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Turkish Cheese Pide | Crispy Cheese Boats
(0)
35 min
Under an hour
Knuspr-Küche
Luftig-knuspriger Hefeteig trifft auf eine herrlich schmelzende Füllung aus Schafskäse, Mozzarella und frischen Kräutern. Diese traditionelle türkische Käse-Pide gelingt im Handumdrehen und bringt Urlaubsflair direkt auf deinen Teller.
Preparation method
Preparing & proofing the dough
Dissolve the fresh yeast along with the sugar in 220 ml of lukewarm water and let the mixture rest for about 5 minutes until light bubbles form.
Place the wheat flour and fine salt into a large mixing bowl. Add the yeast water and olive oil, then knead everything for about 8 to 10 minutes into a smooth, elastic dough. Cover the bowl and let the dough rise in a warm place for 45 to 60 minutes, until it has doubled in volume.
Mixing the cheese filling & shaping the boats
Crumble the sheep's milk cheese with a fork into a bowl. Mix it with the grated cheese, ricotta, and finely chopped flat-leaf parsley. Separate the egg: add the egg white to the cheese mixture and set the egg yolk aside for brushing.
Chef's tip
For a subtle Mediterranean kick, you can sprinkle some Pul Biber (Turkish chili flakes) over the cheese filling.
Pide tastes best warm. Served together with a crisp tomato and cucumber salad, it makes a fantastic summer meal.
19 min
Quick
