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Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Turkish Pide with Eggs and Sucuk
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- Level: Intermediate
- Total: 2 hr 30 min (includes rising and resting time)
- Active: 35 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1391
- Total Fat
- 110 g
- Saturated Fat
- 18 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 228 mg
- Sodium
- 709 mg
This classic Turkish flatbread is usually cooked in a brick oven. To bring this homemade version as close as possible to restaurant style, we bake it at a high temperature on a baking sheet that’s been heating in the oven, providing the effect of cooking on the hot surface of the brick oven floor.
- Level: Intermediate
- Total: 2 hr 30 min (includes rising and resting time)
- Active: 35 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1391
- Total Fat
- 110 g
- Saturated Fat
- 18 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 34 g
- Cholesterol
- 228 mg
- Sodium
- 709 mg
Ingredients
Dough:
Toppings:
Directions
- For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it’s coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour.
- Uncover the dough and place on a well-floured surface.
- Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment.
- Divide the dough into 5 pieces (see Cook's Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough.
- For the toppings: Sprinkle about 1 cup kaşar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil.
- Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs.
Cook’s Note
You can also divide the dough into 6 pieces and make slightly smaller pides.
