A filling recipe made by spreading plenty of kaşar cheese and garlicky pastırma slices over thinly rolled pide dough before baking. Topped with tomato and long green pepper for freshness, it delivers rich flavor as the kaşar melts.
Mix the yeast and sugar into lukewarm water and let it sit for 5 minutes; once foamy, mix in the flour and salt and knead into a soft dough. Cover and let it rise for 40 minutes.
Divide the dough into 4 pieces and roll out into thin rectangles; fold the edges up slightly and distribute grated kaşar cheese evenly on top.
Place thinly sliced pastırma, chopped tomato, and sivri biber peppers on top of the kaşar cheese.
Bake in a preheated oven at 250 degrees for 20 minutes, until the edges turn golden and the kaşar cheese is completely melted.
Drizzle melted butter over the pides fresh from the oven and slice while still hot to serve.
Important: Adding the pastırma last keeps it under the kaşar cheese and prevents it from getting too hard; use thinly sliced pastırma. Allergen: contains wheat (gluten) and dairy products.
As the garlicky fat of the pastırma cooks, it seeps into the dough and deepens the aroma; so don't discard the fatty part when slicing the pastırma.
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