Pide with Sucuk & Cheese
Oven-fresh Turkish flatbread topped with spicy beef Sucuk and delicately melting cheese.
Pide is the “Turkish boat” made of yeast dough, crispy on the outside and soft on the inside. For Sucuklu Kaşarlı Pide, the dough is topped with cheese (Kaşar) and complemented with Sucuk (Turkish garlic beef sausage). At home, it works best at very high heat (230–250 °C) on a preheated tray, pizza stone, or steel. Optionally, an egg is added in the center at the end. This recipe yields 2 large Pide (approx. 30–35 cm) – perfect for sharing.
Ingredients
Dough (2 Pide):
- 350 g wheat flour type 550
- 5 g dry yeast (or 12 g fresh yeast)
- 220 ml lukewarm water
- 1 tsp sugar
- 8 g salt
- 1 tbsp olive oil
Topping:
- 150–200 g cheese (Kaşar or alternatively mozzarella/Gouda), coarsely grated
- 150–200 g Sucuk, sliced
- 1 egg (optional, for the topping)
- 1 tbsp butter (for brushing after baking)
- Optional: sesame/black cumin for the edge
Steps
1. Prepare the dough (10 min active, 60 min rising)
Mix water, sugar, and yeast. Combine flour & salt, add the liquid + oil, knead for 8–10 min until the dough is smooth. Cover and let rise for 60 min in a warm place (volume ~×2).
2. Preheat the oven very hot (20 min)
Place the tray/stone/steel on the middle rack and preheat the oven to 250 °C top/bottom heat (fan: 230 °C).
3. Shape (5 min)
Halve the dough. Roll each half into a long oval (approx. 30–35 cm) and place on baking paper. Fold the edges 1–2 cm inward on each side and pinch the ends to a point (boat shape).
4. Add the toppings (2 min)
Sprinkle cheese in the center and distribute the Sucuk on top. Brush the edges lightly with oil or beaten egg.
Optional egg topping: Place the egg in the center only 3 min before the end.
5. Bake (10–12 min)
Pull the Pide with the paper onto the hot tray/stone. Bake until the edge is golden brown and the cheese is melted (approx. 10–12 min).
6. Serve
Brush the edges with melted butter. Serve immediately.
Total time: ~1 h 30 min (of which 60 min rising time)
Baking temperature: 250 °C top/bottom heat (goal: crispy edge, juicy center)
Tipps
- Heat is everything: The hotter the surface (stone/steel/preheated tray), the better the oven spring.
- Dough window test: Stretch a piece of dough thinly and if it doesn’t tear immediately → well kneaded.
- Pre-roast the Sucuk? Optional 30–60 sec in the pan for extra roasted aroma.
- Seal the edge: Gently press the folded edges together so the cheese doesn’t leak out.
Variations
- With egg (Yumurtalı Pide): Place the egg in the center 3 min before the end.
- Without Sucuk: Cheese only (Kaşarlı Pide) – use a bit more cheese (220–250 g).
- With peppers/spinach: Mix thin pepper strips or pre-cooked spinach into the cheese.
Serving
With parsley, lemon wedges and ayran. Also pairs well with Pul Biber and a simple tomato–cucumber salad.
Storage
- Let cool, store airtight in the fridge for up to 24 hrs.
- Reheating: 220 °C, 5–7 min directly on the rack (becomes crispy again).
- Freezing: baked, up to 2 months; reheat on the rack.
Nutrition
Total (2 Pide) approx. 2400–2600 kcal.
Per serving (¼ Pide as one serving): 600–650 kcal, 30–35 g fat, 55–65 g carbs, 22–26 g protein.
