A light, practical breakfast pide made by mixing crumbled white cheese with plenty of parsley and spreading it over thin pide dough. Simple and filling, it's also a favorite at teatime.
Mix the yeast and sugar into lukewarm water and let sit for 5 minutes; once foamy, add the flour and salt and knead a soft dough. Cover and let rise for 40 minutes.
Mix the crumbled white cheese with finely chopped parsley; the filling should be spreadable in consistency but not watery.
Divide the risen dough into 4 pieces and roll out thin; fold up the edges lightly, spread the cheese filling evenly, and brush the edges with egg yolk.
Bake in an oven preheated to 240 degrees for 20 minutes, until the edges turn golden brown.
Let the pides rest for a few minutes fresh from the oven, then slice while still hot to serve.
Important: If the white cheese is salty, don't add extra salt to the filling — taste it first. Allergen: contains wheat (gluten), dairy products, and egg.
If you strain the excess liquid from the white cheese through a sieve before using it, the dough won't get soggy while the pide bakes, and the edges will be crispier.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.