Andy Montoya
Pide is a Turkish flatbread that is typically baked in an oval, boat-like shape. It is filled with cheese and a variety of other toppings, such as vegetables, meats, and herbs. The type of cheese used in pide varies, but traditional recipes call for kaşar, a Turkish cheese made from sheep's milk or a mixture of sheep and goat's milk. This cheese has a similar taste and texture to mozzarella, which is often used as a substitute. Other cheeses used in pide include tulum, feta, Monterey Jack, cheddar, and goat's cheese.
| Characteristics | Values |
|---|---|
| Cheese used in Turkish Pide | Kasar, mozzarella, feta, Monterey Jack, goat's cheese, cheddar, Bulgarian feta, Austrian feta, Arabic cream cheese, mozzarella, tulum |
| Pide shape | Oval, boat-shaped, round, closed version called Kapali pide |
| Pide dough ingredients | Flour, sugar, salt, olive oil, water, yeast |
| Pide dough preparation | Mix dry ingredients, add wet ingredients, knead until soft and smooth, let rest if it springs back and doesn't stretch |
| Pide baking instructions | Preheat oven, place pide on a floured surface, bake for 10-15 minutes until golden brown, brush edges with butter |
| Pide toppings/fillings | Spinach, sujuk (Turkish beef sausage), sumac, coriander/cilantro, sesame seeds, lamb, egg, oregano, chilli flakes, dill, pul biber |
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What You'll Learn
Turkish Cheese Pide
The Cheese
The star of the show in Turkish Cheese Pide is, of course, the cheese itself. While you can use any cheese you like, traditional Turkish Pide typically features kaşar cheese, a Turkish cheese made from sheep's milk, sometimes mixed with goat's milk. It has a similar taste, texture, and melting quality to mozzarella, so that can be used as a substitute. For an extra indulgent touch, combine kasar with mozzarella, feta, or Monterey Jack for a gooey, creamy delight. If you're feeling adventurous, add some mature cheddar or sujuk, a spiced Turkish beef sausage, for an explosion of flavour.
The Dough
The foundation of any great Pide is its dough. To make the perfect dough, start by combining flour, sugar, salt, and olive oil in a stand mixer. Then, add in the yeast mixture and knead the dough until it's soft, smooth, and stretchy. Don't skimp on the flour when rolling out the dough—it ensures an even roll and helps create that signature crispy crust. If you're short on time, instant yeast will work just fine, and you can always prepare the dough in advance and refrigerate it for up to 24 hours before shaping and baking.
Baking and Serving
When it comes to baking, preheat your oven and transfer your Pide to a baking sheet lined with parchment paper. Bake for around 10-15 minutes, keeping a close eye to ensure the crust turns a golden brown and the cheese melts to perfection. Brush the edges with butter or egg wash for that beautiful golden colour. Turkish Cheese Pide is best enjoyed fresh from the oven, ideally with a glass of cold ayran, a Turkish yoghurt drink, and a simple salad on the side.
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Tulum Turkish Cheese
Pide is a Turkish flatbread that is made in an oval, boat-like shape and topped with cheese and other toppings such as vegetables, meat, or sausage. The traditional cheese used for pide is called kasar, which is made from sheep's milk or a mixture of sheep's and goat's milk. It has a similar taste, texture, and melting quality to mozzarella.
Tulum cheese is produced in various regions of Turkey, including the Erzincan Province in Eastern Anatolia, the Aegean Region provinces of İzmir, Aydın, Manisa, Muğla, and Balıkesir, and the Kargı district of Çorum province in the Black Sea Region. The production techniques and characteristics of tulum cheese vary across different regions, resulting in distinct flavors and qualities.
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Kasar Cheese
In Turkey, there are two types of kasar cheese commonly used for pide: taze kasar and eski kasar. These varieties differ in age, with taze kasar being younger and milder, while eski kasar is more mature and has a stronger flavour.
When making a pide with kasar cheese, it is important to shape the dough into a boat-like structure to hold the toppings and prevent them from spilling over. The cheese is then placed inside, leaving some space around the edges, and the dough is sealed. The pide is baked until the crust is golden and the filling is bubbly, creating a delicious and indulgent treat.
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Mozzarella and Cheddar
Pide is a Turkish flatbread that is typically filled with cheese and other toppings. It is baked and served hot, straight from the oven. The traditional cheese used for pide is called kaşar, which is made from sheep's milk and sometimes mixed with goat's milk. It has a similar taste and texture to mozzarella, so mozzarella can be used as a substitute.
Mozzarella is a popular choice for pide as it melts well and has a stringy, gooey texture. It can be used alone or in combination with other cheeses. One recipe suggests using a blend of mozzarella, feta, and Monterey Jack. Mozzarella also pairs well with cheddar, and one recipe recommends using mozzarella with mature cheddar for a Turkish cheese pide with egg.
Cheddar is a flavoursome cheese that can add a mature, sharp taste to pide. It can be used in combination with milder, melting cheeses such as mozzarella to balance the flavours and create a creamy, cheesy filling.
When making pide with mozzarella and cheddar, it is important to ensure that the dough is prepared correctly and baked until golden brown. The cheese should be melted and oozing, and the pide should be served fresh from the oven for the best experience.
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Feta and Monterey Jack
Pide is a traditional Turkish flatbread that is typically served with a variety of toppings and fillings. It is usually made with a blend of creamy cheeses and aromatic Turkish herbs.
While traditional Turkish pide uses kasar cheese, which is made from sheep's milk and sometimes mixed with goat's milk, other types of cheese can be used. For example, feta and Monterey Jack are a great combination to use in pide. Feta is a Greek brined curd cheese that is formed into blocks and aged in a brine solution for several months. It has a salty and tangy taste, with a crumbly texture. When using feta in pide, it is recommended to use Bulgarian or Austrian feta, as these varieties are typically more flavoursome than regular grocery store feta.
Monterey Jack, on the other hand, is an American semi-hard cheese with a creamy texture and mild flavour. It melts well, making it ideal for use in pide. To make a pide with feta and Monterey Jack, you can follow a similar process to the recipe that uses feta and kasar cheese. First, grate the cheeses and combine them in a bowl. Then, place the grated cheese filling onto the dough, leaving some space around the edges. Sprinkle with dried oregano and chilli flakes, if desired. Finally, bake the pide in the oven until the crust is golden and the filling is bubbly.
In addition to cheese, pide can be topped or filled with a variety of ingredients, such as vegetables, meats, and herbs. It is a versatile and customisable dish, so you can get creative with your toppings and fillings.
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Frequently asked questions
Pide is a traditional Turkish flatbread that is usually oval-shaped and boat-like. It is filled with cheese and other toppings and baked.
The traditional cheese used in pide is called kasar, or kaşar, and it is made from sheep's milk or a mixture of sheep and goat's milk. It is similar to mozzarella in taste and texture, so mozzarella can be used as a substitute. Other cheeses used in pide include Bulgarian or Austrian feta, Monterey Jack, mature cheddar, and goat's cheese.
Pide can be filled with a variety of ingredients, including vegetables, herbs, meats, and sausages. Common toppings include spinach, coriander, sesame seeds, and sumac.
To make pide, you first need to prepare the dough by mixing flour, sugar, salt, olive oil, and water. The dough is then rolled out and filled with cheese and other toppings. The edges of the dough are then sealed to create a boat-like shape, and the pide is baked in the oven until the crust is golden and the cheese is melted.
