Kaşarlı yumurtalı pide (cheese and egg boat-shaped pide)

A favourite at Turkish breakfast spots: a boat-shaped pide filled with melting cheese, a runny egg in the centre. The yolk is mopped up with the crisp pastry edges.

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Method

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1. Mix the flour with the yeast, sugar and salt, add the water and oil, and knead into a smooth dough. Cover and let rise for 1 hour. ⏱ Timer: 1 h
2. Preheat the oven to 240°C. Divide the dough into 4 pieces, and roll each into a roughly 30×15 cm oval.
3. Scatter two-thirds of the cheese over the centre of each, fold the edges over, and pinch the ends together to form a boat shape.
4. Bake on a sheet of baking paper for 8 minutes, then remove, make a well in the cheese, and crack an egg into each. Sprinkle with the remaining cheese. ⏱ Timer: 8 min
5. Return to the oven for 5-6 minutes, until the egg white has set but the yolk is still runny. ⏱ Timer: 5 min
6. Sprinkle with pats of butter and pul biber, and serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only crack in the egg during the second half of baking, or it will overcook.
• Also popular enriched with sucuk (spicy sausage).

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