Pide

Pide

Pide with cheese and sausage

By
From
Istanbul
Makes
4
Photographer
Steven Joyce

These rich, canoe-shaped stuffed breads make a perfect weekend brunch or supper. In Istanbul they are served with lots of different toppings, like spiced minced meat, kasseri cheese and tomato, grilled peppers, sausage or egg – and are almost always washed down with a glass of salty ayran.

Simsek Pide, just off Taksim Square and next to the French Consulate is a great place for authentic pide, with crisp crusts and just the right amount of melted, buttery cheese.

Dough

Ingredients

Quantity Ingredient
175ml milk
1 tablespoon active dried yeast
1 tablespoon sugar
1 tablespoon olive oil
250g strong white bread flour
1/2 teaspoon salt
polenta, cornmeal or semolina, for dusting

Filling

Quantity Ingredient
200g hard cheese, grated, (I use a mixture of cheddar and hard mozzarella)
1-2 sucuk sausages, finely sliced, (or use chorizo or pepperoni)

Method

  1. Warm the milk slightly until lukewarm. Mix it with the yeast, sugar and oil in a jug and leave for 10–15 minutes to activate the yeast. It should form a thick, frothy head.
  2. In a bowl, mix the liquid with the flour and salt, working it with your hands to create a soft, sticky dough. With floured hands, knead the dough for 10 minutes until smooth and elastic: if it is very wet you may need to start doing this in the bowl first before turning it out onto a floured surface. Wipe a little oil around the inside of a clean bowl. Place the dough in the bowl, cover it with a damp cloth or oiled clingfilm and leave in a warm place to rise for about an hour or until it has doubled in size. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)
  3. Meanwhile, preheat the oven to 230˚C and put two pizza stones or upturned large baking trays in to heat up. Knock back the dough to almost its original size. Divide into 4 balls and set aside to rest for 15 minutes.
  4. Have ready four pieces of baking paper, about 40 × 20 cm. Dust each one with a little flour, polenta, cornmeal or semolina. Roll out each ball into a narrow oblong on a floured surface with a floured pin to roughly 30 × 10 cm. Slide each piece of dough onto a prepared sheet of baking paper.
  5. Scatter a quarter of the cheese along the middle of each piece of dough. Wet the ends of the dough ovals and pinch them together and upwards, like prow of a boat. Fold the sides inwards, creating a 1 cm lip all the way around the pide. This will enclose the cheese (or other filling) and stop it running out when it melts. Arrange 5 or 6 slices of sucuk or other sausage on each pide.
  6. Take the hot stones or baking trays out of the oven and slide the paper sheets and the dough on to them (cook in two batches if necessary). Bake the pide for 7–8 minutes, until the dough has puffed up and browned, the cheese has melted and is bubbling and the sausage is sizzling. Serve immediately, either whole or sliced into small slivers.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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