Turkish · Dinner
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.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
685Calories
28gProtein
48gFat
42gCarbs
3gSugar
2gFiber
750mgSodium
110mgChol
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Instructions
1
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 lemons and tomatoes, pierce 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.
2
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 and brush over borders of both pides.
3
Bake
Drizzle melted butter evenly over the cheese on both pides. Slide pides onto the hot tray (or cook in batches if tray is small) and bake at 240C for 12 minutes until borders crisp deep golden and cheese bubbles and turns deep golden in patches.
4
Plate
Lift pides onto a board and brush borders with olive oil. Scatter parsley and pul biber across the bubbling cheese. Lay tomato and pepper alongside each pide, finish with a squeeze of lemon, slice across and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pide or pizza dough
- 360g (12.7 oz) kasar cheese
- 60g (2.1 oz) unsalted butter
- 1 tsp dried oregano
- 1 tsp pul biber Aleppo flakes
- 0.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 large egg yolks
- 20ml (1.3 tbsp) extra-virgin olive oil
- 20g (small handful) flat-leaf parsley
- 2 small lemons
- 2 small ripe tomatoes
- 2 long green sivri biber peppers