Cheese Lovers Rejoice This Mouth-Watering Cheese Pide Recipe Will Leave You Craving More

Cheddar and mozzarella cheese are used to top cheese pide, a baked pizza prepared in the Turkish style. It is straightforward but tasty and may be served for brunch, lunch, or breakfast. Turkey offers a variety of pide dishes, including both meat and vegan options. However, a food you really like and that is popular is pita with cheese.

Another specialty, known as Trabzon pidesi because it’s from the city of Trabzon, is a cheese pide recipe with broken eggs. This cheese pide is served in either a round or oval shape and is made using local melted butter and cheese in the topping. Locals add an egg to this pide and cook it for another minute toward the finish of baking. It truly is divine.

You will love all the pita varieties you will eat from Mama Fatma. Call us with an a la carte reservation and we will prepare your menu by making a reservation.

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What Do You Need To Make Cheese Pide? Recipe Ingredients

2 cups of white all-purpose flour
Olive oil, extra virgin, 2 tablespoons
100 ml of milk
Brown sugar, 1 tablespoon
yeast, 1 teaspoon
Sesame seeds, 1 teaspoon
1/2 tsp. of salt
Mozzarella cheese, 1.5 cups
Cheddar cheese, 1.5 cups

How To Make The Cheese Pide?

Combine the flour, yeast, sugar, and sea salt. To create a firm, smooth dough, combine all the ingredients with 80 ml of water and oil. Lay the dough on a surface lightly dusted with flour and knead for 5 minutes or until it is elastic and smooth. Return to the basin, cover it, and let it be proof for about an hour or until it has doubled in size.

Make the filler in the interim. For about 5 minutes, or until transparent, sauté the onion in hot oil in a frying pan over a medium-high flame. When the spinach is tender, and all the liquid has drained, add the cumin and continue cooking. Take the food out of the heat and let it cool.

Heat the oven to 220°C/200°F/gas 7 once the dough has risen. Disperse the dough into four pieces on a work surface lightly dusted with flour. Place the dough ovals on a non-stick baking sheet approximately 30 x 20 cm.

Each dough oval should have the chilled spinach filling placed in the center, with a 2 cm border all the way around. Over the filling, strew goat’s cheese and dill. Bring the ends of the dough together to make a point, then carefully fold the edges in by approximately 1 cm so they just barely overlap the filling. To secure the ends in place, they may have to be slightly curved and forced down.

After assembling the four pide, cover the dough with an egg mixture. Bake for 10 to 15 minutes or until the filling is bubbling and the dough is golden brown. Serve hot. Any leftovers can be consumed cold as well.

How To Serve Turkish Cheese Pide?

In Turkey, cheese is a favorite food. Popular pide with cheese toppings includes melting cheddar cheese and crumbled feta cheese. We have a beautiful, thin melting cheese named dil peyniri that tastes fantastic on this cheese pide recipe and is similar to shredded mozzarella. Slices of goat cheese are excellent on pide, but you may use any cheese you choose and have on hand.

If you’d like, omit the dill; alternatively, you might add a dash of pul biber for a mild kick of heat. Consider pide as the ideal clean-out-the-fridge meal. To finish what you have in mind is the objective.

Can I Add Other Topping In My Cheese Pide?

Of course, you may add veggies like eggplants, bell peppers, spinach, or tomatoes instead of mozzarella and cheddar cheese. Cheese goes great with them.

What Do If The Dough Is Sticky Or Dry During the Kneading Process?

The dough will be sticky if there is too much water in it. When it starts to get less sticky, add additional flour. There was definitely too much flour added if the dough was too dry. Your bread will become overly rubbery when baked as a result. To remedy this, add a quarter cup of water to the mixture and see if the situation improves. If necessary, repeat the procedure.

What Do I Eat And Serve This Recipe With?

Oval flatbreads called “pide” are a common and healthful “fast food” in Turkey. They come with a variety of toppings. These flat breads are baked exclusively and offered all day long in pide shops, referred to as pideci.

With various baked flatbreads like a tiny pizza, and zaatar bread, we prefer to serve this cheese Turkish pide, a finger snack. Of course, hot beverages like tea are also OK. If you prefer cold drinks, we recommend you drink “ayran”. Cheese pide calories have 485 calories, 66g of total carbs, 66g of net carbs, 17g of fat, and 17g of protein per serving. You can consume cheese pide calories by talking to your doctor about the suitability of your diet.

How Long Can I Store In The Fridge For Later Use?

Put parchment paper on baking sheets and then set the pide there when the dough has been formed into an 8×16-inch oval. Over the dough, spread the filling. Once the pide is on the parchment paper, spreading the filling and giving it its final shape is simpler. Before adding the topping to the dough, let it cool: Before putting the topping over the dough, ensure it has cooled or reached room temperature.

This vegetarian pide with cheese dish calls for a delectable blend of vegetables, capsicums, a mozzarella and feta cheese mixture, some herbs, and eggs on top. Cheese Turkish pide that has been prepared and put in a container can be kept in the fridge for 1-2 days.