🌭 Sucuklu Pide (Sucuk and Cheese Pide)
Sucuklu pide combines thin slices of sucuk — a dry, garlicky, spicy Turkish beef sausage — with melted kaşar cheese on a boat-shaped dough. An egg is often cracked on top near the end of baking. The sausage releases its paprika-red oil into the cheese, giving a rich, spicy and salty pide that is served hot and cut into strips.
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
- 150 g beef sucuk, thinly sliced
- 150 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: slice the sucuk and grate the 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
- Halve the sucuk and add sliced peppers and tomatoes instead.
- Use less cheese — it and the sausage are the richest parts.
- Skip the egg and eat it with a large salad.
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.
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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 →