Turkish Sesame Cheese & Herb Pide Boats
Turkish Sesame Cheese & Herb Pide Boats
Ingredients
For the Dough
- 1 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 3/4 cups all-purpose flour, , plus more for dusting
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil, , plus more for greasing
For the Filling
- 1 cup feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 green onions, thinly sliced
- 1 large egg
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 1/4 cup grape molasses, (pekmez)
- 1/4 cup water
- 1/2 cup white sesame seeds
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add 2 3/4 cups of all-purpose flour, fine sea salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
⏱️ 15 min
- 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the filling. In a medium bowl, combine the crumbled feta cheese, shredded mozzarella cheese, finely chopped fresh parsley, finely chopped fresh dill, sliced green onions, large egg, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 5
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 6
In a shallow dish, whisk together the grape molasses and 1/4 cup of water. In another shallow dish, spread out the white sesame seeds.
⏱️ 2 min
- 7
Once the dough has risen, gently punch it down and divide it into 4 equal pieces. On a lightly floured surface, take one piece of dough and roll it into an oval shape, approximately 7-8 inches long and 4-5 inches wide.
⏱️ 5 min
- 8
Spoon about 1/4 of the cheese and herb filling down the center of the oval dough, leaving about 1 inch clear on the long edges. Carefully fold the long edges of the dough over the filling, pinching the ends together to seal, creating a canoe-like shape with the filling enclosed.
⏱️ 8 min
- 9
Dip the entire shaped dough into the molasses mixture, ensuring it's fully coated. Then, immediately transfer it to the dish with sesame seeds, pressing gently to adhere a generous layer of seeds all over the dough.
⏱️ 4 min
- 10
Place the sesame-coated pide onto the prepared baking sheet. Using a sharp knife or kitchen scissors, make a cut along the top center of the pide, about 1/2 inch deep, leaving about 1 inch uncut at each end. Gently pull the edges apart to create an open boat shape, exposing the cheese filling. Repeat with the remaining dough and filling.
⏱️ 6 min
- 11
Bake the pide boats for 20-25 minutes, or until the crust is golden brown, the sesame seeds are toasted, and the cheese filling is bubbly and slightly caramelized. If baking in batches, ensure the oven remains at 400°F.
⏱️ 25 min•🌡️ 400
- 12
Remove from the oven and let cool slightly on a wire rack before serving. These are best enjoyed warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Sesame Cheese & Herb Pide Boats
Ingredients
For the Dough
- 1 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 3/4 cups all-purpose flour, , plus more for dusting
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil, , plus more for greasing
For the Filling
- 1 cup feta cheese, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 green onions, thinly sliced
- 1 large egg
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 1/4 cup grape molasses, (pekmez)
- 1/4 cup water
- 1/2 cup white sesame seeds
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add 2 3/4 cups of all-purpose flour, fine sea salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
⏱️ 15 min - 3
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the filling. In a medium bowl, combine the crumbled feta cheese, shredded mozzarella cheese, finely chopped fresh parsley, finely chopped fresh dill, sliced green onions, large egg, and freshly ground black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 5
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 6
In a shallow dish, whisk together the grape molasses and 1/4 cup of water. In another shallow dish, spread out the white sesame seeds.
⏱️ 2 min - 7
Once the dough has risen, gently punch it down and divide it into 4 equal pieces. On a lightly floured surface, take one piece of dough and roll it into an oval shape, approximately 7-8 inches long and 4-5 inches wide.
⏱️ 5 min - 8
Spoon about 1/4 of the cheese and herb filling down the center of the oval dough, leaving about 1 inch clear on the long edges. Carefully fold the long edges of the dough over the filling, pinching the ends together to seal, creating a canoe-like shape with the filling enclosed.
⏱️ 8 min - 9
Dip the entire shaped dough into the molasses mixture, ensuring it's fully coated. Then, immediately transfer it to the dish with sesame seeds, pressing gently to adhere a generous layer of seeds all over the dough.
⏱️ 4 min - 10
Place the sesame-coated pide onto the prepared baking sheet. Using a sharp knife or kitchen scissors, make a cut along the top center of the pide, about 1/2 inch deep, leaving about 1 inch uncut at each end. Gently pull the edges apart to create an open boat shape, exposing the cheese filling. Repeat with the remaining dough and filling.
⏱️ 6 min - 11
Bake the pide boats for 20-25 minutes, or until the crust is golden brown, the sesame seeds are toasted, and the cheese filling is bubbly and slightly caramelized. If baking in batches, ensure the oven remains at 400°F.
⏱️ 25 min•🌡️ 400 - 12
Remove from the oven and let cool slightly on a wire rack before serving. These are best enjoyed warm.
⏱️ 5 min