Step into the world of Turkish cuisine and get ready to indulge in the delightful Turkish Cheese Pide! This beloved dish has been satisfying taste buds for ages with its boat-shaped look and irresistible flavor
This Turkish Cheese Pide recipe might not adhere to the traditional recipe but let me assure you, it is so good that it will leave you craving for more. The best part is that it’s really easy to make and you can customize the toppings to your liking. This dish will quickly become a favorite in your household, so give it a try!
A Culinary Masterpiece
What Is Turkish Pide?
Turkish Cheese Pide, also known as “Peynirli Pide,” or “Sebzeli Pide” is a mouthwatering boat-shaped flatbread, often described as a cross between pizza and calzone, originating from Turkey. The dough is typically soft and chewy, baked to perfection, and topped with a variety of delicious toppings.
While cheese, mainly a mix of feta and mozzarella, is a classic filling, there are numerous variations available, featuring ingredients such as minced meat, vegetables, herbs, or even sweet options with nuts and honey.
One Bite and You’ll Be Hooked
Tips and Tricks
Good dough is key for this recipe to succeed, so you must follow my viral Ten Minute Multi-Use Dough exactly as instructed.
Do not skip brushing the edges of your pide with egg wash, this is what gives it a beautiful golden color.
Be sure to bake your cheese pide until it turns golden brown but be careful not to overbake it as it might burn.
When shaping the pide, make sure the edges are slightly raised to create a boat-like structure. This helps hold the toppings and prevents them from spilling over.
Cheese Lovers’ Paradise
Turkish Cheese Pide Variations
This Turkish Pide is highly customizable, allowing you to explore a wide range of flavors and ingredients. So get creative, and combine your favorite toppings to create your signature pide recipe!
For a vegetarian-friendly and nutritious variation, create a colorful mix of sautéed bell peppers, zucchini, and tomatoes. Spread them over the dough with some cheese if you would like.
Incorporate fresh herbs like parsley, mint, or oregano to enhance the flavor. A sprinkle of nigella seeds or sesame seeds on top of the pide will add a delightful crunch.
Fill the pide with a mixture of crushed nuts, such as walnuts or pistachios, sugar, and a touch of cinnamon for a sweet variation. This delightful treat is perfect for dessert or as a sweet snack.
And for that Middle Eastern touch, you can try to sprinkle some Zaatar and enjoy it with a cup of tea.
Culinary Creativity Unleashed!
Frequently Asked Questions (FAQs)
When stored properly in the refrigerator, Turkish Cheese Pide can typically last for 3 to 4 days.
Yes, you can freeze your baked pide. All you have to do is allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing.
One thing that is so convenient about Turkish pide is how versatile and customizable it is, so it can be easily adapted to suit vegetarians by using only vegetarian-friendly toppings such as cheese, vegetables, and herbs.
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before shaping and baking.
Your Taste Buds Will Thank You For This!
What You Will Need
1 recipe of Ten Minute Multi-Use Dough, divided into 10 equal pieces
For the Cheese mixture
Cream cheese: It is recommended to use the Arabic kind in a glass
Crumbled feta: The best feta to use is Bulgarian or Austrian feta in a can, rather than the regular feta found at grocery stores
Shredded mozzarella: It lends the pide a gooey goodness
Turkish Sujuk: This step is optional
Egg: You have to whisk them to make the eggwash for brushing
Sesame seeds: This is optional but it adds a delightful crunch
Save This Recipe For Later!
How to Make Turkish Cheese Pide
To start off, prepare the 10-minute dough recipe and divide it into 10 equal pieces.
Then, spray or lightly oil a flat surface.
After that, add a dough ball and spread until it’s elongated, you don’t want thin to be paper thin but not thick either.
Now, roll up the long edges to create a seal, only 2-3 times. This helps the cheese stay in the dough. Pinch both edges shut.
Next, add the cheese mixture, and if you’re using sujuk, remove the beef from the casing and slice it into thin slices and add on top of the cheese and transfer to a baking sheet lined with parchment paper.
Then, brush with egg wash and sprinkle the edges with sesame seeds.
Finally, bake at 475℉ for 10-15 minutes or until the bottom is crispy, and the cheese gets some color, keeping in mind to move the baking sheet to the top rack so the bottom doesn’t burn.
Serve and enjoy!
The Final Product!
Recipes You Shouldn’t Miss Out On:
Zaatar and Cheese Breakfast Bake
Crispy Cheese Borek (Turkish Cheese Rolls)
Bakery Style Almond Croissants
Strawberry Mascarpone Crème Croissants
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Turkish Cheese Pide
Ingredients
- 1 recipe of Ten Minute Multi-Use Dough divided into 10 equal pieces
Cheese Mixture
- 8 ounces cream cheese (preferably the Arabic kind in a glass)
- 1 cup crumbled feta (best to use Bulgarian or Austrian feta- in a can, it is better than normal grocery store feta)
- 2 cups shredded mozzarella
- Turkish Sujuk (optional)
- Egg whisked for egg wash
- Sesame seeds optional
Instructions
- Prepare the 10 minute dough recipe and divide into 10 equal pieces.
- Spray or lightly oil a flat surface.
- Add a dough ball and spread until it’s elongated, you don’t want thin to be paper thin but not thick either.
- Roll up the long edges to create a seal, only 2-3 times. This helps the cheese stay in the dough.
- Pinch both edges shut.
- Add the cheese mixture, and if you’re using sujuck, remove the beef from the casing and slice it into thin slices and add on top of the cheese and transfer to a baking sheet lined with parchment paper.
- Brush with egg wash and sprinkle the edges with sesame seeds.
- Bake at 475℉ for 10-15 minutes or until the bottom is crispy, and the cheese gets some color, keeping in mind to move the baking sheet to the top rack so the bottom doesn’t burn.
Notes
- Good dough is key for this recipe to succeed so you need to be sure to follow my viral Ten Minute Multi-Use Dough as instructed.
- Be sure to bake your cheese pide until it turns golden brown. Be careful not to overbake it as it might burn.
- Do not skip brushing the edges of your pide with egg wash, this is what gives it a beautiful golden color.
- When shaping the pide, make sure the edges are slightly raised to create a boat-like structure. This helps hold the toppings and prevents them from spilling over.
Great recipe. Thanks for sharing
I live in a very small town. We’re just starting to get ‘ethnic’ aka non-boring-white foods in the grocery stores. Arabic cream cheese won’t be found, and so I need to substitute.
Should I use the spreadable kind in the plastic tub, or the regular brick kind?
Thank you and Ramadan Mubarak!
You can use normal cream cheese, tub or block! Ramadan Mubarak 🙂