90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Tire Bolu Pide
A crispy pastry with butter and special cheese from Tire district of Izmir.
- Prep
- 30 min
- Cook
- 15 min
- Time
- 45 min
- Servings
- 4
- Calories
- 420
- Level
- Involved
- Heat
- Mild
- Region
- trk
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 4 cups flour
- 1 pack instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1.5 cups warm water
- 300 g Tire cheese or curd cheese
- 1 bunch finely chopped parsley
- 100 g butterInstead: olive oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Place flour, yeast, salt, sugar, and warm water in a bowl and knead until you get a soft dough.
- 2
Cover the dough and let it ferment for 45 minutes.
- 3
Prepare the filling by mixing the cheese and finely chopped parsley in a bowl.
- 4
Divide the fermented dough into meringues and roll them out lengthwise on a floured counter.
- 5
Put the cheese filling in the middle and close the edges slightly.
- 6
Bake in a preheated oven at 220 degrees for about 12-15 minutes until the edges are golden brown.
- 7
Slice the hot pide after spreading plenty of butter on the edges.
Note. If you shape the dough by pressing it with your hands instead of a rolling pin, you will get a much softer and more authentic texture.
Questions
Which cheese is used for Tire Bolu Pide?
Traditionally Tire cheese is used, but if you cannot find it, a mixture of unsalted curd and kashar cheese can also be preferred.
How do we know the dough has fermented?
The dough is fermented when it doubles in volume at room temperature.
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