Turkish Pide
By Lee Jackson ↣ Published on: February 24, 2020
Turkey’s version of Pizza is somewhat of a revelation. Crisp boats of dough are stuffed with delectable fillings and melted to perfection. My two recipes shortcut with store-bought pizza dough and feature a meaty suçuk sausage and a cheese, spinach & egg version. Utterly delicious and addictive.
Turkish pide is one of the most delicious fast food revelations. A flatbread similar to Pizza, topped with many variations of flavours. It's a popular and delicious street food in Turkey, and you can find it in restaurants, bakeries, and at food stalls throughout the country.
Pide dough is a light leavened dough much like Neapolitan pizza dough which has a light chewiness to it when cooked. For my recipe I use a good store-bought pizza dough which is very close to perfect and a great way to save time.
The dough is flattened out to a large oval and then topped with cheese and other toppings and pinched around the sides to create a 'boat'. It's then baked in a hot oven until crisp and the cheese sizzling. Typically it's chopped into wedges and served with dips, lemon, pickles and salads.
I'm going to show you my two topping varieties and the one's I enjoyed in Turkey the most. A delicious Turkish Suçuk (spiced beef sausage) with cheese and onions, and my most favourite, a spinach, cheese and egg topping. Both are completely delicious and moreish, not to mention simple!
What are pide?
Pide, pronounced 'pea-day' is a traditional Turkish flatbread that is similar to pizza in terms of its shape and dough but has distinct flavours and toppings. The word "pide" refers to a variety of bread, and Turkish pide can be found in various regional styles and with local toppings.
Pide is very similar to Georgian Khachapuri, a beloved and delectable Eastern European flatbread.
Pide is often, but not always, shaped like a boat with ridges down each side to hold in a generous helping of melted kaşar cheese, like a mozzarella and beyaz peynir, similar to feta. Varieties feature eggs, meats, vegetables and even seafood.
Why pide works?
It's quick and easy - Hopefully I don't have to list out the benefits of melted cheese on flatbreads, but that's pretty much why pide is a triumph. You can go to town with your own toppings, but honestly you can't fail with spinach, cheese and an egg.
If you can get hold of Turkish suçuk (sausage) then be prepared for the most intensely delicious salami of your life. It's so delicious and doesn't come more quintessentially Turkish in flavour.
Stuff You'll Need
For my two varieties, the ingredients are pretty minimal, there's no tomato base, we get straight to business with the cheese for both recipes.
- Spinach & Cheese Topping - All you'll need is fresh spinach, Kasar Peynir cheese (or mozzarella), Beyaz Peynir (or feta) and an egg.
- Suçuk Topping - All you need is Turkish Suçuk sausage, Kasar Peynir (or mozzarella), Beyaz Peynir (or feta) and a few thin slices of red onion.
- For garnish - sesame seeds, nigella seeds, a little parsley and some lemon wedges.
Step by Step
For our main feature, I show you how to make my favourite of the two pide toppings, spinach, cheese and egg. It's really simple. First, you'll need to blanch the spinach then squeeze out the excess water and chop roughly. Then simple mix it with the cheeses, season and set aside.
- Step 1 - Roll out the pizza dough into a long oval
- Step 2 - Transfer the dough to a baking sheet and stretch it out a little into a larger oval.
- Step 3 - Place the filling into the centre of the oval and then fold in the edges to create a boat shape. Pinch the two ends together.
- Step 4 - Brush the edges with an egg wash and sprinkle over sesame and nigella seeds
- Step 5 - Bake the pide for 15 minutes at 425ºF, 220ºC then remove from the oven. Now carefully break an egg into the centre of the pide and return to the oven for 5 minutes.
- Step 6 - Remove the pide from the oven, the white of the egg should be just set but the yolk runny.
- Step 7 - Using a fork, spread the egg over the surface of the pide.
- Step 8 - Cut into slices and serve garnished with a little parsley and some lemon wedges to squeeze over.
The suçuk version shown below is a whole lot easier, just follow the same rolling and shaping dough technique and top with cheeses, sausages and onion and bake until golden (about 15-20 minutes).
Pro Tips
Toppings the pide can vary and there's no real wrong variation. In Turkey there are all manner of recipes for pide. Ground and spiced meat (usually lamb) with pine nuts is popular, peppers, chillies, mushrooms, tomatoes and so much more. I say experiment with whatever takes your fancy. To keep within that Turkish flavour profile, incorporate spices like cumin, pub biber (Aleppo pepper), sumac, dried mint etc.
Check out my Turkish recipes for more flavour inspiration.
Serving & Storage Suggestions
You can eat pide hot or cold. It's better hot in my opinion. If you have any leftovers, then keep in the fridge (well wrapped) for 2-3 days. Eat cold or gently reheat in an oven or microwave.
- Freezing - I don't recommend freezing leftovers, but you can freeze the pide with its topping (not the egg) before cooking. Freeze on a baking sheet (lined with baking paper) then when solid, place into a large bag or wrap tightly in plastic wrap. Store for 2-3. months. Cook from frozen in a 200ºC/400ºF oven for 25-35 minutes (cover with foil towards the end of cooking if it begins to brown too much).
Ready to get cooking?
As you can see, Pide has something a little more exotic and different to Pizza. It's one of my go-to take outs (or cook-in's) when I am tired of pizza (yes, it happens!). Making at home is quicker and easier than waiting for deliveries, so why would you not!?
Once you discover this often overlooked Turkish favourite you'll wonder why nobody told you about it before! It's a real treasure and a great alternative to have up your sleeve. Hope you enjoy!
More Turkish recipes
If you liked my Pide recipe, I'm sure you'll love more of my favourite Turkish recipes.
- Turkish Cheese Börek with Spinach
- Muhammara (Red Pepper & Walnut Dip)
- Cacik (Turkish Yoghurt & Cucumber)
- Turkish Bean Salad (Fasulye Piyaz)
- Turkish Green Beans (Zeytinyağlı Fasulye)
- Turkish Rice Pilav with Orzo (Sehriyeli Pilav)
- Turkish Beetroot & Yoghurt Dip
- Turkish Mücver (Zucchini Fritters)
- Haydari (Turkish Yoghurt Meze)
Any Questions? (FAQ)
Have a question about Pide? Let me know in the comments.
What is Pide made of?
Turkish pide is a traditional flatbread, typically made with flour, water, yeast, salt, and a small amount of sugar. It is shaped into an oval and topped with various ingredients like minced meat, cheese, vegetables, and herbs before baking. For this recipe, I use ready-made pizza dough.
How do you pronounce Pide?
'Pea-Day.'
Is Pide healthy?
The healthiness of pide depends on the toppings and preparation method. Whole-grain flour and lean protein can enhance its nutritional profile, while excessive cheese or fatty meats may contribute to higher calorie and fat content. Moderation and mindful ingredient choices can make pide a balanced option.
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Video Recipe
Ingredients
- 2 packets fresh pizza dough
- 1 egg (Beaten with 2 tbsp water)
- 2 tbsp sesame seeds
- 2 tbsp nigella seeds
- salt & pepper
- 2 tbsp fresh parsley (chopped)
- 1 lemon (cut into wedges)
For the spinach, cheese & egg topping
- 16 oz packet baby spinach
- 1 cup Mozarella cheese (coarsely grated)
- 1 cup Feta cheese (crumbled)
- 1 egg
Suçuk topping
- 1 cup Mozarella cheese (coarsely grated)
- 1 cup Feta cheese (crumbled)
- 3/4 cup Turkish suçuk sausage (sliced)
- 1 tbsp red onion (thinly sliced)
Instructions
- Heat oven to 425°F/220°C
Creating the pide
- Lightly oil a 15"x12" baking sheet.Remove the dough from the packet and toss in a little flour to stop it sticking. Using a rolling pin, roll the dough into a large wide oval shape. Carefully transfer to the baking sheet.
For the Cheese & Egg topping
- Heat a pan with 2 tbsp water until boiling. Add the spinach and pop on a lid. Leave for 30 seconds until it's wilted. Remove from the heat and then place the spinach onto a clean tea towel. Cool slightly, then wrap the spinach and squeeze to remove as much moisture as you can. Tip the spinach onto a board and chop finely, then cool completely.
- Mix together the spinach with the cheeses and then place onto the pizza oval in a long line down the centre of the bread.Fold each side of the oval inwards a little to create long canoe boat shape. Press together the top and bottom parts of the bread. Most of the cheese should still be exposed.
- Lightly brush the bread surface with the egg and then sprinkle liberally with the sesame and nigella seeds. Sprinkle over a little salt & pepper and then place in the oven to cook for 15 minutes.
- Slide out the oven shelf and CAREFULLY break an egg into the centre of the pide, over the cheese. The sides should prevent it from running out. Return to the oven and cook for a further 5-7 minutes, until the egg is just set.
For the Suçuk Topping
- Mix together the cheeses and then place onto the pizza oval in a long line down the centre of the bread. Arrange the sausage slices over the cheese, then sprinkle over the red onion slices.Fold each side of the oval inwards a little to create long canoe boat shape. Press together the top and bottom parts of the bread. Most of the cheese should still be exposed.
- Lightly brush the bread surface with the egg and then sprinkle liberally with the sesame and nigella seeds. Sprinkle over a little salt & pepper and then place in the oven to cook for 15 minutes.
Serving
- For the spinach, cheese & egg topping, using a fork, break up the egg and spread the yolk over the surface. Cut into thick slices to serve.For the Suçuk topping, cut into thick slicesSprinkle with parsley and serve with lemon wedges on the side to squeeze over.
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