Turkish Pastrami Pide Breakfast
Pastırmalı Pide Kahvaltı
This hearty breakfast features boat-shaped pide bread topped with sliced Turkish pastrami, melted cheese, and a perfectly cooked egg. The golden, crispy edges contrast beautifully with the soft, chewy center and savory toppings. It's the perfect weekend breakfast that transforms simple ingredients into a restaurant-quality meal at home.
Ingredients
Instructions
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Prepare the yeast mixture
Mix warm water, yeast, and sugar in a small bowl. Let it sit for 5-8 minutes until foamy and bubbly. The mixture should smell yeasty and double in volume. Do not use hot water as it will kill the yeast.
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Make the pide dough
Combine flour and salt in a large bowl. Add the yeast mixture and olive oil. Mix for 2-3 minutes until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Do not add too much flour or the pide will be dense.
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Let dough rise
Place dough in an oiled bowl and cover with a damp cloth. Let it rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back when gently pressed. Do not let it over-proof or it will lose structure.
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Shape the pide boats
Preheat oven to 220°C. Divide dough into 4 portions. Roll each into an oval 20cm long. Pinch and twist the ends to form boat shapes with raised edges. Place on parchment-lined baking sheets. Do not make the boats too thin or they will tear.
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Add toppings
Slice pastrami into thin strips and distribute evenly in each boat. Sprinkle grated mozzarella over the pastrami, leaving space in the center. The cheese should cover about 70% of the surface. Do not overfill or toppings will spill over.
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Bake the pides
Bake for 12-15 minutes until edges are golden brown and cheese is melted. Remove from oven and crack one egg into the center of each pide. Return to oven for 3-4 minutes until egg whites are set but yolks remain runny. Do not overcook the eggs.
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Finish and serve
Remove from oven and immediately sprinkle with black pepper and chopped parsley. Serve hot while the cheese is still bubbling and egg yolk is runny. The pide should be crispy on edges and soft in center. Do not let it cool or it will become soggy.
Tips
Cooking Tips
For extra flavor, brush the pide edges with beaten egg mixed with milk before the final baking. This creates a beautiful golden sheen and adds richness to the crust.
Alternatives
If Turkish pastrami isn't available, use thinly sliced regular pastrami or even prosciutto, though the flavor will be milder. Add a pinch of ground fenugreek to mimic the traditional Turkish pastrami taste.
Serving & Storage
Serve immediately with Turkish tea, fresh vegetables, and olives for a complete breakfast. Leftover pide can be reheated in a 180°C oven for 5 minutes, but is best enjoyed fresh when the cheese is melted and egg yolk is creamy.
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