Cheese pide, and spinach and cheese pide

Cheese pide, and spinach and cheese pide

Peynirli pide ve Ispanaklı pide

By
From
Eat Istanbul
Makes
4
Photographer
David Loftus

Pide joints abound in Istanbul. At the best ones, there’s usually a queue for this filling flatbread snack – boat-shaped or round Turkish ‘pizzas’ with cheese, spinach, spicy sucuk sausages, egg and pepper fillings. During Ramazan, plain pide is also eaten sprinkled with çörek otu (nigella or black cumin seeds).

Ingredients

Quantity Ingredient
2 teaspoons dry yeast
1 teaspoon sugar
200ml warm water
300g plain flour
1/2 tablespoon salt
extra virgin olive oil
polenta, for dusting

Egg wash

Quantity Ingredient
1 egg, lightly beaten
1 tablespoon extra virgin olive oil

Cheese filling (for 2 pide)

Quantity Ingredient
300g turkish-style kasar peyniri hard cheese, greek kasseri, or cheddar, grated

Spinach and cheese filling (for 2 pide)

Quantity Ingredient
200g spinach, boiled and chopped
100g turkish-style kasar peyniri hard cheese, greek kasseri, or cheddar, grated

Method

  1. Put the yeast, sugar and warm water in a small bowl, stir well and leave for 15 minutes or until it becomes frothy. Sift the flour and salt in a separate, large bowl and mix. Make a well in the centre and pour the yeast solution into the well. Mix well with your hands until you get a dough-like consistency, adding a little more water if necessary. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, sprinkling with extra flour if the dough is too sticky. Grease the inside of a large bowl with a little olive oil and put the ball of dough in it. Cover the bowl with a clean, damp cloth and leave the dough to rise for about 1 hour or until it has doubled in size.
  2. Preheat the oven to 240˚C (or get a wood-fired oven going!)
  3. For the egg wash, combine the beaten egg and olive oil in a small bowl.
  4. To start making the pide, turn the risen dough out onto a lightly floured surface and punch it down gently to release the air. Knead it into a cylinder shape and divide it into 4 equal pieces. Roll each piece into a ball and press it down flatly with your hand. Using a rolling pin, roll each disc out into a flatbread about 40cm long and 15cm wide (or to a size that will fit your oven), and as thin as you possibly can, turning the dough as you roll and pulling it with your hands. Pinch the dough along the sides and end to make an oval boat shape.
  5. Add either just the cheese filling or the spinach and cheese filling into the pide, making sure that there’s enough filling to cover the insides of each pide. Brush the dough edges of the pide with the egg wash and drizzle with a little extra olive oil.
  6. Transfer carefully onto a metal baking tray dusted with polenta and into the preheated oven (or onto a long-handled thin wooden board dusted with polenta and into a wood-fired oven). Bake for 10–15 minutes or until the pide is crispy and golden brown and the cheese toppings have melted. Repeat the process with the remaining pide if they don’t all fit in the oven.
  7. Cut with a sharp knife just before serving and eat whilst still piping hot.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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