Sesame-Crusted Cheese and Herb Pide
Sesame-Crusted Cheese and Herb Pide
Ingredients
For the Dough
- 1 cup warm milk, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil
For the Filling
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
- 2 green onions, thinly sliced
- 1/4 teaspoon black pepper
For the Coating
- 2 tablespoons pekmez, (grape or date molasses)
- 2 tablespoons water
- 1/2 cup sesame seeds
Instructions
- 1
In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.
⏱️ 10 min
- 4
Lightly grease the large mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling: In a medium bowl, combine the crumbled feta cheese, finely chopped fresh parsley, thinly sliced green onions, and black pepper. Mix well and set aside.
⏱️ 10 min
- 6
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 7
Prepare the coating: In a shallow bowl, whisk together the pekmez and water. In another shallow bowl, spread out the sesame seeds.
⏱️ 5 min
- 8
Once the dough has risen, gently punch it down and divide it into 4 equal portions. On a lightly floured surface, roll each portion into an oval or circular disc, about 1/4 inch thick.
⏱️ 10 min
- 9
Place about 1/4 of the cheese and herb filling in the center of each dough disc, leaving a border around the edges. Fold the longer edges of the dough over the filling, pinching the ends together to form a boat shape, leaving the center filling exposed.
⏱️ 10 min
- 10
Carefully make a lengthwise cut along the exposed filling in the center of each pide, then gently spread the dough apart slightly to widen the opening. This helps the filling bake evenly.
⏱️ 5 min
- 11
Dip the entire exterior of each shaped pide (including the edges and bottom) into the pekmez mixture, allowing any excess to drip off. Then, generously coat the pide with sesame seeds, pressing gently to adhere.
⏱️ 5 min
- 12
Place the coated pide onto the prepared baking sheet. Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese filling is bubbly and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 13
Remove from the oven and serve warm. The cheese will be stretchy and delicious!
Kitchen Tools
Nutrition Facts (per serving)
Sesame-Crusted Cheese and Herb Pide
Ingredients
For the Dough
- 1 cup warm milk, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil
For the Filling
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
- 2 green onions, thinly sliced
- 1/4 teaspoon black pepper
For the Coating
- 2 tablespoons pekmez, (grape or date molasses)
- 2 tablespoons water
- 1/2 cup sesame seeds
Instructions
- 1
In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5 to 7 minutes.
⏱️ 10 min - 4
Lightly grease the large mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling: In a medium bowl, combine the crumbled feta cheese, finely chopped fresh parsley, thinly sliced green onions, and black pepper. Mix well and set aside.
⏱️ 10 min - 6
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 7
Prepare the coating: In a shallow bowl, whisk together the pekmez and water. In another shallow bowl, spread out the sesame seeds.
⏱️ 5 min - 8
Once the dough has risen, gently punch it down and divide it into 4 equal portions. On a lightly floured surface, roll each portion into an oval or circular disc, about 1/4 inch thick.
⏱️ 10 min - 9
Place about 1/4 of the cheese and herb filling in the center of each dough disc, leaving a border around the edges. Fold the longer edges of the dough over the filling, pinching the ends together to form a boat shape, leaving the center filling exposed.
⏱️ 10 min - 10
Carefully make a lengthwise cut along the exposed filling in the center of each pide, then gently spread the dough apart slightly to widen the opening. This helps the filling bake evenly.
⏱️ 5 min - 11
Dip the entire exterior of each shaped pide (including the edges and bottom) into the pekmez mixture, allowing any excess to drip off. Then, generously coat the pide with sesame seeds, pressing gently to adhere.
⏱️ 5 min - 12
Place the coated pide onto the prepared baking sheet. Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese filling is bubbly and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 13
Remove from the oven and serve warm. The cheese will be stretchy and delicious!