Turkish
⭐ Highly Rated
1h 30mmedium
TurkishBrunch
Recipe Story
origins & traditionsThis authentic Anatolian pide is a beloved staple across Turkey, often enjoyed for breakfast or brunch. The dough is hand-stretched into an elongated oval shape, creating raised edges that cradle the savory filling. Thinly sliced pastirma, a highly seasoned air-dried cured beef, provides a distinctive spiced flavor complemented by the rich, melty kashar cheese. The pide is brushed with butter before baking, resulting in a beautiful golden crust. Traditionally served hot from the oven, cut into strips for easy sharing. This recipe captures the essence of Turkish bakery culture where fresh pide is prepared throughout the day. The combination of the soft yet chewy dough with the robust pastirma and creamy cheese creates an irresistible flavor profile that showcases the best of Turkish culinary tradition.
Instructions
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In a large mixing bowl, combine flour and salt. Create a well in the center.
Warm the milk to lukewarm and dissolve honey in it. Add the yeast and let stand for 5 minutes until foamy.
Pour the yeast mixture into the flour well along with olive oil. Mix with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled.
Meanwhile, thinly slice the pastirma if not pre-sliced. Grate or crumble the kashar cheese. Dice the tomatoes and onions finely.
Preheat oven to 475°F (245°C). Place a baking stone or sheet pan in the oven to heat.
Punch down the dough and divide into 4 equal portions. Shape each into a ball.
On a floured surface, roll each ball into an oval about 10 inches long and 6 inches wide.
Transfer each oval to parchment paper. Spread cheese evenly over the center, leaving a 1-inch border.
Arrange pastirma slices over the cheese. Add tomatoes and onions. Sprinkle with black pepper.
Fold up the long edges of the dough, pinching the ends to create a boat shape with open center.
Brush the dough edges with melted butter.
Carefully transfer parchment with pide onto the hot baking stone or sheet pan.
Bake for 15-18 minutes until the crust is golden brown and cheese is bubbling.
Remove from oven, brush edges again with butter, and garnish with fresh parsley.
Cut into strips crosswise and serve immediately while hot.
Pide with Pastirma and Kashar
4.4 (32)
A traditional boat-shaped flatbread filled with cured beef pastirma and melted kashar cheese, baked until golden and crispy on the edges with a soft, pillowy center.
medium
38 min
4 servings
Ingredients
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Dough
- 3 1/2 cups flour, sifted
- 1 1/2 teaspoons salt
- 1 1/4 cups milk, warmed to lukewarm
- 1 tablespoons honey
- 3 tablespoons olive-oil
Filling
- 2 cups cheese-mozzarella, grated or crumbled
- 8 slices bacon, thinly sliced
- 2 pieces tomatoes, diced small
- 1 pieces onions, finely diced
- 1 teaspoons black-pepper, freshly ground
Topping
- 4 tablespoons butter, melted
Garnish
- 2 tablespoons parsley, fresh, chopped (optional)
Chef Tips
expert advice•For the most authentic flavor, seek out genuine pastirma from a Turkish or Middle Eastern market.
•If kashar cheese is unavailable, substitute with mozzarella or provolone.
•The dough should be soft and slightly sticky - avoid adding too much flour.
•Let the dough rest for 5 minutes if it springs back during rolling.
•For a richer crust, brush with egg wash instead of butter before baking.
•You can prepare the dough the night before and let it rise slowly in the refrigerator for enhanced flavor.
•Pide is best eaten fresh but can be customized with additions like bell peppers, olives, or a drizzle of hot sauce.
•Some regions add a whole egg in the center during the last 5 minutes of baking.
•The high oven temperature is crucial for achieving the characteristic charred spots and crispy bottom.
