Pide „Triple Cheese” – paine turceasca umpluta cu trei tipuri de branza si ou, inspiratie la fix! Exista preparate care nu au nevoie de prea multe explicatii. Le vezi si stii deja ca vor fi bune. Pide „Triple Cheese” este exact genul acesta de reteta. O combinatie irezistibila de aluat pufos, margini usor crocante, umplutura generoasa de trei tipuri de branza topita si oua care se gatesc perfect chiar in mijlocul pidei. Este acel preparat care se mananca fierbinte, cu branza intinsa si galbenus moale, care curge exact cat trebuie. Inspirata din bucataria turceasca, pide este un fel de „barcuta” din aluat dospit, coapta la cuptor si umpluta cu tot ce este mai bun. Varianta aceasta „triple cheese” este dedicata iubitorilor de branza si este perfecta pentru un pranz de rasfat, o cina lejera sau chiar un brunch diferit. Simplu de facut, dar spectaculos la servire, acest pide este genul de reteta care aduna pe toata lumea in jurul mesei.

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INGREDIENTE (pentru 2 portii)

Pentru aluat:

• 20 g ulei de masline
• 150 ml apa
• 1 lingurita zahar
• 2 lingurite drojdie uscata
• 300 g faina
• 1/2 lingurita sare

Pentru umplutura:

• 80 g branza mozzarella
• 80 g mozzarella fresca
• 130 g branza feta
• 1/2 lingurita oregano
• 5 oua
• 1 lingura seminte de susan

Incepem cu aluatul. Punem intr-un ibric uleiul de masline, apa, zaharul si drojdia uscata si incalzim usor, fara a fierbe, cat sa se activeze drojdia. Rasturnam amestecul peste faina amestecata cu sarea si framantam pana obtinem un aluat omogen, moale si elastic. Il acoperim cu un prosop si il lasam la dospit aproximativ o ora, intr-un loc cald, pana isi dubleaza volumul.

Intre timp, pregatim umplutura. Radem marunt cele doua tipuri de mozzarella si le amestecam cu branza feta sfaramata. Presaram oregano si amestecam usor, astfel incat aromele sa se combine.

Dupa ce aluatul a crescut frumos, il rasturnam pe un blat presarat cu faina si il impartim in doua parti egale. Intindem fiecare bucata sub forma ovala, cu dimensiunea de aproximativ 14 x 34 cm. Asezam pe fiecare foaie jumatate din cantitatea de branza, lasand o margine libera de aproximativ 1 cm.

Indoim marginile spre interior, formand clasica forma de pide, si mai lasam aluatul la dospit 30 de minute, acoperit cu un prosop. Batem un ou si ungem marginile pidei, apoi presaram seminte de susan.

Introducem pidele in cuptorul preincalzit la 180 de grade Celsius pentru aproximativ 12 minute. Le scoatem, iar cu ajutorul unei linguri facem cate doua adancituri in umplutura de branza. Spargem cate un ou in fiecare adancitura (daca ouale sunt mari, putem indeparta putin din albus).

Introducem din nou tava in cuptor pentru inca 10 minute sau mai mult, in functie de cat de moale ne dorim galbenusul. Cand sunt gata, le lasam sa se raceasca usor.

Servim pidele fierbinti, cu branza topita si ou moale, rupte direct cu mana si savurate fara graba. Sunt absolut irezistibile.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Pide „Triple Cheese”, iti recomandam sa incerci si alte preparate cu aluat si branzeturi topite, perfecte pentru mese de rasfat facute acasa, inspiratie la fix:

English version

Pide “Triple Cheese”

Pide “Triple Cheese” – Turkish flatbread filled with three types of cheese and eggs, inspiration at its best! There are dishes that need no long explanations. You see them and you already know they’re going to be good. Pide “Triple Cheese” is exactly that kind of recipe. An irresistible combination of fluffy dough, lightly crispy edges, a generous filling of three types of melted cheese and eggs that cook perfectly right in the center of the pide. It’s the kind of dish you eat hot, with stretchy cheese and a soft, runny yolk that flows just right. Inspired by Turkish cuisine, pide is a sort of “boat-shaped” flatbread made from leavened dough, baked in the oven and filled with all the good things. This “triple cheese” version is made especially for cheese lovers and is perfect for an indulgent lunch, a light dinner or even a different kind of brunch. Easy to make, yet spectacular to serve, this pide is the kind of recipe that brings everyone together around the table.

INGREDIENTS (for 2 servings)

For the dough:

• 20 g olive oil
• 150 ml water
• 1 teaspoon sugar
• 2 teaspoons dried yeast
• 300 g flour
• 1/2 teaspoon salt

For the filling:

• 80 g mozzarella cheese
• 80 g fresh mozzarella
• 130 g feta cheese
• 1/2 teaspoon oregano
• 5 eggs
• 1 tablespoon sesame seeds

We start with the dough. In a small saucepan, add the olive oil, water, sugar and dried yeast and heat gently, without bringing to a boil, just enough to activate the yeast. Pour the mixture over the flour mixed with salt and knead until you get a smooth, soft and elastic dough. Cover it with a kitchen towel and let it rise for about one hour in a warm place, until it doubles in volume.

Meanwhile, prepare the filling. Finely grate both types of mozzarella and mix them with the crumbled feta cheese. Sprinkle with oregano and mix gently so the flavors combine.

Once the dough has risen nicely, transfer it to a floured work surface and divide it into two equal parts. Roll out each piece into an oval shape, approximately 14 x 34 cm. Spread half of the cheese mixture on each piece, leaving about a 1 cm border around the edges.

Fold the edges inward to form the classic pide shape and let the dough rise again for 30 minutes, covered with a towel. Beat one egg and brush the edges of the pide, then sprinkle with sesame seeds.

Bake the pide in a preheated oven at 180°C (350°F) for about 12 minutes. Remove the tray from the oven and, using a spoon, make two small indentations in the cheese filling. Crack one egg into each indentation (if the eggs are large, you can remove a little of the egg white first).

Return the tray to the oven for another 10 minutes, or longer, depending on how soft you like the yolks. Once ready, let them cool slightly.

Serve the pide hot, with melted cheese and soft eggs, torn by hand and enjoyed without haste. They are absolutely irresistible.

If you enjoyed this Pide “Triple Cheese” recipe, we recommend trying other dough and melted cheese dishes, perfect for indulgent homemade meals: Baked Petit Brie & Mozarella Balls, Ham and Cheese Puff Pastry or Skillet Cheese Pie.

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