Sucuklu Pide (Turkish Bread with Spicy Sausage)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Rising Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 portion
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Calories
814 kcal
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Course
Main Course, Breakfast
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Cuisine
Turkish
Sucuklu Pide (Turkish Bread with Spicy Sausage)
Description
This recipe for Sucuklu Pide begins with mixing strong white flour, dry yeast, salt, and warm water to form a soft, elastic dough. After kneading and allowing it to rise until doubled, the dough is divided and shaped into ovals roughly 15 by 35 cm. The resting period softens the gluten for easy shaping.
The filling combines thinly sliced sucuk, a spicy fermented sausage, and grated kasar cheese, which adds a mild, creamy contrast. Each dough oval is topped with these ingredients, then baked in a preheated 220°C oven until the crust is golden and the cheese melted and bubbly. Brushing the baked pides with butter adds shine and flavor.
Sucuklu Pide offers a combination of chewy bread, savory and spicy sausage, and melted cheese making it satisfying on its own or alongside salads or dips. The recipe highlights careful dough preparation and high-temperature baking for a well-textured crust. Cooling and storage instructions help maintain quality for later consumption.
Take care to keep the oven very hot to avoid greasy, floppy pides from the sausage fat. If the dough is sticky, incorporate small amounts of flour gradually while kneading. Wrap cooled pides individually for refrigeration or freezing to preserve freshness.
Ingredients
For the Pide Dough
- 400 g strong white flour
- 250 ml water tepid
- ½ teaspoon fast action dry yeast (3 grams)
- ⅔ teaspoon salt (4 grams)
For the Sucuk Filling
- 200 g sucuk
- 300 g kasar cheese
- 30 g butter (for brushing)
Instructions
Preparing the Dough
- Sift the flour in a bowl then add the yeast and warm water.
- Mix together until combined then add the salt to the bowl.
- Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
- Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size.
- Prepare the filling while the dough is rising.
Making the Suck Pide
- Preheat the oven to 220° C - 430° F (fan oven).
- Grate the Kasar cheese and thinly slice the sucuk.
- Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
- Roll one of the dough balls into an oval shape 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
- Spread ¼ of the grated Kasar cheese evenly over the dough and top it with ¼ of the sliced sucuk, leaving a 1 ½ cm border at the edges.
- Fold the border over the filling and pinch the top and bottom end together.
- Repeat the same for the remaining 3 dough balls.
- Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
- When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned.
- When the pides are cooked, generously brush the crust with butter and slice before serving.
Notes
- Ensure the oven is preheated to a high temperature before baking to avoid greasy and floppy pides caused by melting sausage fat.
- Add flour gradually when kneading if the dough feels sticky, dusting hands and surfaces lightly to prevent sticking.
- After baking, let the pides cool before wrapping individually in cling film for storage.
- Store wrapped pides in the refrigerator for up to 5 days or freeze for up to 3 months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portion
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 78g | 26% |
| Protein | 37g | 74% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 111mg | 37% |
| Sodium | 1461mg | 61% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 942IU | 19% |
| Calcium | 565mg | 57% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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