Turkish Pide with Egg
A crispy boat-shaped pastry filled with caramelized onions, cheese, and a perfectly baked egg. This iconic Turkish street food is warm, savory, and irresistibly satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 16g
Ingredients
- 2.5 cups all-purpose flour
- ¾ cup warm water
- ½ tsp salt
- 2 tbsp olive oil
- 2 tsp instant yeast
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- ¾ cup feta cheese, crumbled
- 3 tbsp fresh parsley, chopped
- ¼ tsp black pepper
- 4 whole eggs
- 2 tbsp olive oil for brushing
Instructions
- 1
In a large bowl, combine warm water and instant yeast. Let sit for 2 minutes until foamy.
- 2
Add flour, salt, and olive oil to the yeast mixture. Mix until a soft dough forms.
- 3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 30 minutes until doubled.
- 5
Melt butter in a skillet over medium heat. Add sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply caramelized.
- 6
Remove from heat and stir in crumbled feta cheese, parsley, and black pepper. Let cool slightly.
- 7
Preheat oven to 425°F (220°C). Divide risen dough into 4 equal portions and shape each into a ball.
- 8
On a floured surface, gently stretch each dough ball into an oval boat shape, about 6 inches long and 3 inches wide.
- 9
Place pide on a parchment-lined baking sheet. Spoon caramelized onion and cheese filling into the center of each pide, leaving a border.
- 10
Pinch the longer sides of each pide upward to form a boat shape, then slightly pinch the ends together.
- 11
Brush the exposed dough edges with olive oil. Crack one egg into the center of each pide.
- 12
Bake for 12–15 minutes until the dough is golden brown and the egg white is set but the yolk remains slightly runny.
- 13
Remove from oven and serve immediately while hot.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- skillet (12-inch)
- wooden spoon
- kitchen towel
- work surface
- parchment paper
- baking sheet
- oven (preheated to 425°F)
- pastry brush
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