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Beer Steamed Pipi & Grilled Gözleme

Beer Steamed Pipi & Grilled Gözleme

Can be messy removing the shells, but it is well worth it.

Ready in: 1 hour 50 minutes

Serves: 2

Complexity: very-easy

kcal: 182

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Ingredients

GÖZLEME:--
200 g natural yoghurt
1 pinch salt
250 g self-rising flour
Rice bran oil
PIPI:--
1 tbsp olive oil
6 cloves garlic, minced
2 red onions, chopped fine
8 dozen pipi, well-scrubbed
110 g butter
2 tbsp New York Cut pepper
2 bottles of lager
2 tsp SIDS SMOKEY GARLIC SAUCE
Fresh parsley, chopped

Directions

Place yoghurt and salt in a large bowl.
Gradually add the flour and stir with a butter knife until mixture forms a stiff dough.
Knead on a lightly-floured surface, until the dough is soft and slightly sticky.
Put dough in a bowl, cover with plastic wrap, and place in refrigerator for an hour.
Roll out chilled dough on a flour-covered surface. Cut into 4 pieces, about 20 cm in length.
Preheat grill or frying pan. Oil the grill or pan. Cook two pieces of dough at a time, until golden brown, turning once.
Heat oil in a wok or large stock pot. Gently sauté garlic and onions until translucent and starting to caramelize. Place pipi's in the wok and add butter and pepper. Pour in beer and SIDS SMOKEY GARLIC SAUCE. Cover pot and bring to boil over medium heat, cooking until pipi's open.
Add fresh parsley to steamed pipi's and toss. Remove to platter or large serving bowl, discarding any that do not open. Pour broth into a serving bowl for dipping with gözleme.