Recipes · Turkish · Main Courses
Peynirli Pide (Turkish Boat-Shaped Flatbread with Cheese)
One serving has 731 kcal and 29 g protein, and at least a fifth of a woman's daily need of selenium (97%), riboflavin (95%), thiamin (93%), phosphorus (67%), folate (62%) and vitamin K (61%). Ready in 110 minutes.
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- Preparation: 95 min
- Cooking: 15 min
- Makes: 1 serving (279 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 100 g Plain flour
- 55 g Water, lukewarm
- 10 g Milk
- 1.5 g Yeast, active dry
- 1 g Sugar
- 5 g Olive oil
- 0.8 g Salt
- 40 g Kaşar cheese, grated
- 25 g Beyaz peynir (white cheese), crumbled
- 3 g Parsley, fresh
- 30 g Egg
- 8 g Butter, unsalted (to brush)
Method
- Dissolve the yeast and sugar in the lukewarm water and milk, then mix into the flour with the salt and oil. Knead for 8-10 minutes into a soft, smooth dough, cover and leave to rise for an hour.
- Heat the oven as hot as it goes, 250 °C, with a baking tray or stone inside.
- Mix the grated kaşar, crumbled white cheese, chopped parsley and most of the beaten egg, keeping a spoonful for brushing.
- Roll the dough into an oval about 30 x 12 cm and 3-4 mm thick. Spread the filling down the middle, leaving a 2 cm border, then fold the long edges over the edge of the filling and pinch the ends into points, so it looks like a boat. Brush the dough with the rest of the egg.
- Slide it on baking paper onto the hot tray and bake for 10-12 minutes, until the crust is golden and the cheese is bubbling and browned in places.
- Brush the hot crust with melted butter, cut it across into strips and serve at once, with ayran or a salad of tomato, cucumber and parsley.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 731 kcal | 35% |
| Carbohydrates | 80.6 g | |
| Water | 133 mL | |
| Fiber | 3.2 g | 11% |
| Protein | 29 g | 60% |
| Tryptophan | 0.38 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.4 g | |
| Lysine | 1.9 g | |
| Methionine | 0.68 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.7 g | |
| Histidine | 0.89 g | |
| Fat | 31.8 g | |
| Monounsaturated | 11 g | |
| Polyunsaturated | 2.2 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 16.2 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 180 mg | |
| Calcium | 477 mg | 48% |
| Copper | 0.2 mg | 22% |
| Iron | 5.8 mg | 32% |
| Magnesium | 45.6 mg | 15% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 472 mg | 67% |
| Potassium | 265 mg | 6% |
| Selenium | 53.2 µg | 97% |
| Sodium | 940 mg | |
| Zinc | 3.3 mg | 41% |
| Thiamin (vitamin B1) | 1 mg | 93% |
| Riboflavin (vitamin B2) | 1.1 mg | 95% |
| Niacin (vitamin B3) | 6.9 mg | 49% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 0.26 mg | 20% |
| Folate (vitamin B9) | 250 µg | 62% |
| Cobalamin (vitamin B12) | 1.3 µg | 55% |
| Choline | 102 mg | 24% |
| Vitamin A | 246 µg | 35% |
| Vitamin C | 4 mg | 5% |
| Vitamin D (D2 + D3) | 41.7 IU | 7% |
| Vitamin E | 1.6 mg | 11% |
| Vitamin K | 54.5 µg | 61% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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