Cheese Pide with Leeks and Potatoes | Guest Chef: Selin Kiazim | Roccbox Recipes | Gozney
Recipe Information
Cheese Pide
Cultural Context
Cheese Pide is a beloved dish from Turkey, often enjoyed as a street food or in casual dining settings. It showcases the country's rich culinary heritage, where bread is a staple and cheese is a prized ingredient. Traditionally made with various fillings, modern variations have emerged globally, adapting to local tastes while maintaining the essence of this delightful dish.
feta cheese
🥗Healthier: ricotta cheese
💰Cheaper: cottage cheese
Ricotta offers a lighter option while maintaining creaminess.
mozzarella cheese
🥗Healthier: part-skim mozzarella
💰Cheaper: processed cheese
Part-skim mozzarella reduces fat while processed cheese is more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is budget-friendly.
egg
🥗Healthier: flaxseed meal
💰Cheaper: silken tofu
Flaxseed meal serves as a vegan binder, while tofu is a cost-effective alternative.
Melt butter in a pot.
Whisk in flour to make a smooth paste over medium heat.
Add milk in two batches, whisking until smooth, and cook for 5-10 minutes.
Use kashkaval cheese and halloumi cheese for the cheese sauce.
Mix strong flour, sugar, salt, fresh yeast, olive oil, and water in a bowl.
Mix the dough on low speed until elastic and shiny.
Roll dough into sausage shapes and then into 100-gram balls, covering with a damp cloth.
Place dough in the fridge to prove or leave at room temperature for 15-20 minutes.
Char leeks in a high flame rock box until blackened.
Peel and slice potatoes thinly, rinse in warm water to remove starch.
Deep-fry potato slices in sunflower oil until crisp and golden brown, seasoning with salt.
Cut leeks into chunks and make a dressing with grated garlic, vinegar, lemon juice, and olive oil, marinating the leeks while warm.
Roll the dough into an oval shape on a floured surface.
Spread cheese sauce and charred leeks on the dough, fold edges to form a border.
Season with Maldon salt and dried oregano, and sprinkle with toasted sesame seeds.
Pinch edges to seal and place on a peel for baking.
Bake in a preheated rock box at about 300°C.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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