Turkish Pide with Sujuk and Cheese
Pide is a classic Turkish snack, cooked in pide salons with roaring wood burning ovens all over the country. Traditionally, they are thought to originate from the Black Sea region of Turkey, in the North. When I wrote my Turkish cookbook, Turkish Delights, I had some of the best pide I have ever eaten in the little seaside towns of Samson and Trabzon, and this simple cheese and sujuk variety is one of my favourite combinations. Sujuk is a smoked beef sausage that you can find in Middle Eastern stores, but if you can’t get hold of it, assuming you eat pork, replace it with chorizo.
- Sift the flour into a mixing bowl and add the yeast, sugar and salt. Stir together. Add the oil and water, starting with 100ml of water and adding more if necessary until combined into a dough. Tip onto a floured board and knead the dough for 5-6 minutes until shiny and soft. Place into an oiled mixing bowl, cover with a clean tea towel and leave for to rise for 30 minutes in a cool place.
- Pre heat the oven to 220. Divide the dough into two and roll both out into a large oval shape, about 40cm long and 25cm wide on a clean, floured surface. Place each one onto a baking sheet, lined with baking paper.
- Make two lines of sujuk down the middle of each pide. Cover with the tomatoes and then cheese, leaving a good inch gap around the edge of the filling. Mix up the filling, so that you have some of the sujuk and tomato on top of the cheese and some covered.
- Now fold the sides that you have created into the centre of the pide, covering some of the filling. Gently press the sides down with your fingers to stop it rising too much in the oven. You should have a long boat shape with about 2 inches of the filling exposed.
- Pop both pide into the hot oven for 10-12 minutes or until the edges are golden.
- Meanwhile, melt the butter and brush generously over the cooked pide, Serve immediately.
Makes 2 pide
300g plain white flour
7g sachet of fast action dried yeast
1 tsp sugar
2 tsp salt
2 tbsp olive oil
100-120ml warm water
120g sujuk, thinly sliced into ¼ cm pieces
1 tomato fine chopped
200g grated mozzarella cheese