F. Pideler – Pide

Pide Dough

1.2 kg flour
2 c water
½ t yeast
1 t salt

Proof yeast in lukewarm water. Add flour and water and knead into a soft dough. ³

1. Cıvıklı

Ingredients:

1/2 kg finely cubed meat
100 gr tail fat
1 medium onion, chopped finely
1 tomato
2 sivri or one medium green pepper, chopped finely
parsley
Red pepper
Black pepper
Salt

Cut the tail fat finely and mix with the meat. Mince the onion, parsley, pepper and tomatoes and mix all the ingredients together. Roll out the dough and spread the mixture over the dough, evening it with your fingers. Bake in a medium oven. ³

2. Peynirli Pide - Cheese Pide

Ingredients:

½ kg cheese
1 medium onion
2 sivri or one medium bell pepper
parsley
Red pepper

Mince onion, parsley and pepper, and mix with grated cheese. Roll the dough into an oblong shape. Place the cheese filling on half the dough, then fold it over and seal the edges. Brush with egg yolk and bake in a medium oven. ³

3. Cevizli Pide – Walnut Pide

Ingredients:

250 gr walnuts
1 c sugar

Crush the walnuts and mix with the sugar. Roll the dough out oblong, to ½ cm thick. Place the walnut filling in the center, then fold over and bake in a medium oven. ³

4. Pastırmalı Pide – Pide Wıth Pastırma

Ingredients:

250 gr pastırma
3 eggs

Cut the pastırma into small pieces, and add the eggs. Roll the dough out into rounds ½ cm thick, fold the edges in, and fill with the egg/pastırma mixture, and bake in a medium oven. ⁶

5. Sucuklu Pide – Pide With Sucuk

Prepare as for pastırmalı pide, above, but substitute sucuk for pastırma.

6. Tahinli Pide – Pide With Tahini

Ingredients:

1 c tahini
½ c sugar

Mix the tahini and sugar. Take a ball of the dough, and roll very thin. Spread on the tahini mixture, then starting from one edge, roll the dough into a long roll. Starting from one end, curl this dough into a coil. Perform the same procedure twice more – roll out, spread on tahini, roll etc. Finally roll out to ½ cm thick and bake in a medium oven. ³

G. Börekler – Böreks

1. Bazlama

Ingredients:

1.2 kg flour
2 T vegetable oil
½ t yeast
1 c milk
200 gr white cheese (feta)
Parsley

Proof the yeast in lukewarm milk.  Add oil, flour and salt to make a dough of “earlobe” consistency. 
Mix cheese and parsley to make a filling.
Take an egg-sized piece and roll out to 3 mm thick, spread some of the filling over one side of the dough and fold over into a half-moon shape. Cook on a hot sac and brush with melted butter. ⁶

2. Su böreği – “water börek”

Ingredients:

½ kg flour
3 eggs
Water
Salt
Melted butter

Mix all ingredients to make a stiff dough as for pasta. Divide into four balls and let rest. Roll these balls out to 2 mm thick, and cut into fourths. Bring a pot of water to a boil, add 1 T vegetable oil and boil the sheets. Arrange half of the cooked sheets, which should be like large, thin noodles, in an oiled baking pan, pushing them inward to crinkle them, and brushing with melted butter as you go. Fill with any filling you like – it can be walnuts and sugar, cheese and parsley, spinach, ground meat and onions, etc. Then top with the remaining sheets, brushing with melted butter, and bake over the coals or in the oven. ⁶

3. Tava Katmeri – Pan Katmer

Ingredients:

½ kg flour
1 c water
½ t yeast
1 c tahini
Salt

Proof the yeast in lukewarm water, add the rest of the ingredients except the tahini. Knead into a dough of “earlobe” consistency. Allow the dough to rise, then roll out to 3-4 mm thick and spread with tahini. Starting from one edge, roll into a long roll, then form this roll into a coil.  Repeat the rolling and spreading of tahini three times. Allow to rise in a warm place, then fry in a pan. ⁵

4. El Böreği – Hand Börek

Ingredients:

250 gr white cheese (feta)
1 c vegetable oil
Parsley

Prepare the dough as for tava katmeri, above. 
Mix the ingredients above. Take a walnut-sized piece of dough and roll out to 3 mm thick. Spread the cheese mixture over half the dough, then fold over, seal and fry in hot oil. ⁶

5. Çığırtma

Ingredients:

½ kg flour
½ t yeast
1 c lukewarm water
3 eggs 
Salt
1 c vegetable oil

Proof the yeast in the water, then add the rest of the ingredients to make a medium batter. Let rise, then drop by tablespoonfuls into hot oil. ⁵

6. Kete

Ingredients:

2 kg flour
1 lt milk, lukewarm
1 c vegetable oil
½ packet (5 gr) yeast
Salt

Proof the yeast in the milk, then add the eggs, oil and salt, and knead into an “earlobe” like consistency. Let rise in a warm place. Take a fist-sized piece and put kavuz in the center, then shut it. Roll out, pressing twice with a patterned rolling pin. Brush with egg, sprinkle with sesame and nigella seed and bake on the sides of the tandır oven. ⁵

7. Cambaz

Ingredients: 
4 eggs
1 c milk
2 ½ c flour
1/2 t yeast
1 t salt

Proof the yeast in the lukewarm milk. Beat the eggs, then add the milk and yeast, the salt and then gradually, the flour. Allow to rise. Cook by tablespoonfuls on a sac or a frying pan. ⁶

8. Muska Böreği – Amulet Börek

Ingredients: 
½ kg flour
1 egg
½ c yogurt
1 t baking soda
Water
Salt
Lemon
250 gr wheat starch (for rolling)
250 gr cheese
3 sprigs parsley
1 c vegetable oil

Sift the flour and make a well in the center. Into the well add the egg, yogurt, mil, salt and soda. Add 2 drops of lemon juice to enough water to make a dough with the consistency of an “earlobe,” and knead well. Take egg-sized pieces of the dough. Roll them out using wheat starch to keep them from sticking, roll onto the oklava (the thin rolling pin) and then cut the rolled dough along the rolling pin. The dough will divide into 6 or 7-cm squares. Put some cheese and close in an amulet (triangle) shape. Arrange on an oiled baking sheet, brush with oil and bake in a medium hot oven. ⁷