Recipe Tip: Turkish Pide with Cheese & Eggs
Top Recipe for 6 Persons. All ingredients and tips for getting it right. Top chef Elif Oskan from the Zurich restaurant Gül reveals how this stuffed flatbread with cheese, green onions, parsley and egg is easy to make.
- 15 gwater
- 15 gorganic strong white bread flour (type 400 if available)
- ⅕ gorganic fresh yeast
- pre-dough (from refrigerator)
- 175 mlwater
- 265 gorganic strong white bread flour (type 400 if available)
- 1.3 gorganic fresh yeast
- 5 gsalt
- 200 gcream cheese
- 80 gfeta cheese
- 80 gricotta
- 100 gmild semi-hard cheese (e.g. Emmental), grated
- 50 gflat leafed parsley, finely chopped
- 50 gspring onions, sliced thinly
- 6organic eggs
- coarse salt
Step 1Put all the ingredients, except the salt, in a bowl of a mixer and knead with the spiral dough hook at low speed for 8 minutes.
Step 2Add the salt and knead again for 3 minutes at medium speed.
Step 3Portion the dough into individual 90 g dough pieces and leave to rise, covered, at room temperature if possible or overnight in the refrigerator.
Step 4Using a rolling pin, roll out each piece of dough lengthwise (in the shape of an oval) approx. 3 mm thin.
Step 5Spread some of the cheese mixture on top with a spoon and pre-bake in a wood-fired oven (if available) or in an oven preheated to 225 °C (a pizza stone is an advantage here). Cook for around 5 minutes.
Step 6For the last 3 to 5 minutes, take the pide out, place an organic egg in the middle and bake until done. The egg should still be runny at the end of the cooking time.
Step 7Sprinkle some coarse salt on the egg and serve.