Wasfetna

Cheese and egg pide

A dough boat of melted cheese with an egg yolk set in the middle — stirred together while hot, with the edges torn off for dipping.

Cheese and egg pide
Cooking time
2 hr 9 min
Hands-on time
47 min
Free time
1 hr
Difficulty
Medium
Cuisine
Turkish
Calories
580
Contains
Gluten, Dairy, Eggs

Perhaps the most photographed breakfast on Earth: a glossy orange yolk in a lake of cheese inside a dough boat. The yolk is stirred into the cheese while it bubbles, and the edges are torn off for dipping — a breakfast worth photographing before eating.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

3people

Amounts follow the number of people

For the dough

For the filling

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Baking tray — It comes out and goes back in — ten minutes, then the egg in the middle.
  • Pastry brush — Butter on the edges just before serving.

Method

  1. Dissolve the yeast and sugar in warm water and leave it until it foams.

    10 minYou can walk away
    You’ll know it’s ready when

    A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.

    Tip: The water is warm, not hot: high heat kills the yeast.

  2. Knead the flour and salt with the oil and yeast mixture until it becomes smooth and elastic.

    12 min
    You’ll know it’s ready when

    It does not stick to the hand and stretches easily.

  3. Cover and let it rise.

    1 hrYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

  4. Divide the dough into balls and let them rest.

    10 min
    You’ll know it’s ready when

    Rested and easy to roll out.

  5. Roll each ball into a long oval and place the cheese in the middle.

    12 min
    You’ll know it’s ready when

    A boat shape, even at both ends.

  6. Fold the two edges over the filling and pinch the ends tightly.

    8 min
    You’ll know it’s ready when

    The two ends are tightly pinched and do not open.

  7. Bake at 220° until the edges are golden.

    12 minYou can walk away
    You’ll know it’s ready when

    The edges are golden and the cheese is bubbling in the middle.

  8. Break an egg in the middle of each one and return them to the oven until the whites are cooked.

    5 min
    You’ll know it’s ready when

    The white is firm and white, and the yolk is still soft.

    Tip: Watch it: one extra minute means dry yolk.

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