Cheese Pide (Biitsa Turki Farmaajo Leh) Pide au Fromage بيتزا تركية بالجبنة

Cheese Pide (Biitsa Turki Farmaajo Leh) Pide au Fromage بيتزا تركية بالجبنة

Cheese Pide

www.xawaash.com

We were introduced to pide on our recent trip to Turkey. It was love at first bite. Some know them as Turkish pizza but they have a character of their own. Pide are similar in shape to fatayer but the dough is different. With fatayer, you aim for a soft, tender dough. Pide, on the other hand, should be crunchy and a little chewy.

The outer crunchiness of the pide is balanced by a moist filling. Unlike pizza, you do not try to avoid some moisture from seeping into the dough. Pide should be consumed as soon as they are out of the oven. It was with this in mind that we decided to add cottage cheese to mozzarella to make the filling a little moist. And we loved the result!

In Turkey, cheese pide or peynirli pide are made with kaşar (kashar) cheese. Kaşar is produced from sheep or cow’s milk and when fresh, it is a great melting cheese. Since it is not an ingredient that is readily available to all, we did not use it. Besides, the cottage cheese not only reduced the calories (we used 1% cottage cheese) but the moisture it provided also made the cheese filling taste less greasy.

 

 
Video without music:

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Cheese Pide:

  • 3 cups (420 g) All-purpose (plain) flour
  • 1 tsp (5 mL) Instant active dry yeast
  • 1 tsp (5 mL) Sugar
  • 1 ¼ cups (296 mL) Water (lukewarm)
  • 1 tsp (5 mL) Salt
  • 2 Tbsp (30 mL) Yogurt – For brushing BEFORE baking
  • 2 Tbsp (30 mL) Water – For brushing BEFORE baking
  • 2 Tbsp (30 mL) Butter (melted) – For brushing AFTER baking

Toppings:

  • 2 cups (200 g) Mozzarella (shredded)
  • 1 cup (260 g) Cottage cheese – Or ricotta
  • ¼ tsp (1.25 mL) Salt
  • ¼ tsp (1.25 mL) Ground black pepper

 

Directions:

 

Steps for preparing the cheese pide

  1. Place the flour in a bowl. Make a well in the centre and add the yeast, sugar, water and salt.
  2. Mix well and knead for 5 minutes. Cover and let the dough rise for 1 hour.
  3. Combine the mozzarella and cottage (or ricotta) cheese. Add the salt and pepper and mix well.
  4. Divide the dough into 6 equal pieces and shape them into balls. Roll out each dough ball into a 10″ (25 cm) elongated oval. Spread on top of it about 3 tablespoons of the cheese mixture.
  5. Fold the sides and shape like a boat. Mix the yogurt and water then brush the sides. Pull the pide from both ends to give it an elongated shape. Bake in a pre-heated oven with a pizza stone or baking sheet at 500°F/260°C for 12 minutes.
  6. Brush the sides with butter and enjoy while still crunchy.

 

The dough before it has risen


 

The dough after it has risen


 

The cheese filling


 

Ready for baking


 

Cheese Pide


 

Cheese Pide


 

Cheese Pide


 

Cheese Pide


 

Cheese Pide


 

Cheese Pide


 

Cheese Pide


 

Biitsa Turki Farmaajo Leh

www.xawaash.com

 

 
Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Biitsa Turki Farmaajo Leh:

  • 3 koob (420 g) Bur cad
  • 1 qy (5 mL) Qamiir rooti
  • 1 qy (5 mL) Sokor
  • 1 ¼ koob (296 mL) Biyo (qandac)
  • 1 qy (5 mL) Cusbo
  • 2 QW (30 mL) Caano fadhi
  • 2 QW (30 mL) Biyo
  • 2 QW (30 mL) Buuro (la dhalaaliyay)

Korkasaarka:

  • 2 koob (200 g) Farmaajo Masoreela (la xoqay)
  • 1 koob (260 g) Farmaajo kotej
  • ¼ qy (1.25 mL) Cusbo
  • ¼ qy (1.25 mL) Filfil madoow shiidan

 

Diyaarinta:

 

Diyaarinta biitsada

  1. Burka baaquli ku shub dhexdana bannee. Ku shub qamiirka, sokorta, biyaha iyo cusbada.
  2. Si fiican u rifaaq muddo 5 daqiiqo. Dabool ha qamiiro muddo hal saac.
  3. Isku qas farmaajada masoreelada, farmaajada kotejka (ama rikootada), cusbada iyo filfisha.
  4. Cajiinka u qaybi 6 qaybood kaddibna mid walba kuus. U fidi dherer 10 inji (25 sentimitir). Saddex qaaddo farmaajada dul saar kuna fidi.
  5. Dhinacyada laab oo sida doon oo kale ka dhig. Isku qas caana fadhiga iyo biyaha. Dhinacyada mari, kaddiba kala jiid. Ku dub foorno lasii kululeeyey kuna jiro dhagaxa biitsada ama bir foorno 500°F/260°C muddo 12 daqiiqo.
  6. Dhinacyada buuro mari. Qaddin iyada oo weli qababacleynaysa.

 

Cajiinka intuusan qamiirin


 

Cajiinka oo qamiiray


 

Farmaajada


 

Waa u diyaar in la dubo


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Biitsa Turki Farmaajo Leh


 

Pide au Fromage

www.xawaash.com

Nous avons découvert les pide (prononcé pidé) lors de notre récent voyage en Turquie. Ce fut le coup de foudre dès la première bouchée. Certains les connaissent sous le nom de pizza turque mais ils ont leur propres particularités. Les pide ont une forme similaire au fatayer mais la pâte est différente. Pour le fatayer, il faut une pâte tendre et souple. Les pide, en revanche, doivent être croustillants et un peu élastiques.

L’extérieur croustillant du pide s’accorde avec le moelleux de la garniture au fromage. A la différence d’une pizza, il n’y a pas à craindre que la pâte se ramollisse au contact de la garniture humide car les pide se consomment aussitôt sortis du four. C’est pour cette raison que nous avons décidé d’ajouter du cottage cheese à la mozzarella pour que la garniture soit plus moelleuse. Et nous avons adoré le résultat!

En Turquie, les pide au fromage ou peynirli pide sont fabriqués avec du fromage appelé kaşar (kashar). Le kaşar est fabriqué avec du lait de brebis ou de vache et quand il est frais, il est très bon fondu. Mais comme il n’est pas disponible pour tout le monde, nous ne l’avons pas utilisé. De plus, le cottage cheese est moins calorique et comme il est plus humide, il rend la garniture moins grasse.

 

 
Vidéo sans la musique:

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Pide au Fromage:

  • 3 mesures (420 g) de Farine Blanche
  • 1 cc (5 mL) de Levure de boulanger déshydratée
  • 1 cc (5 mL) de Sucre
  • 1 ¼ mesure (296 mL) d’Eau (tiède)
  • 1 cc (5 mL) de Sel
  • 2 cs (30 mL) Yaourt – Pour appliquer AVANT la cuisson
  • 2 cs (30 mL) d’Eau – Pour appliquer AVANT la cuisson
  • 2 cs (30 mL) de Beurre (fondu) – Pour appliquer APRÈS la cuisson

Garnitures:

  • 2 mesure (200 g) de Mozzarella (râpée)
  • 1 mesure (260 g) de Fromage blanc – ou Ricotta
  • ¼ cc (1.25 mL) de Sel
  • ¼ cc (1.25 mL) de Poivre Noir moulu

 

Instructions:

 

Étapes de préparation de Pide au Fromage

  1. Verser la farine dans un bol. Creuser un puit au centre et ajouter la levure, le sucre, l’eau et le sel.
  2. Bien mélanger et pétrir pendant 5 minutes. Couvrir et laisser la pâte lever pendant 1 heure.
  3. Mélanger la mozzarella et le cottage cheese (ou la ricotta). Ajouter le sel et le poivre et bien mélanger.
  4. Diviser la pâte en 6 morceaux et en faire des boules. Étaler chaque boule de pâte en ovale allongé de 10” (25 cm) de long. Étaler 3 cuillères à soupe de garniture de fromage dessus.
  5. Plier les bords et former un bateau. Mélanger le yaourt et l’eau puis brosser les bords. Tirer le pide par les deux bouts pour lui donner une forme allongée. Cuire 12 minutes sur une pierre à pizza ou une plaque dans le four préchauffé à 500°F/260°C.
  6. Brosser les bords avec du beurre et consommer rapidement pour apprécier le croustillant.

 

La pâte avant le levage


 

La pâte après le levage


 

La garniture de fromage


 

Prêts pour la cuisson


 

Pide au Fromage


 

Pide au Fromage


 

Pide au Fromage


 

Pide au Fromage


 

Pide au Fromage


 

Pide au Fromage


 

Pide au Fromage


 

بيتزا تركية بالجبنة

www.xawaash.com

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

بيتزا تركية بالجبنة
طحين ابيض متعدد الأغراض جم 420
الخميرة الفورية والفعالة ملعقة صغيرة 1
سكّر ملعقة صغيرة 1
(ماء( دافئ كوب 1 ¼
ملح ملعقة صغيرة 1
لبن زبادي ملعقة كبيرة 2
ماء ملعقة كبيرة 2
زبدة ملعقة كبيرة 2
الصلصة
(موزاريلا( مبشور جم 200
جبنة كوتاج جم 260
ملح ملعقة صغيرة ¼
فلفل اسود مطحون ملعقة صغيرة ¼

 

طريقة التحضير:

 

طريقة تحضير البيتزا

يوضع الطحين في سلطانية وتعمل حفرة في الوسط ثم توضع الخميرة، السكر، الماء والملح -1
تخلط وتعجن لمدة 5 دقائق ثم تغطى وتترك تختمر لمدة ساعة -2
تخلط جبنة الموزاريلا، الكوتاج او الريكوتا، الملح والفلفل الاسود -3
تقسم العجينة الى 6 اقسام وتشكل على هيئة كور. تفرد بطول 25 سم ثم توضع 3 ملاعق كبيرة من الحشوة في الوسط -4
تطوى جوانب العجينة وتشكل على هيئة قارب. يخلط الزبادي والماء ويدهن بها الجوانب ثم تسحب البيتزا من الطرفين. تخبز في فرن مسخن مسبقا وبه حجر البيتزا او صحن الفرن على درجة حرارة 260 د.م. (500 ف) لمدة 12 دقيقة -5
تدهن الجوانب بالزبدة وتقدم ساخنا -6

 

العجينة قبل التخمير


 

العجينة بعد التخمير


 

الجبنة


 

جاهزة للخبز


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

بيتزا تركية بالجبنة


 

 

 

 

 

 

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17 Responses to Cheese Pide (Biitsa Turki Farmaajo Leh) Pide au Fromage بيتزا تركية بالجبنة
  1. MOHAMMED AL-AMOUDI
    February 10, 2014 | 4:02 am

    من أجمل المواقع التي لابد من زيارتها للإطلاع على كل جديد
    وأعجبت بإهتمامهم باللغة العربية

    دمتم موفقين

    • A&L
      February 12, 2014 | 7:28 pm

      هذا من نبل أخلاقك و طيب أصلك، لك منا جزيل الشكر والامتنان

  2. Eman
    February 12, 2014 | 3:55 pm

    why didnt u upload this video the same time as you uploaded the youtube one? Do u usually upload recipes on youtube first,then onto here?

    • A&L
      February 12, 2014 | 8:15 pm

      We use YouTube so we don’t overburden the website. So yes we upload to YouTube first then embed it on the website.

  3. Yahya Al-Andalusí
    February 15, 2014 | 9:17 am

    Salam brothers.
    Thank you for this recipe.
    In this moment I make the dough to eat this amazing food.
    Barakal.lahu fik.
    Yahya from Al-Andalus (Andalucía).

    • A&L
      February 16, 2014 | 9:43 pm

      We are happy you have enjoyed it. Thank you!

  4. Nasra
    February 15, 2014 | 11:44 pm

    Yummy!

    Love this and Hubby(fussy eater, that doesn’t eat at all unless you Somalised it) Loved it Very much,.

    Thank you so much.

    • A&L
      February 16, 2014 | 9:51 pm

      You are very welcome. We are glad he liked it.

  5. ayan
    February 26, 2014 | 12:09 pm

    Please include ingrediant list for the cheese filling

    • A&L
      February 27, 2014 | 8:35 pm

      We added the ingredients for the topping. Thank you very much for letting us know.

  6. qaali
    July 13, 2014 | 11:34 am

    walaal waad mahadsantihiin waa cunto macaan codsi walaal rooti abuukeey ayaan jeclahay mana garanaayo sida loo sameeyo marka ii soo habeeya sida loo sameeyo waad mahadsantihiin

    • A&L
      July 13, 2014 | 10:24 pm

      Adigaa mahadda mudan walaal. Hadduu Eebbe idmo waan soo gelin doonnaa.

  7. ibrahim ahmed
    August 23, 2014 | 5:10 am

    asalamu alaikum brother

    mashallah brother i love watching you video, i am a cook my self i recently open a restaurant, i was just wondering if i could use your recipe and possibly your photos. Keep up the good work you are our model.

    • A&L
      August 28, 2014 | 10:10 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you for your comment. Yes, you can use them. We would like to know where is your restaurant?

  8. susanna f
    January 19, 2015 | 7:10 pm

    can you make half of the recipe and freeze or put the dough in the fridge to make the next day?

    • A&L
      January 29, 2015 | 1:52 am

      We use that method with pizza, but we didn’t try for this recipe.

  9. [...] As previously mentioned in the lamb pide I put up, Turkish pides can also be made of vegetables and cheese.So this is the cheese version from Somali husband-wife power-duo on youtubeThis cheese combination is not the most authentic, but it does make this recipe more feasible world-wide, rather than searching for a specific fermented Turkish cheese. I  did find the cheese pide needed a little bit of an extra kick, and some tobasco hotsauce was just right.Recipe from Xawaash. [...]

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.