Four boat-shaped Turkish flatbreads filled with ground beef, sucuk, kashar cheese and egg, baked until golden and brushed with butter. A hearty bakery classic.
Ingredients
Instructions
- 1
Mix the flour, yeast and salt; add the lukewarm water and olive oil and knead for 8-10 minutes into a smooth dough. Cover and let rise in a warm place for 1 hour until doubled (not included in the total time).
- 2
Very finely chop the tomato and green peppers and knead them with the ground beef and black pepper. Slice the sucuk into thin rounds.
- 3
Preheat the oven to 250 °C. Divide the dough into 4 balls and roll each into a 30-35 cm oval on parchment paper.
- 4
Sprinkle half the kashar down the middle, spread the meat mixture thinly, lay the sucuk slices on top and finish with the remaining kashar.
- 5
Fold the long edges inward and twist the ends to form boat shapes.
- 6
Bake for 8 minutes; beat the eggs, divide them over the centers and bake 3-4 minutes more until the edges are golden and the egg is set.
- 7
Melt the butter and brush it over the edges as soon as the pides come out; slice and serve hot.
Nutrition
Per serving
| Calories | 856 kcal |
|---|---|
| Protein | 36 g |
| Carbs | 93 g |
| Fat | 37 g |
Similar recipes
Main dishesMediumIc Pilav (Turkish Spiced Rice)
Rice toasted in butter, steamed with liver, pistachios, raisins, cinnamon and allspice and finished with dill. A fragrant, gluten-free pilaf for Turkish feasts and holidays.
Main dishesHardIcli Kofte (Stuffed Bulgur Kibbeh)
A thin bulgur shell wrapped around spiced minced meat with walnuts, fried until golden and served hot. A labor-of-love classic from southeastern Turkey; a source of protein and fiber.
Main dishesEasyRice Pilaf with Vermicelli
The classic Turkish rice pilaf: vermicelli toasted in butter, then rice steamed until fluffy and separate. A vegetarian everyday side for almost any main dish.
Main dishesMediumShish Kebab
Cubes of leg of lamb tenderized in a yogurt, onion and thyme marinade, threaded on skewers and grilled over coals. A high-protein, gluten-free barbecue classic.
Main dishesMediumSkewered Kofta
Spiced lamb and beef kofta pressed onto skewers and grilled over coals, served on lavash with charred tomato, pepper and red onion. A high-protein grill classic.
Main dishesMediumKarniyarik (Stuffed Eggplant)
A Turkish home classic: fried whole eggplants split open, filled with ground beef, onion and peppers, then baked in a light tomato sauce. Serve with rice or yogurt.
Main dishesMediumIzmir Kofte
An Aegean-style tray bake of cumin-spiced meatballs and fried potatoes, baked with green peppers and tomatoes in a tomato-paste sauce. Great with bread to mop up the sauce.
Main dishesMediumTurkish White Beans with Beef
Classic Turkish white bean stew slow-cooked with diced beef, tomato and pepper paste and butter. A high-protein, gluten-free main, traditionally served with rice and pickles.