Cheese Pide
- Soomaali
- Biitsa Turki Farmaajo Leh
- Français
- Pide au Fromage
- العربية
- بيتزا تركية بالجبنة
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Cheese Pide
Toppings
Method
Tap a step to mark it done.
Steps for preparing the cheese pide Place the flour in a bowl. Make a well in the centre and add the yeast, sugar, water and salt.
Mix well and knead for 5 minutes. Cover and let the dough rise for 1 hour.
Combine the mozzarella and cottage (or ricotta) cheese. Add the salt and pepper and mix well.
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.
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.
Brush the sides with butter and enjoy while still crunchy.
Comments
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can you make half of the recipe and freeze or put the dough in the fridge to make the next day?
We use that method with pizza, but we didn’t try for this recipe.
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.
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you for your comment. Yes, you can use them. We would like to know where is your restaurant?
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
Adigaa mahadda mudan walaal. Hadduu Eebbe idmo waan soo gelin doonnaa.
Please include ingrediant list for the cheese filling
We added the ingredients for the topping. Thank you very much for letting us know.
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.
You are very welcome. We are glad he liked it.