Cheese, sucuk and olive pide pies

Cheese, sucuk and olive pide pies

By
From
Turquoise
Makes
6
Photographer
Lisa Cohen and William Meppem

Sucuk is a spicy Turkish sausage and can be found in Turkish or Middle Eastern butchers and some specialist delis.

Ingredients

Quantity Ingredient
1 quantity Pide
250g haloumi, washed and finely sliced
150g mozzarella, finely sliced
18 kalamata olives, pitted and cut in half
1 long green pepper, seeded and chopped
2 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
120g sucuk, sliced
1 free-range egg yolk
50ml milk

Method

  1. Cut the pide dough into six even portions and leave, covered, to rest for 30 minutes. When ready to bake the pide, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it.
  2. To make the topping, mix the cheeses, olives, green pepper and oil in a large bowl, then season with salt and pepper. Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 35 x 10 cm. Scatter a sixth of the topping down the pide, leaving a 2 cm border around the edge. Lie some of the sucuk down the centre, then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each end, twisting slightly, so that the pide looks like a long canoe.
  3. Mix the egg yolk and milk to make an egg wash, then brush the dough with a little of this. Bake in batches, two at a time – carefully transfer the pides to the hot stones or trays and bake for 7 minutes. Eat hot from the oven sprinkled with a little sea salt.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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