🇹🇷 Turkey · Food
Trabzon Pidesi (Trabzon-style Pide with Egg and Butter)
By eatmundo · July 5, 2026
🇹🇷 TRIndulge in the iconic Trabzon Pidesi, a regional Turkish flatbread specialty known for its unique boat shape, generous cheese filling, and a perfectly cooked egg yolk right in the center. Finished with a dollop of rich butter, this pide offers a delightful combination of crispy crust, gooey cheese, and runny yolk – a true culinary highlight of the Black Sea region.
Ingredients
check them off as you prepareHow to Make It
- 1
To make the dough, in a large bowl, dissolve 1 teaspoon active dry yeast and 1 teaspoon sugar in 1 cup (240 ml) warm water (around 40°C/105°F). Let it sit for 5-10 minutes until foamy. Then add 3 cups (360g) all-purpose flour and 1 teaspoon salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 2
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This slow rise is key for a flavorful and airy crust. While the dough rises, shred or crumble 200g (7 oz) of Trabzon cheese (or a mix of mozzarella and feta) for the filling.
- 3
Once risen, punch down the dough gently and divide it into two equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 25-30 cm (10-12 inches) long. Sprinkle half of the shredded cheese evenly over each oval, leaving a 2 cm (1 inch) border around the edges.
- 4
Carefully fold the edges of the dough over the cheese towards the center, creating a boat shape. Pinch the ends tightly to seal, forming a rim to hold the filling. This is the characteristic shape of Trabzon Pidesi.
- 5
Transfer the shaped pides to a baking sheet lined with parchment paper. Preheat your oven to its highest setting, typically 220-250°C (425-475°F). Bake the pides for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- 6
Remove the pides from the oven. Crack one egg into the center of the cheese mixture on each pide. Return them to the oven for another 2-3 minutes, just until the egg whites are set but the yolk remains beautifully runny. Do not overcook the egg!
- 7
Immediately upon removing from the oven, place a generous pat of butter (about 1 tablespoon per pide) onto the hot cheese and egg. The butter will melt into the filling, adding incredible richness and flavor. Serve hot, cut into strips, and mix the egg and butter before eating.
Frequently Asked Questions
What type of cheese is traditionally used in Trabzon Pidesi, and what's a suitable substitute?+
Traditionally, a blend of local Turkish cheeses like Kolot peyniri or Trabzon çeçil peyniri is preferred. If these are unavailable, a mix of mild mozzarella, crumbled feta, and a touch of kashar cheese can offer a similar salty and stretchy texture.
When should the egg be added to the Trabzon Pidesi, and what is the desired doneness for the yolk?+
The egg is cracked into the center of the pide during the last 3-5 minutes of baking. For an authentic experience, the yolk should remain runny, creating a rich sauce when mixed with the hot cheese and melted butter just before serving.
What is the correct consistency for Trabzon Pidesi dough, and what's a common mistake when preparing it?+
The dough should be soft, slightly tacky, and very elastic, similar to a good pizza dough. A common mistake is overworking the dough or adding too much flour, which can result in a tough rather than tender and airy pide.
What is the ideal baking temperature and time for Trabzon Pidesi to achieve the best crust?+
Trabzon Pidesi benefits from high heat; bake it in a preheated oven at 220-250°C (425-475°F) for 10-15 minutes. This ensures a golden, slightly crispy crust while the inside remains soft and cooked through.
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