Name: Turkish Black Sea pide
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Turkish
Ingredients: For dough; 500 g all-purpose flour (3 cups + 3 heaped tablespoons); 300 ml water, lukewarm (1 cup + 4 tablespoons); 1 tablespoon butter (plus more for greasing), room temperature; 1 teaspoon instant yeast; 1 teaspoon salt; 1 teaspoon sugar; For the fillings; Pide with kaşar cheese, makes 1 pide; 2 good handfuls of grated kaşar cheese, (or any fresh melting cheese like mozzarella or young cheddar); 2 cherry tomatoes, halved; 1 green pepper, roughly chopped; To garnish,; Parsley leaves, chopped; Pide with kaşar and egg, makes 1 pide; 3 good handfuls of grated kaşar cheese, (or any young melting cheese); 1 egg; 1 small green pepper, halved and finely sliced; A pinch of red pepper flakes; Pide with meat (Kuşbaşılı), makes 2 pides; 2 good handfuls of grated kaşar cheese, (or any young melting cheese); 150 g entrecôte (rib eye), diced; 1 small tomato, diced; 2 small green peppers, diced; 1 tablespoon olive oil; ½ teaspoon salt; ½ teaspoon red pepper flakes; 1 teaspoon oregano; (Mix all ingredients except kaşar cheese and set aside).; Pide with pastırma and sucuk, makes 2 pides

Today we’re making the legendary Turkish Black Sea pide. Yes, you are DEFINITELY familiar with the look – it’s a type of pizza (but definitely not pizza) that is a specialty of the Black Sea region of Turkey, and, yes, it’s absolutely as delicious as it looks. Come join us in today’s episode where we’re going to be making a variety of pides that Bahar and Burak requested, and bringing you a plate of deliciousness

Follow along with the 📝 recipes below👇🏾👇🏾

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Turkish Black Sea pide

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 25 Minutes Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For dough

500 g all-purpose flour (3 cups + 3 heaped tablespoons)
300 ml water, lukewarm (1 cup + 4 tablespoons)
1 tablespoon butter (plus more for greasing), room temperature
1 teaspoon instant yeast
1 teaspoon salt
1 teaspoon sugar

For the fillings

Pide with kaşar cheese, makes 1 pide
2 good handfuls of grated kaşar cheese, (or any fresh melting cheese like mozzarella or young cheddar)
2 cherry tomatoes, halved
1 green pepper, roughly chopped
To garnish,
Parsley leaves, chopped

Pide with kaşar and egg, makes 1 pide

3 good handfuls of grated kaşar cheese, (or any young melting cheese)
1 egg
1 small green pepper, halved and finely sliced
A pinch of red pepper flakes

Pide with meat (Kuşbaşılı), makes 2 pides

2 good handfuls of grated kaşar cheese, (or any young melting cheese)
150 g entrecôte (rib eye), diced
1 small tomato, diced
2 small green peppers, diced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon oregano

(Mix all ingredients except kaşar cheese and set aside).

Pide with pastırma and sucuk, makes 2 pides

4 good handfuls of grated kaşar cheese (or any young melting cheese work)
4 slices of pastırma, (a Turkish spicy, dried cured meat, you can use any cured meat of your choice)
6 slices of sucuk, (a Turkish dry, spicy, and fermented sausage, you can use any sausage of your choice)
2 small green peppers, sliced
A pinch of red pepper flakes
To garnish,
Parsley leaves, chopped

Pide with white cheese, makes 1 pide

150 g white cheese, diced (also known as Feta cheese)
1 sprig of spring onion, chopped
4 sprigs of parsley, chopped
½ teaspoon nigella seeds
½ teaspoon red pepper flakes
2 slices of smoked & cured meat, sliced (optional)

Instructions

Mix the water, sugar and yeast in a cup. Let the mixture sit for 3 minutes.
Combine the flour and salt in a large bowl and make a hole in the centre. Add in the butter and yeast mixture.
Mix with a wooden spatula until the mixture is no longer sticky. Knead by folding the dough onto itself for a couple of minutes
Transfer the dough on your counter and knead for about 6-7 minutes until it is smooth and elastic.
Divide the dough into 7 lumps, each will be around 120 g. To shape each dough into balls, press on the dough with your palm and roll it. Press gently with your thumb to push it inwards and use your other fingers to roll it. Release the pressure slowly while the dough is getting rounder.
Dust a tray with flour and place the dough balls in it. Dust them again and cover with a damped kitchen cloth.
Let the dough rise for 40-45 minutes at room temperature or 30 minutes in a warm place.
Meanwhile, heat your oven to 280 C (535 F) and place a tray into the top shelf upside down. You can also prepare the filling while the dough is resting.
Dust your work surface and roll out each dough ball to 40 cm (16 in) length, 12-15 cm width (5-6 in) and 2-3 mm (1/10) thick with a rolling pin. Roll out rounder and wider, around 20 cm (7-8 in), if making pide with egg.
Transfer the dough onto a pizza peel and shake off the excess flour.
To make the Pide with kaşar cheese, place the cheese on top of the dough and spread it evenly, leaving a 2-3 cm (1 in) gap by the edge. Place the halved tomatoes and peppers on top. Fold the empty sides over the filling and pinch both ends together. Brush away the excess flour.
Slide the pide into the bottom of the oven and bake for 4-5 minutes until it is crisp on the bottom. Then transfer the pide to the tray, which is already on a higher rack. Bake for another 2 minutes until it is golden brown. Grease the pide with butter during the last 30 seconds of baking.
To make the Pide with kaşar and egg, place the cheese on top of the dough and spread it evenly, leaving a 2-3 cm (1 in) gap by the edge. Fold the empty sides over the filling and pinch both ends together. Brush away the excess flour.
Slide the pide into the bottom of the oven and bake for 4-5 minutes until it is crisp on the bottom. Then place the peppers, crack the egg and sprinkle the red pepper flakes on top and bake for another 2 minutes on the tray, which is already in a higher rack. Grease the pide with butter during the last 30 seconds of baking.
To make the Pide with meat (Kuşbaşılı), place the cheese on top of the dough and spread it evenly, leaving a 2-3 cm (1 in) gap by the edge. Spread the mixture on top. Fold the empty sides over the filling and pinch both ends together. Brush away the excess flour.
Slide the pide into the bottom of the oven and bake for 4-5 minutes until it is crisp on the bottom. Then transfer the pide to the tray, which is already in a higher rack. Bake for another 2 minutes until it is golden brown. Grease the pide with butter during the last 30 seconds of baking.
To make the Pide with pastırma and sucuk, place the cheese on top of the dough and spread it evenly, leaving a 2-3 cm (1 in) gap by the edge. Place the pastırma, sucuk, green pepper, and red pepper flakes on top. You can dice the sucuk and pastırma if you like. Fold the empty sides over the filling and pinch both ends together. Brush away the excess flour.
Slide the pide into the bottom of the oven and bake for 4-5 minutes until it is crisp on the bottom. Then transfer the pide to the tray, which is already in a higher rack. Bake for another 2 minutes until it is golden brown. Grease the pide with butter during the last 30 seconds of baking. Garnish with parsley leaves.
To make the Pide with white cheese, place the cheese on top of the dough and spread it evenly, leaving a 2-3 cm (1 in) gap by the edge. Place the spring onion, parsley, nigella seeds, red pepper flakes, and cured meat on top. Fold the empty sides over the filling and pinch both ends together. Brush away the excess flour.
Slide the pide into the bottom of the oven and bake for 4-5 minutes until it is crisp on the bottom. Then transfer the pide to the tray, which is already in a higher rack. Bake for another 2 minutes until it is golden brown. Grease the pide with butter during the last 30 seconds of baking.
Your crispy, freshly baked, madly delicious pides are ready. I highly recommend you enjoy with your choice of popular pide accompaniment - ayran (a cold savory yogurt-based drink), şalgam (fermented turnip and black carrot juice), or Turkish black tea.