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–+ servings

Turkish Pide

Print Recipe
Course Main Course
Cuisine Turkish
Servings 6

Equipment

  • Baking Stone

Ingredients
  

Dough

  • 450 g strong white bread flour plus extra for dusting
  • 1 sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp sea salt
  • 300 ml water
  • 2 tbsp olive oil

Brushing

  • 1 tbsp olive oil
  • 1 egg beaten

Spinach and cheese filling

  • 1 tsp olive oil
  • 1 white onion finely chopped
  • 1 tsp whole cumin seeds
  • 240 g spinach
  • 50 g firm goat's cheese crumbled
  • 2 tbsp chopped dill

Sausage and Cheese Filling

  • 100 g Kashkaval cheese grated
  • 2 tbsp dried red chilli flakes
  • 80 g raw sucuk or sujuk sausage (spicy Turkish sausage), thinly sliced
  • 3 tomatoes thinly sliced
  • 2 tbsp olive oil

Simple Sesame Pide

  • 2 tsp sesame seeds
  • 1 tsp nigella seeds

Instructions
 

  • Put the flour, yeast, sugar and 1 tsp sea salt in a large bowl and stir to combine. Stir in the water and the oil to bring everything together into a firm, smooth dough (you may need to add a little more water). Tip the dough out onto a lightly floured work surface and knead for 5 mins until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to prove until it has doubled in size, about 1 hr.

Spinach and Cheese Filling

  • Meanwhile, make the filling. Heat the oil in a frying pan over a medium heat and fry the onion for about 5 mins until translucent. Add the cumin and spinach, and continue to cook until the spinach has wilted and any liquid has evaporated – this will take about 5 mins. Remove from the heat and leave to cool.

Assembly and Baking

  • When the dough has risen, heat the oven to 220C/200C fan/gas 7. Turn the dough out onto a lightly floured work surface and divide into four. Roll each piece into a ball, then each ball out into a rough oval, around 3-4mm thick. Transfer the dough ovals to a roughly 30 x 20cm non-stick baking tray.
  • Spoon the cooled spinach filling into the centre of each dough oval, leaving a 2cm border around the edge. Sprinkle the goat’s cheese and dill over the filling. Carefully fold the sides of the dough in by about 1cm so they slightly overlap the filling, and bring the ends together to form a point. The ends may need to be slightly twisted and pressed down to fix them in place.
  • When all the pide are assembled, brush the dough with beaten egg. Bake for 10-15 mins until the dough is golden brown and the filling is bubbling. Serve warm (any leftovers can also be eaten cold).

Sausage and Cheese filling

  • Mix the cheese with the chilli flakes and cover the base of the dough with the mixture, leaving a 2cm/¾in gap around the edges.
  • Lay the tomatoes evenly across the cheese, making two rows down the middle. Top with a row of sausage slices.
  • Fold the sides of the dough over to create a wall that will hold the filling in. Secure by twisting the ends. Finish with a final trickle of olive oil and bake for 15–20 minutes.

Simple Sesame

  • Combine sesame and nigella seeds.
  • Whisk egg yolk and oil in a bowl. Brush the top of each pide with egg mixture. Use floured fingers to make indentations on top and sprinkle with seeds. Remove tray from oven and slide 1 pide onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack.
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