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Mini Turkish Pide with Cheese and Olives

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These golden, boat-shaped Turkish pides are filled with a savory blend of melted cheese, caramelized onions, and tomatoes, then topped with a briny black olive and fresh parsley—perfect as a mezze or elegant appetizer.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 3/4 cup warm water
  • 1 tablespoon olive oil
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup feta cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • 1 tomato, finely diced
  • 8 black olives, pitted
  • 1 tablespoon olive oil (for sautéing)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
  2. Knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
  3. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  4. In a small skillet, heat 1 tablespoon olive oil and sauté onions until soft and lightly caramelized. Remove from heat.
  5. In a bowl, mix mozzarella, feta, tomato, and sautéed onion.
  6. Divide the dough into 8 equal pieces. Roll each into an oval about 6 inches long.
  7. Place a spoonful of filling in the center of each dough oval, leaving the edges clean. Fold the sides slightly inward and pinch the ends to create a boat shape.
  8. Place one black olive in the center of each pide.
  9. Transfer to the baking tray and bake for 15–18 minutes, or until golden brown.
  10. Garnish with chopped parsley and serve warm.

Notes

  • You can substitute different cheeses like kasseri or kashkaval for regional authenticity.
  • Pides can be frozen before baking; just thaw and bake when ready to serve.
  • Add a sprinkle of chili flakes for a spicy kick.

Nutrition

Keywords: Turkish pide, mini cheese pide, vegetarian mezze, Turkish appetizer, boat-shaped bread

Find it online: https://epicrecipebox.com/mini-turkish-pide-with-cheese-and-olives/