish so authentic to their culture.

Herb Pita with Turkish Eggs


For the pita (12 small size pita):

  • 500g bread flour
  • 11g active dry yeast
  • 20g salt
  • 10g granulated sugar
  • 290ml lukewarm water
  • ¼ cup chopped rosemary (optional)

Herb & garlic topping:

  • ¼ cup olive oil
  • 1 garlic clove (minced)
  • 2 tbsp fresh parsley- chopped

For the dip:

  • 2 tbsp of Turkish/Greek yoghurt
  • 1 garlic clove – minced
  • 1 teaspoon lime zest
  • 1 tbsp. lemon juice
  • Salt & pepper
  • 30g butter
  • 1/2 tbsp. paprika
  • 2 eggs, poached
  • ¼ tbsp. Aleppo pepper
  • Dill

ALSO TRY: Recipe of the day: Noodles with crispy chilli oil eggs


Make the pita:

  1. In a large bowl combine flour, yeast, sugar and salt and mix well.
  2. Add the water and knead lightly for approximately 5 minutes.
  3. Add rosemary and knead for another 5 minutes or until you get a smooth dough.
  4. Place the dough in a clean big bowl and cover it with plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
  5. Divide the dough into balls. Each ball should weigh approximately 100g.
  6. Then, using a floured rolling pin, roll the pieces into a circle that’s about 0.2 inches thick.
  7. Place the pitas on a kitchen towel and then cover it with another kitchen towel. Space out the pitas so they have room to grow.
  8. Let proof for 40-50 minutes.
  9. While proofing, mix together the herbs, garlic and olive oil and set aside.
  10. Preheat a non-stick pan over high-medium heat.
  11. Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.

Make the yoghurt:

  1. In a medium nonstick skillet, heat butter over medium-high, add paprika, Aleppo pepper, salt and pepper, mix and set aside.
  2. In a small bowl mix garlic, Greek yoghurt, lime zest and lime juice. Add salt and pepper and mix.
  3. At this time start making the poached eggs.
  4. Place the yoghurt on a plate, then place the eggs and season with black pepper.
  5. Drizzle over the spicy butter and finish with dill.
  6. Dip the pita in the yoghurt and enjoy!

This recipe can be found on Yarin’s breadbakebeyond Instagram page.





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