A traditional Turkish cheese pide is made with thinly rolled dough generously filled with Kashar, a Turkish semi-hard cheese, and baked until the edges are crisp and the cheese melts in the middle. This classic is a favorite for sharing at gatherings and serving to guests.
Stir the sugar and yeast into the lukewarm water and leave to stand. Knead the flour, salt and yeast mixture into a soft, non-sticky dough. Cover and leave to rise until doubled in size.
Mix the grated Kashar cheese with the finely chopped parsley. There is no need to add extra salt if the cheese is already salty enough.
Divide the risen dough in two. On a floured work surface, roll each piece into a long, thin oval and spread the cheese filling down the center. Fold the edges inward and pinch the ends together to make a boat shape.
Brush the edges of the pides with beaten egg yolk. Bake in an oven preheated to 250°C / 480°F until the edges are golden and the cheese has melted. Drizzle with butter as soon as they come out of the oven.
Important: Bake the pide in a very hot oven so the edges puff up and crisp quickly while the cheese melts without running out. Allergens: contains wheat (gluten), milk and egg. Serve the pides hot; if they cool, reheat them in the oven for a few minutes.
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