Vegetarian Turkish Pide
Experience the vibrant flavors of Mediterranean cuisine with this Vegetarian Turkish Pide recipe—an irresistible twist on a classic Turkish flatbread. Featuring a soft, homemade dough that's expertly crafted with instant yeast and olive oil, these pides are topped with a colorful medley of diced red and green bell peppers, juicy tomatoes, spinach leaves, and aromatic garlic. The mix is perfectly balanced with rich feta cheese, creamy mozzarella, and a touch of paprika for a hint of smoky spice. Shaped into signature boat-like forms and brushed with egg for a golden crust, these pides bake to perfection in just 20 minutes. Ideal for a family dinner or a flavorful vegetarian gathering, this dish offers a delightful, hearty meal alongside a side salad or yogurt dip. Create your own Turkish-inspired masterpiece today and indulge in the authentic taste of vegetarian pide!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 150 milliliters Warm water
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Tomato
- 100 grams Spinach leaves
- 150 grams Feta cheese
- 100 grams, shredded Mozzarella cheese
- 1 small, thinly sliced Red onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Parsley
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 Egg
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the olive oil and warm water to the dry ingredients, and mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough into a lightly oiled bowl, cover with a clean kitchen towel, and leave it in a warm place to rise for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a large bowl, combine the diced red and green bell peppers, diced tomato, spinach leaves, feta cheese, mozzarella cheese, red onion, minced garlic, parsley, paprika, and black pepper. Mix well.
After the dough has risen, punch it down and divide it into 4 equal portions.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
Roll out each portion of dough into an oval shape, approximately 25 cm long and 10 cm wide.
Place the rolled-out dough on the prepared baking sheet and spoon the filling mixture onto the center of each oval, leaving a 2 cm border around the edges.
Fold the edges of the dough over slightly to form a boat shape, pinching the ends closed.
Brush the edges of the dough with a beaten egg for a golden finish.
Bake the pides in the preheated oven for 15-20 minutes, or until the crust is golden and cooked through.
Remove the pides from the oven, let them cool for a few minutes, and serve warm.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4448 mg | 193% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 24.7 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1519 mg | 117% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
