Peynirli pide
Karadeniz peynirli pide: Black Sea boat-shaped cheese bread with an egg in the middle
Along the Black Sea coast, from Samsun to Trabzon, the pide salon is where families go on a Friday night, and the oven man shapes each boat of dough by hand before sliding it onto the hot stone floor of a wood-fired oven. The Black Sea way is generous: a pool of melted kaşar and white cheese held inside a rim of soft bread, an egg cracked into the middle for the last few minutes and a knob of butter dropped on as it comes out. Children love tearing off the crusty ends to drag through the cheese. Chef's tip: heat a heavy baking tray or pizza stone in the oven for a full 30 minutes; the hot base is what gives a crisp underside rather than a soft one.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
For the filling
To finish
Method
0/9 doneStep 1: Mix 16 oz strong white bread flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 ½ tsp salt in a large bowl. Add ½ cup lukewarm milk, ¾ cup lukewarm water and 2 tbsp olive oil and mix to a soft dough.
Step 2: Knead for 8–10 minutes until smooth, soft and elastic. Cover and leave in a warm place for about 1 hour, until doubled.
60 minStep 3: Put a heavy baking tray or pizza stone on the middle shelf and heat the oven to its highest setting (475°F, or 450°F fan) for at least 30 minutes.
Step 4: Mix 7 oz kaşar or mild mozzarella-style cheese, 5 ½ oz Turkish white cheese (beyaz peynir) or feta and ½ oz flat-leaf parsley in a bowl.
Step 5: Divide the dough into 4 balls and rest them under a cloth for 10 minutes. Roll each on a floured sheet of baking paper into a long oval about 35 × 15 cm and 4 mm thick. Don't leave it thick: a common mistake, which bakes into a soft loaf with a little cheese on top.
10 minStep 6: Spread a quarter of the cheese down the middle of each oval, leaving a 2 cm border. Fold the long edges up and over the filling, leaving the centre open, and pinch and twist the two ends into points so it looks like a boat.
Step 7: Slide 2 pides, still on their paper, onto the hot tray. Bake for 7–8 minutes until the rims are pale golden and the cheese has melted.
8 minStep 8: Pull the shelf out, crack an egg from 4 eggs into the middle of each pide and bake for 3–4 minutes more, until the white is set, the yolk still soft and the rim deep golden with brown spots.
4 minStep 9: Drop a piece of 1 ⅜ oz butter onto each pide as it comes out so it melts over the cheese. Bake the other 2 the same way. Slice across into strips and serve hot.
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 34 g
- Carbs
- 86 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peynirli pide take?
- About 120 minutes in total: 105 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Vegetable pizza
Eight small pizzas on a soft yogurt dough made with half wholewheat flour, spread with hot pizza gravy and loaded with capsicum, pineapple, onion, mushrooms, olives, sweetcorn, chilli flakes and both mozzarella and cheddar. The bases can be baked ahead and topped when the guests arrive. Cut into quarters and serve hot.
Homemade margherita pizza
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.