John Myers
Cheese Pide Corners
The perfect cheese pide corners recipe with a picture and simple step-by-step instructions.
- 500 gr Flour
- 3 Eggs
- 1 tbsp Salt
- 2 tsp Sugar
- 0,5 dice Fresh yeast
- 2 tbsp Natural yoghurt
- 2 tbsp Oil
- 250 gr Sheep cheese
- 0,5 bunch Fresh smooth parsley
- 3 tbsp Black cumin
- 2 tbsp Sesame
- 200 ml Milk
- Heat the milk in the microwave and dissolve the yeast, salt and sugar in it.
- Put the flour, 1 egg, yogurt and oil in a bowl and add the Milhc mixture. Knead everything to one part (it must no longer stick to the hands). Let rest for 1 hour.
- In the meantime, wash and chop the parsley. Crumble sheep’s cheese in a bowl and add the parsley. Add 1 tablespoon of black cumin and mix everything well.
- After the dough has risen, knead again. Shape the dough into large balls in mandarin. Roll out each ball into a circle, it should be rolled out evenly (about the size of a cake plate).
- Now spread the cheese mixture on the rolled out dough in the middle. Now fold each side to the middle so that it results in a square. Place on a baking sheet. Continue processing the rest of the dough.
- Preheat the oven to 180 degrees. Separate 2 eggs and use only the yolks. Mix 2 tablespoons of sesame and 2 tablespoons of black cumin. Brush each pide with egg yolk and sprinkle with sesame / black cumin. Bake in the oven for about 20 minutes until golden brown.
- After baking, let it cool down briefly and cut the squares into triangles and serve warm or cold.
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