Cheese, egg and onion pide

Cheese, egg and onion pide

By
From
New Middle Eastern Food
Makes
6 pide
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Pide pies
see method for other ingredients

Method

  1. Mix 250 g washed and finely sliced haloumi, 150 g finely sliced mozzarella, 1 heaped teaspoon ground sumac, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried mint, 4 finely sliced shallots and 1 tablespoon extra-virgin olive oil in a large bowl. Top the pide pies with this mixture, making a shallow indentation in the topping down the middle. Carefully transfer two pides to the hot stones or trays and bake for 5 minutes. Crack an egg into a small bowl and break the yolk. When the 5 minutes is up, open the oven door and carefully slip the egg into one of the pides so it runs naturally along the length of the indentation. Repeat with another egg and the other pide. Bake for a further 2 minutes. Bake the remaining pides in two batches, repeating the step with four more eggs. Eat hot from the oven, sprinkled with a little sea salt.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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