As previously mentioned in the lamb pide I put up, Turkish pides can also be made of vegetables and cheese.So this is the cheese version from Somali husband-wife power-duo on youtube
This cheese combination is not the most authentic, but it does make this recipe more feasible world-wide, rather than searching for a specific fermented Turkish cheese.
I did find the cheese pide needed a little bit of an extra kick, and some tobasco hotsauce was just right.
Recipe from Xawaash.
For the dough:
3 cups flour
1 tsp dry yeast
1 tsp sugar
1 tsp salt
1 1/4 cup warm water
2 Tbsp plain yogurt, for pre-brushing
2 Tbsp melted butter, for post-brushing
For the filling:
2 cups shredded mozarella
1 cup cottage cheese
1/2 tsp salt
fresh ground black pepper
To make the dough, whisk the yeast, sugar, and salt into the warm water until dissolved.
Add the yeast mixture to the flour and knead a good 5 minutes by machine or 10-15 minutes by hand until you have a firm elastic dough.
Put the dough in a bowl, cover, and set aside in a warm place until doubles in size; about an hour.
For the filling, combine the mozzarella, cottage cheese, salt, and pepper and mix well; set aside.
Preheat oven to 450F.
Thin out the yogurt in about 2 tablespoons of water.
When the dough has risen, deflate and divide into six equal portions.
Using a bit of flour to prevent sticking, roll each portion of dough into a long oval.
Spread 3 tablespoons of the filling, leaving about an inch border all around.
Fold that one inch border over the filling on both sides, leaving the middle part exposed.
Press hard on the pointed ends to seal.
Lift the boats from the two pointed ends and stretch a little before placing them on a baking sheet.
Brush the exposed pastry edges with the thinned yogurt.
Bake for 15 to 20 minutes until golden brown.
While still warm, brush the exposed pastry borders with melted butter.
To serve, cut at a slight angle into portions.
Delicious warm or at room temperature with some tobasco hotsauce.