Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 cup grated Turkish Telli Peynir cheese
- 1/2 cup chopped parsley
- 1/2 cup chopped scallions
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and active dry yeast. Mix well.
2. Add the warm water and olive oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a damp towel. Let it rise for 1 hour.
5. Preheat the oven to 400°F (200°C).
6. Divide the dough into 4 equal parts and roll each part into an oval shape.
7. Place the ovals on a baking sheet lined with parchment paper.
8. Sprinkle the grated Telli Peynir cheese, chopped parsley, and chopped scallions on top of each oval.
9. Fold the edges of the dough over the filling to create a crust.
10. Brush the beaten egg over the crust.
11. Bake the pides for 20-25 minutes until golden brown.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 480
Fat: 27g
Carbohydrates: 40g
Protein: 18g
Substitutions for ingredients:
- You can use feta cheese as a substitute for Telli Peynir cheese.
- You can use any fresh herbs you like instead of parsley and scallions.
Variations:
- You can add sliced tomatoes, bell peppers, or olives to the filling.
- You can make a meat pide by adding cooked ground beef or lamb to the filling.
Tips and tricks:
- Make sure the water you add to the dough is warm, not hot, to avoid killing the yeast.
- Let the dough rise in a warm, draft-free place for best results.
- Use a pizza stone instead of a baking sheet for a crispier crust.
- Serve the pides hot and fresh out of the oven for the best taste.
Storage instructions:
Store any leftover pides in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pides, preheat the oven to 350°F (180°C) and bake for 10-15 minutes until heated through.
Presentation ideas:
Serve the pides on a large platter with a side of yogurt or a salad.
Garnishes:
Garnish the pides with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair the pides with a glass of Turkish tea or a cold beer.
Suggested side dishes:
Serve the pides with a side of tabbouleh salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the pides are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure to cook the pides until they are fully cooked and the cheese is melted to avoid any foodborne illnesses.
Food history:
Pide is a traditional Turkish dish that dates back to the Ottoman Empire. It is similar to pizza and is often filled with cheese, meat, or vegetables.
Flavor profiles:
Telli Peynirli Pide has a savory, cheesy flavor with a hint of fresh herbs.
Serving suggestions:
Serve the pides hot and fresh out of the oven for the best taste.
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Region: Turkish