Crispy Cheese-Filled Turkish Flatbread — Kasarli Pide
Boat-shaped Turkish flatbread topped with melted kasar cheese and butter, baked at high heat until borders crisp and the cheese top bubbles deep golden, finished with parsley and pul biber for a quick weeknight pide.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240C with a baking tray inside. Grate 360g kasar cheese. Melt 60g butter in a small saucepan over medium heat 1 minute, then set aside. Chop 20g parsley, halve lemon and both tomatoes, pierce both sivri peppers with a fork. Divide dough in half. Roll each portion into a 30cm by 15cm oval on parchment, fold edges to form boat-shape with raised borders, pinch ends to points.
Build
Toss grated kasar with oregano, salt, and pepper in a bowl until evenly seasoned. Pile cheese along the centre of each boat in an even layer, leaving borders clear. Whisk egg yolks together and brush over borders of both pides.
Bake
Drizzle melted butter over the cheese on both pides. Slide pides onto the hot tray and bake at 240C for 12–14 minutes until borders crisp deep golden and cheese bubbles and turns deep golden in patches.
Plate
Lift pides onto a board and brush borders with olive oil. Scatter parsley and pul biber across the bubbling cheese on both. Lay tomato and pepper alongside each, finish with a squeeze of lemon, slice across and serve.
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