Boat-shaped Turkish flatbread topped with thin slices of spicy sucuk sausage and melted kashar cheese, baked until the edges are crisp. Brushed with butter and eaten hot.
Ingredients
Instructions
- 1
Dissolve the yeast in half of the lukewarm water. In a large bowl mix the flour and salt, add the yeast water, the remaining water and the olive oil and knead for 8-10 minutes into a soft dough.
- 2
Cover and let rise in a warm place for 1 hour, until doubled.
- 3
Peel the casing off the sucuk and slice it thinly; grate the kashar cheese. Preheat the oven to 250 °C.
- 4
Divide the dough into 4 balls. On a floured surface roll each into a 30-35 cm oval, fold the edges in by 2 cm and twist the ends to form a boat shape.
- 5
Transfer to a baking sheet lined with parchment; sprinkle the cheese down the middle and arrange the sucuk slices on top.
- 6
Bake at 250 °C for 10-12 minutes until the edges are golden and the sucuk is slightly crisp. Melt the butter, brush it over the edges as soon as the pides come out, slice and serve hot.
Nutrition
Per serving
| Calories | 855 kcal |
|---|---|
| Protein | 32 g |
| Carbs | 103 g |
| Fat | 34 g |
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