🧀 Kaşarlı Pide (Cheese Pide)
Kaşarlı pide is the simplest and one of the most popular Turkish pides: a boat-shaped flatbread filled with grated kaşar, a mild semi-hard cheese that melts into a stretchy, golden layer. An egg is often cracked into the middle near the end of baking. It is served hot from the oven, cut into strips, often with a glass of tea or a fresh salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 7 g dried yeast
- 1 tsp salt
- 250 ml warm water
- 250 g kaşar cheese, grated
- 4 eggs
Method
- Mix the flour, yeast, salt and warm water into a soft dough, knead 8 minutes and let rise for 1 hour.
- Prepare the topping: grate the kaşar cheese.
- Divide the dough into 4, roll each into a long oval and spread the topping down the middle.
- Fold the edges over the filling and pinch the ends into a boat shape.
- Bake at 250 °C for 10–12 minutes until golden, cracking an egg onto each pide for the last 3–4 minutes.
How to make it lighter
- Use 150 g of cheese instead of 250 g and add sliced tomato and pepper for volume.
- Skip the egg on top or share one between two pides.
- Serve with a large salad and eat one or two strips less.
History
Pide is Turkey's boat-shaped baked flatbread, closely tied to the Black Sea region, where cities such as Samsun, Trabzon and Kastamonu each claim their own style. Today pide salons serving many toppings are found in every Turkish city.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Kaşarlı Pide (Cheese Pide) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →