Turkish Pide with Egg, Tomato & Cheese
Turkish Pide with Egg, Tomato & Cheese
- Preparation time 35 mins
- Serves 4 people
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Here's an everyday favourite you're sure to be whipping up every week once you've tried it!
This vegetarian pide recipe includes a tasty combination of tomatoes, capsicums, a mix of mozzarella and feta, some herbs and then topped with eggs.
This is one the kids will loved getting involved with - simply lay out your dough and all of the ingredients, and let the pide making party begin!
Ingredients
Dough
- ½ cup (125ml) warm water
- 2 tsp (7g) dried yeast
- 1 tsp sugar
- 2 ⅓ cups (350g) plain flour, plus extra for dusting
- 1 tsp salt
- 1 egg
- ⅓ cup (95g) plain Greek yoghurt
- tbsp olive oil, plus extra for greasing
Filling
- 1 cup (100g) grated mozzarella
- 1 cup (100g) grated cheddar cheese
- 150g Danish feta, crumbled
- 8 cherry tomatoes, halved
- 1 green capsicum, seeded and thinly sliced
- ½ tsp ground cumin
- 5 eggs
- 1 tsp olive oil
- Lemon wedges and chilli flakes, to serve (optional)
Method
Dough
- Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast.
- Combine flour and salt in large mixing bowl and make a well in the centre.
- Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough.
- Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour).
- Place risen dough onto floured bench and knead again for a further 2 minutes. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick.
Assembly
- Preheat oven to 200°C/180°C (fan-forced) and line baking trays with baking paper. Place rolled out dough onto trays. Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin.
- Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg with 1 tsp olive oil and brush edges. Bake 12-15 minutes or until pide is golden.
- Remove pides from oven and carefully make an indent into the filling of each pide. Crack an egg into indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes (if using) and serve with lemon wedges.
Notes
Tip:
Dough can be made in advance and refrigerated until needed. Store cooked pide in the refrigerator for 1-2 days in a sealed container. Reheat in a low oven or in microwave until just warmed through.
Nutritional Information
- Serving size 401g
- Energy 3670kJ 877kcal
- Protein 40.8g
- Total fat 47g
- Saturated fat 19.5g
- Carbs (total) 69.9g
- Carbs (sugar) 7.3g
- Sodium 1440mg
- Fibre 4.1g
All nutrition values are per serve.