Практика Shadowing: PIZZA TURCA (Pide): Receita fácil para fazer no forno de casa - Изучайте разговорный английский по видео
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A mixture of pizza with sfirra, in a different shape, that looks like a boat.
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The pide, or pizza turca, is a recipe that is easy to make and that is very well in any kitchen.
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We will make a basic mass with simple ingredients and without any equipment.
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Explorate various options of the rechew and learn to adapt the
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and the way to cook it according to the type of oven.
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In Turkey, the term pideh refers to all kinds of bread of pães achatados.
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There are several, but the two most famous are the pideh Ramadan, which we have here on the channel, and the pideh in the form of a boat, which is the recipe of today.
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The origin is from the north of Turkey, in the region bathed by the Negro Negro, probably during the 19th century.
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As bordas are folded to keep the recheio always very generous.
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And the form along the along is the design of the paw do padeiro, which helps a lot when it comes to the oven.
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The word pide comes from grego pita, which is a very common term used in many languages when we talk about pão achatado.
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If a pizza italiana also comes from grego pita, then I don't think so wrong to call this pizza turca.
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The recipe rends 9 units, and it's for the whole family.
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If you want to make a different quantity, more or less, just go to my website, it helps you to calculate all ingredients, including the ingredients.
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The link is here in the description.
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And a big one, come with 650 grams of trigo.
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Add 13 grams of salt, 6 grams of biologetic salt and 13 grams of sugar.
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The precision in the pan is important, so for these small ingredients I usually use this balance of precision.
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It's cheap and works super well, the link is in the description.
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For the mass to become more extensive, we'll add 20 ml of olive oil, any one you have, girassol, soja or even azeite if you want to taste.
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Here it's 385 ml of water, remember to always leave a rest in the cup and add it during the sova if you feel the necessity.
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I, for example, I made this with all the water first time and then the next day, Using the same flour, I need 10 ml to get the same result.
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When it doesn't make enough to mix with a cup, use the hands.
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One is holding the tigre and the other is holding the mass sec from the sides and bring it to the middle.
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Repare that almost no doesn't grud my finger.
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With the mass firm, I'm going to turn and turn and turn it up to mix it well.
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Forming a uniform ball, transfer it to the bench.
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It doesn't grud it on hand and on the table.
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Well, using the base of the palm oil, make the classic movement of pushing the mass back and bringing it back.
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If you feel it very hard and dry, open a disk, I put a little water that's in the water, then it's back to soak.
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You can do this movement for about 5 minutes.
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No toque, you can see that the mass changes the texture, it's more elastic and lisa.
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But it's normal you still don't develop the gluten.
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We do this trick, we put it in a plastic bag
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and take it to a rest of 15 minutes in the kitchen.
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So, this time, you can click on the button to give it a little force.
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See how I can get stronger now.
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It doesn't really rasg it with much ease.
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If you still need to strengthen, you can do it again and go back to the kitchen for 15 minutes.
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Let's divide the mass into 9 parts.
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Using the balance, it always keeps everything more uniform.
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Each piece we put the more lisp and the more lisp, put the more on the side, and turn the more on the middle,
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and turn the more on the end.
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Now I use the finger and finger to make a circular movement, Arrastando a massa na bancada.
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This will form a little bit lisa and stick.
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Then, it's just to close the bottom.
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For each other, you can put them in plastic with a tampa, with a oil, or use a large piece of oil or flour.
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It's good to leave a space of two fingers for the ball to grow.
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Using the flour, in the oil, you can make a extra extra for plastic to not resble and rachar the surface.
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You can leave the box in the box for about 1 hour in temperature and start opening.
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And you can also put it in the refrigerator and prolong the fermenting.
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I made it in the morning and I will do it now.
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If you need to leave more than 4 hours, I recommend reducing the amount of the amount of the half a half.
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Then you can leave it in the geladeira for 24 hours.
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Depending on the time you choose to make this ferment, about 30 minutes before starting to open the mass,
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you will remove it from the geladeira and turn it to 250 degrees Celsius to preheat.
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If you have a gratinator in the top, you can also turn it on.
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While the oven is on, we will prepare the recheio.
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Recheio or cobertura?
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I think it's recheio.
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In Turkey, the classic version of the beef or cheese.
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We will make the cheese with some increases.
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They use a very common cheese from there, but that is difficult to find here.
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So I decided to make a adaptation.
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misturando 500g de queijo minas frescal, pode esfarelar ele assim com a mão, e 250g de mussarela ralada.
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Salsinha também vai bem aqui se você gostar.
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Então é só misturar tudo e tá pronto a base do recheio.
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Além dos 750g de mistura de queijo, aqui eu tenho 200g de calabresa defumada picada,
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100g de presunto, 2 ovos cozidos, tomate cereja, um mix de gergelim preto e branco,
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e um ovo batido com um pouquinho de água e sal, to pencil the borders.
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It's cool to leave everything separate before starting to open the PDs.
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And if you want to get my help from the outside during your fornadas, consider yourself becoming a member of the Amo Pong Caseiro.
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Whenever you leave a comment, even if it's a more old video, I receive an alert on my phone and I ask everyone to answer it personally.
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Além of this, members have access to a bibliothèque with dozens of exclusive recipes, called Fornadas Extras, and every month has a new one.
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Click on the button to be a member here in the bottom and come to be part of our community.
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Polvile a farinha on the side and put a more lisa on the side.
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Come on with the fingers.
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And if you feel that it's grudging, pass the disc to the side to facilitate the opening.
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So we'll start by passing the roll from the middle to the top and from the middle to the bottom.
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The mass cannot be agitated on the side.
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Three times is enough.
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You'll see that it's going to offer a lot of resistance to open.
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Repeat this process with three or four discs.
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Cobre a little and wait for 5 minutes.
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When the sauce relaxes a little, it loses the resistance and is very easy to get.
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You need to reach the width of your assadeira, about 30 to 35 cm.
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If not for an anti-adherent like mine, you can use a little bit of manteiga.
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Ending of sticking in the assadeira, allowing it to occupy all the space.
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Let's put the recheio.
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I like to pesar and separate the quantity of the cheese for each piece, In this case 83 grams.
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So it's distributed in all pieces.
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Repare that I make a thin and thin tira.
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I don't leave too much that on the sides.
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I'll explain why.
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You can do it just with the cheese or incrementing Repara que eu faço uma tira comprida e fina.
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Não deixo muito queijo nas bordas laterais.
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Já vou explicar o motivo disso.
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Você pode fazer só de queijo ou ir incrementando com outras coisas.
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Aqui a gente vai de calabresa.
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Pra fechar é simples, é só dobrar as laterais e sobrepor bem as pontinhas.
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Eu ainda dou uma apertadinha na borda pra ela não levantar dentro do forno.
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A ideia aqui é que fique desse jeito, bem fechadinha.
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É por isso também que eu mantenho o queijo mais no centro.
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If it goes very far to the extremities, it ends up raising the mass.
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This is what we do when we do it at home.
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We're going to put a whole surface of the border to help dour.
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And then it's optional, you can also put a little gergelim on the whole mass.
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I also made the presunto with the oven, putting the oven on top to not resquire, and the tomato with the cereja.
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It's great.
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If you're with a superior resistance, it's ready to go fast, in 5 to 10 minutes, keeping it on 250 degrees.
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Look how it's very dourad.
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I also made a test of the lower resistance, which I think is like most of the forest domestic.
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In this case, I used a aluminum layer down to block a little heat and make it closer to the lower temperature.
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It took a little more, it took a little more, it took a 15-20 minutes, but the result was a lot.
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The pincellado helped to dour the board and the pizza kept a better format.
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I thought it was better than with the resistance.
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Diferente from the Italian pizza, that you can eat when you get out of the oven, this works more like the esfirra.
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You assa the whole oven and can serve later, without problem.
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Além of flavoring, the pidey looks pretty.
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Juntos, like the table, they look like a pintura.
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So you can't get out of the oven, don't forget to make a picture on the vertical.
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Public it on Instagram and mark it by the arroba amopão caseiro.
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And now, as you can do, you can post photos of your pães on our YouTube community.
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The link is here in the description.
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I love everything you publish and I'm going to repost some.
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And I'm going to choose the best image of the week to enter our newsletter, which is an email with recipes and ideas of pão, that I send to a group of more than 80.000 people.
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If you still don't receive my newsletter, you can see it gratis in amopomcaseiro.com.br.newsletter.
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And there are several other recipes here on the channel I know you'll like it.
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Look at this one that's on the screen.
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See you there!
О этом уроке
В этом уроке ты познакомишься с рецептом турецкой пиццы под названием «пиде», а главное — попрактикуешь разговорный английский, улучшив произношение и интонацию. Ты слушаешь речь на естественном темпе, изучаешь новые слова и выражения, связанные с готовкой, и тренируешься повторять фразы за диктором. Это отличная возможность использовать shadowing-технику, которая поможет тебе чувствовать ритм английского языка и говорить более уверенно.
Основной вокабуляр и фразы
- Pide — турецкая пицца в форме лодки, основное блюдо рецепта.
- Recheio (португальский) — начинка, но в контексте видео используется как термин для наполнения пиццы.
- Gluten — глютен, белок в пшенице, важный для структуры теста.
- Bench — стол для приготовления теста, «рабочая поверхность» в кулинарии.
- Rest (в контексте теста) — отстой, время для отдыха теста, чтобы он стал эластичным.
Советы для практики
Видео имеет умеренный темп речи, что идеально для shadowing-практики. Начни с прослушивания коротких отрывков (10–15 секунд), затем повторяй их за диктором, стараясь копировать интонацию и ритм. Обрати внимание на ударения в словах, например, «pide» или «gluten» — правильное их произношение поможет избежать смешения с другими терминами. Если ты используешь shadowing site или приложение для тренировки, зафиксируй себя на записи и сравни с оригиналом: это поможет увидеть, где нужно улучшить. Не забывай, что регулярность важнее скорости — даже 10–15 минут в день дадут результат. Сегодня ты не только узнаешь, как приготовить вкусную пиде, но и сделаешь шаг к более уверенному разговорному английскому! Удачи!
Что такое техника Shadowing?
Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.