Midi's Pide

Ingredients for 2 servings:

• 3 eggs
• 100 ml milk
• 100 ml water
• 100 ml rapeseed oil
• 1 tsp, heaped sugar
• ¾ cube of fresh yeast
• 1 tsp salt
• 500 g wheat flour type 405, approx.
• 3 stalk(s) spring onions
• 3 large chili peppers (Sivri peppers)
• 2 large tomatoes
• ¼ bunch parsley, fresh or frozen
• 200 g sheep’s cheese
• 250 g grated Turkish cheese (Kasar Peynir)
• 1 tsp cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 20 minutes

For the dough, mix 1 egg, milk, water, oil, and sugar. Dissolve the yeast in the mixture and add the salt. Sift the flour, add it a little at a time, and knead into a dough. Cover the dough and let it rise in a warm place for about 1 hour. For the topping, chop the spring onions, chili peppers, tomatoes, and parsley. Crumble the feta cheese and mix with 1 egg, spring onions, parsley, and half of the Turkish cheese. Divide the dough into small balls and knead lightly. Roll each ball out into an oblong oval shape. Place a portion of the cheese mixture and plenty of Turkish cheese in the center of the dough. Leave a border of about 1.5 cm free and roll inwards on all sides. Top the pide with pepper pieces and tomato slices. Whisk 1 egg and the cream together and brush the edges of the pide with the mixture. Bake the pide at approximately 200°C (top/bottom heat) for about 15-25 minutes, until the edges are golden brown and the cheese is melted and lightly browned. Tip: The finished pide can be frozen.