Tasty little pide boat with a spicy fine filling of mild cheese with spicy za’atar may today sail over our plates, ready to be eaten with full enjoyment. Za’atar is a spice mixture from the Arabian cuisine and consists essentially of roasted sesame, dried herbs, sumac and salt. This does not only taste good with fresh bread, it also shows its best side in combination with mild shepherd’s cheese. Ultimately, one fights with exotic food, the bad weather s.besten. 😉
To honor the day
Only the best for my best! Actually, I did not plan on releasing this recipe so early, but to celebrate the day, let’s throw away all the plans and get out a real blast. Why such a bustle? Anyone who knows me, knows that I’m very Instagram-affine. It’s just my favorite social medium, especially because it’s so close to people. I just enjoy it and that’s why I’m so happy about every new follower. So why so happy today. Last night, I finally cracked the 4000 followers ! I never thought that I could do it in the first year. After all, 4000 people are already a proud number. In any case, I’m also very happy and due to the positive response to my little mini pide with Za’atar cheese filling, I thought to myself. Okay, they deserve it! 😉
Mini pide with za’atar cheese filling
Pide and Pizza are almost the same, so no wonder that I like to bake both;). So some time ago I delivered you a simple basic recipe [ CLICK ]. Of course, a yeast dough is always a bit time consuming, but I promise you, it’s worth it. Of course, there are also fast yeast doughs that are made with a lot of sugar and yeast, but the flavor is not the same.
So, let the dough have the time it needs! It is worth it!
For the filling I used shepherds cheese – yesterday bought only a large tin of it ♥ – but of course you can also use another Salzlakenkäse or feta. Tastes just as delicious! I also mixed some tomatoes under one part of the cheese filling. I had already done so on the first try and it was so delicious that I had to include it in the final recipe. If you do not like it, just use a bit more cheese.
Of course, cheese would be too boring on its own, so some Za’atar will be added. This seasoning mixture is the absolute top hammer and can spice up some not only oriental recipe!
Tips and Tricks
So that you also see how I always do that, I have documented the steps of folding for you. 🙂
Then it was for today again. I apologize now that I may be a bit quiet for the next few days, but my mum comes to visit and on Saturday we will have a pig at Markus family! 😉
All the best
- 250 g spelled flour (type 630) or wheat flour (type 550)
- 140 ml of water
- 1 tsp dried baking yeast
- ½ tsp salt
- ½ tsp sugar
- 2 teaspoons oil
- 30 g of sesame
- 2 teaspoons dried oregano
- 3 teaspoons of dried thyme
- 2 tsp sumac
- 1 tsp salt
- 125 g cheese eg shepherd’s cheese or feta
- 2 tbsp Za’atar **
- 1 tbsp oil
- 2 small tomatoes (about 75 g)
- Mix sugar and lukewarm water. Add the yeast and stir well. Let it swell for 10 minutes.
- Put flour in a bowl. Add yeast mixture, salt and oil. Knead for 10 minutes to a homogenous dough. Place in a bowl of oil and cover with a damp cloth or cling film. Let it rise for 60 – 90 minutes until the dough has visibly increased in volume.
- Roast the sesame in a pan golden yellow. Set aside and let cool. Grind thyme, oregano, salt and sumac in a mortar. Then mix with the sesame.
- Wash tomatoes and finely dice.
- Crumble the cheese with your hands. Mix with 2 tbsp za’atar and 1 tbsp olive oil.
- Remove from the cheese mass ⅓ and add to the tomatoes. Mix well.
- Preheat oven incl. Baking tray at 210 ° C circulating air or 230 ° C top / bottom heat.
- Degrease the dough by light pressure on the surface. Place on a floured work surface, divide into 8 – 10 portions and make them look round. Cover and allow to rest for another 20 – 30 minutes.
- Roll out the dough on a floured work surface to an oval with a thickness of 5 mm. Fill the dough as shown. For this, put some filling on the middle so that about 1 cm to the edge remains free. The edge now on one, then the other side, hit. Lightly squeeze the ends and separate. Do the same with the rest of the dough. (see pictures)
- Stir egg and 1 tablespoon of olive oil in a bowl and sprinkle with the outside of the pide. Put the finished pide on the baking paper in the oven. I put the baking paper on a chopping board before and then carefully pull the baking paper from the board onto the baking sheet
- Bake in preheated oven for 10 – 12 minutes.
- Remove from the oven and enjoy with a light salad!