Authentic Turkish Pide with Kasseri and Egg Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use bread flour for your dough, as it provides the necessary structure to hold the boat shape without collapsing.

If you are using store-bought dough, let it sit at room temperature for at least thirty minutes before shaping, as cold dough will be difficult to stretch and will likely shrink back during the shaping process, making it impossible to form the boat effectively.

If you find the egg is not setting quickly enough, you can place the pide back in the oven for an additional minute, but watch it closely to ensure the yolk does not cook through.

The residual heat is usually sufficient, but environmental factors in your kitchen can vary. Always serve with a sharp knife and a fork, as the crispy crust is best enjoyed by tearing off pieces to dip into the central cheese and egg mixture.

Variations

• Spinach and Feta Pide: Add a mixture of sautéed spinach, garlic, and crumbled feta cheese alongside the kasseri for a more robust and earthy flavor profile that pairs wonderfully with the egg.
• Spicy Sujuk Pide: Incorporate thin slices of spicy Turkish sujuk sausage into the cheese filling before baking for a savory, meatier version of this classic pide that adds a nice kick.

Storage and make-ahead

Fridge

Store in the refrigerator for up to two days in an airtight container.

Freezer

Freezing is not recommended as the texture of the crust and the egg will be compromised.

Reheat

Reheat in a preheated oven at 350 degrees Fahrenheit for 5-8 minutes until the crust is crisp and the cheese is warm.

If you have leftovers, allow the pide to cool completely at room temperature for no more than two hours before placing it in an airtight container or wrapping it tightly in plastic wrap.

While the pide is best enjoyed fresh, it can be kept in the refrigerator for up to two days. Note that the texture of the bread will change over time, becoming slightly softer due to moisture from the cheese.

You can prepare the dough and shape the boats ahead of time, keeping them on a floured baking sheet covered with a damp cloth in the refrigerator for up to four hours. When you are ready to bake, bring the boats to room temperature for fifteen minutes before adding the cheese and sliding them onto the preheated stone. Do not add the egg until the moment the pide comes out of the oven.

Serving ideas

Serve the pide immediately on a wooden board or a flat serving platter. The rustic nature of the dish means it is best presented simply, allowing the vibrant colors of the golden crust, the melted cheese, and the bright egg yolk to be the focal point. Provide guests with small plates and a knife to facilitate the tearing and dipping process, which is the traditional way to enjoy this meal.

Accompany the pide with a side of fresh salad, such as a simple cucumber and tomato salad with a light lemon vinaigrette, to provide a refreshing contrast to the richness of the cheese and the buttered crust.

The acidity of the salad cuts through the savory notes, making for a balanced and satisfying dinner experience that highlights the quality of the bread and the simplicity of the ingredients.

Frequently asked questions

Recipe card

Authentic Turkish Pide with Kasseri and Egg

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 300 grams pizza dough
• 1 cup kasseri cheese, shredded
• 1 large egg
• 1 tbsp clarified butter, melted
• Aleppo pepper flakes, for serving

Instructions

1. Dust your work surface lightly with flour. Take the 300 grams of dough and stretch it into an elongated oval boat shape. Carefully fold the edges inward to create a raised crust, ensuring the center remains deep enough to hold the cheese filling securely.
2. Spread the kasseri cheese evenly inside the dough boat. Place the pide onto a preheated stone inside a 480 degree Fahrenheit (249 degree Celsius) oven. Bake for exactly ten minutes until the crust is golden brown and the cheese is bubbling intensely.
3. Remove the pide from the oven. Carefully crack the egg into the center of the molten cheese, ensuring the yolk stays intact. Brush the crust edges with melted clarified butter and dust the entire pide with Aleppo pepper flakes. Serve immediately while the egg is still runny and the cheese is hot, reaching an internal egg temperature of 160 degree Fahrenheit (71 degree Celsius) for the white if desired.

Contains: gluten, eggs, milk

Food safety: The egg yolk in this recipe is served runny and not fully cooked. Use pasteurised eggs for vulnerable individuals.

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

52 g

Fat

22 g

Fiber

2 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.