Sucuklu Pide (Turkish Bread with Spicy Sausage)

5 from 5 votes

Sucuklu Pide is a crispy and delicious Turkish bread topped with spicy beef sausage called "sucuk" and melty & stretchy kasar cheese.

Prep Time10

Cook Time10

Rising Time1

Total Time1 20

Course: Breakfast, Main Course

Cuisine: Turkish

Diet: Low Lactose

Servings: portion

Calories: 814kcal

Sift the flour in a bowl then add the yeast and warm water.
Mix together until combined then add the salt to the bowl.
Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size.
Prepare the filling while the dough is rising.

Preheat the oven to 220° C - 430° F (fan oven).
Grate the Kasar cheese and thinly slice the sucuk.
Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
Roll one of the dough balls into an oval shape 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
Spread ¼ of the grated Kasar cheese evenly over the dough and top it with ¼ of the sliced sucuk, leaving a 1 ½ cm border at the edges.
Fold the border over the filling and pinch the top and bottom end together.
Repeat the same for the remaining 3 dough balls.
Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned.
When the pides are cooked, generously brush the crust with butter and slice before serving.

Sucuk and kasar cheese are two fatty ingredients, therefore you need to make sure the oven is red hot before you place the pides in the oven. Otherwise, you might end up with greasy and floppy pides.
If your dough is sticky, add a little flour to it. As you knead it, make sure to coat your hands and your work surface with a light dusting of flour. Add a few teaspoons of flour at a time to get rid of the stickiness.
After the pides are cooled down, wrap them individually in cling film. You can then either refrigerate them for up to 5 days or keep them in the freezer for up to 3 months.