Want to see more Pizza oven recipes? Let me know what dishes you want to see, I'm thinking Lebanese Mana'eesh next time around! If you try the Pide, don't forget to send me some photos on instagram. Hope you liked the video, and if you did, consider joining our Patreon www.patreon.com/MiddleEats
@Nazam Ghaffar The Western boundary of the "Middle East" is typically considered to be Egypt, which sits directly to the South of Turkey, but frankly the term "The Middle East" is a fairly nebulous one that's mostly geopolitical as opposed to actually geographical. Libya, for example, is to the West of Egypt on the Southern coast of the Mediterranean Sea, and many people would not consider it part of "The Middle East" even though its cuisine is quite similar. Ultimately it isn't particularly important. Turkish cuisine is one of the great cuisines of the world and is woefully underrepresented on RUclips, at least.
Would love to see a pantry video where you got through what you have in your pantry for cooking middle eastern food and why! Love the recipes and content.
I cant even describe how awesome these were. We were boring and just used cheese and tomatoes and spices but I cant wait to try other fillings. I'm thinking of making a "chicken" recipe and using that. I love the egg idea, with some veggie sausage. I can't describe how good this dough is.
My favorite pizza toppings are tangy goat cheese, spinach, and pepperoni. I bet those would be great on this too, since it doesn’t need red sauce, the goat cheese melts into a kind of sauce.
You can go with goat cheese or feta, spinach and turkish garlic sausage (sucuk), these are almost my favorite pide toppings, I just like to add an cracked egg on top.
I love pide. They are so versatile and easy to eat on the go. As for the topping, I prefer mine as simple as possible. I'm fine with cheese and egg or cheese and sausage. Or a fusion with the Alsacian Flammekueche, either with creme fraiche, onions and bacon or the sweet version with apples, sugar and cinnamon. That pizza oven would be welcome in my household, too.
Obi, you are a real pro. I can not compliment you enuf for all the detail that you provided. I am Turkish and I know not many people who could bake those pipes as good as you did. I hope your channel reaches millions of subscribers.
I've once transferred a flight at Istanbul just before the pandemic broke out. Arrived in the early morning, and got off from the Havaist bus at around 6-7am. Sky was still pitch black. Surprised to find a small restaurant near where I got off to still be open, and after looking at the menu for a good 5 minutes, I ordered a pide. It was perfect.
Idk about toxic fumes but when it's at a high enough temperature and the edges are exposed it can catch fire, happened to me multiple times even though I was using a low temperature..
Thank you for this lovely reminder of My Visits to Turkey where from the Airport I start tucking into Pide's. A nice alternative to pizza 🍕. Excellent work 👍 I would say
I'm thinking of all these crazy ideas. I'm Puerto Rican so I was thinking how good it would be with arroz con pollo. Or just fresh mozz, tomatoes and herbs. Or hashweh! Or corned beef and cabbage and swiss, like a rueben!! Or scrambled eggs, cheese and bacon! These look amazing
Just to know how good these are On my town there is restaurant specialized on pide and you might wait for an hour to get your order BTW you can add tomato sauce to it try and play around with the toppings
@@MiddleEats They've got an interesting taste, sort of medicinal/funky and pair well with richer foods or are often just deep fried and eaten as a snack.
I am definitely planning for the Fiteer Mishaltet sometime in the future. The hawawshi is an interesting one, I'll see how I can do that without burning it.
the most common pide topping in Turkey is "kıymalı" : ground beef + tomatoes + pepper + onion ... and more ingredients. the king of toppings is kasar + kavurma + optional egg for that extra cholesterol touch. a small slice of butter is applied to sides right before serving. but feta is a no no.
Also, reminds me of (though there are obvious differences) Georgian khachapuri that everyone and their mother (at least in my social media circles) seemed to be giving a go last year.
Hi Obi :) We had a store here in the states that sold something called Mediterranean Pizza. It did not have sauce on it. It was round and flatter than pita bread but still a dough and not a tortilla, if that makes sense. It was sprinkled with a white cheese but not too much and had almost like a caramelized onion chutney as sauce, also not too much. They were the perfect snack or great for a meal alongside a salad. Do you know what these are? The light seasoning was unique. ...thanks🙋♀️
As a chef specialising in international cusines, the commonality of the "boat" shaped breads is remarkable to me. My highly educated take; I guess everyone loves bread that looks like boats.
I've been watchin it frequently on insta n it looked delicious n amazin and I'm really shocked by d way u gave a really awesome recipe PPL Like are born once in a 100 years big up for d recipe mate thnx a lot Legend 😍😍😍😍😋😋😋😍😍😍😊😊😊😁😁😁😁😁👍👍👍😁👍
Honestly I'm a bit confused. Is Kasar a type of cheese, or does it just mean cheese? Either way it is great, but I love the flavour of Kashkaval even more!
@@MiddleEats The Turkish word for cheese is peynir for sure, though I do not know enough to know if "kasar" also means "a kind of cheese". I have always considered it a type of cheese, like mozzarella, cheddar, gouda etc. Mozzarella is a decent substitute (maybe alongside another cheese for flavour) for anyone who absolutely cannot find it.
I’m not sure where you live, but I used to live in Turkey and am now back in the states (New Mexico) and I always use Oaxacan cheese in place of kaşar on my pide. And beyaz peynir, of course. But if you’re somewhere that doesn’t sell this, I might’ve not helped at all, sorry! Technically Oaxacan cheese is more like Turkish dil peynir (literally tongue cheese, their version of string cheese), but the Mexican version melts nicely like kaşar imho.
I'd highly recommend the Ooni koda 16, worked amazing for this Pide, and the leftover dough made a pretty convincing Neapolitan pizza. Next month is National Pizza month, so I'll see if I can work out a deal with Ooni!
There's a Turkish takeaway where I live that does these (unlike the rest that just do kebabs.) I'm always torn between this thing, and a pizza they do called Popeye Kick - BBQ base, spicy sausage, and spinach.
Unfortunately, people in USA who makes the pide are so greedy they are charging $16.00 when it cost only $3.00 to $4.00. If regular pizza places makes this they will make so much money they will stop making pizza:). There is number of reason they will make pide instead of making pizza, once they get used to it it will faster, it will be personal pide for everyone's taste, it will be thin and crunchy crust and it will be totally delicious :)
Just so you know next time, Kashkaval and Kashar are, more or less, the same. Indeed, one is cheaper than the other for a reason. Kashar is named so after Kashkaval, which originates from the Balkans and was introduced to the Ottomans. They are both soft, fatty cheese suitable for melting, made from cow milk and in similar fashion. It used to be that Kashar was taken for aged, fatty cow milk cheese. Nowadays, what little distinctions there may have been between them are blurred. Next time you are in the market for a kashar, I recommend that you look up the Muratbey brand. I consider theirs to be leaps and bounds ahead of the others, readily available, at least in the Turkish market. Your circumstances might be different, though, so go with the best you can get without a huge mark-up.
Want to see more Pizza oven recipes? Let me know what dishes you want to see, I'm thinking Lebanese Mana'eesh next time around!
If you try the Pide, don't forget to send me some photos on instagram. Hope you liked the video, and if you did, consider joining our Patreon www.patreon.com/MiddleEats
maroccan Msemn
I would love to see that !
I just moved to Lebanon and eat Mana2eesh basically on a daily basis! Interested to see your take on them, so please!
Turkish Pasturma is kinda dead. Much prefer the Egyptian, Lebanese and Greek one
Why do you use a kenwood... you should really check out bosch's mum6 mixers... much better more efficient powerful and cheaper...
I mean seriously...
I really love to see when turkish cuisine being presented this well. its looks amazing and very authentic. thank you for this lovely video 🙏🏻✨
Thank you! That is entirely my aim!
@@MiddleEats also, the way you pronounce turkish words are really good. best wishes
Nerelisin ablam?
@Nazam Ghaffar The Western boundary of the "Middle East" is typically considered to be Egypt, which sits directly to the South of Turkey, but frankly the term "The Middle East" is a fairly nebulous one that's mostly geopolitical as opposed to actually geographical. Libya, for example, is to the West of Egypt on the Southern coast of the Mediterranean Sea, and many people would not consider it part of "The Middle East" even though its cuisine is quite similar.
Ultimately it isn't particularly important. Turkish cuisine is one of the great cuisines of the world and is woefully underrepresented on RUclips, at least.
I made it today with Sujuk and cheese topping. It really changed my life for good. Super easy, fast and delicious!
Wow, finally a channel dedicated to middle Eastern cuisine. My life is complete.
I bubbled with pride seeing Obe getting an amazing sponsor...so well deserved my friend
I first made pide a few weeks ago after seeing it on Rafika's channel. Now I've got to try your version!!
I love Refika. One day I want to collaborate with her!
I lived on this stuff when in Turkey. Love it.
Would love to see a pantry video where you got through what you have in your pantry for cooking middle eastern food and why! Love the recipes and content.
I cant even describe how awesome these were. We were boring and just used cheese and tomatoes and spices but I cant wait to try other fillings. I'm thinking of making a "chicken" recipe and using that. I love the egg idea, with some veggie sausage. I can't describe how good this dough is.
I’m so happy pide is getting the recognition it deserves! ❤️
Pide...you know how popular it's going to be don't you?
Pide is life
All pide is amazing, but Pizza Oven Pide is just NEXT LEVEL!
I was literally thinking these could overtake pizza
Turkish pide❤❤ My favorite 🔥🔥Thank you for this great video 👏👏
My pleasure 😊
As always good explanations and yummy food. Well presented! I love your recipe selection!
Thank you!
Wow already 119k subs! Congrats!! These Turkish pides look amazing!!
Thanks, glad you like them!
My favorite pizza toppings are tangy goat cheese, spinach, and pepperoni. I bet those would be great on this too, since it doesn’t need red sauce, the goat cheese melts into a kind of sauce.
Oh my, that sounds amazing. I'd probably replace the Pepperoni with Chilli Jam, or Caramelized onions!
You can go with goat cheese or feta, spinach and turkish garlic sausage (sucuk), these are almost my favorite pide toppings, I just like to add an cracked egg on top.
I love pide. They are so versatile and easy to eat on the go. As for the topping, I prefer mine as simple as possible. I'm fine with cheese and egg or cheese and sausage. Or a fusion with the Alsacian Flammekueche, either with creme fraiche, onions and bacon or the sweet version with apples, sugar and cinnamon.
That pizza oven would be welcome in my household, too.
Oooh, those toppings sound good! I'd highly recommend the Ooni, we used it 3 times in a week. It's good fun and easy to use!
@@MiddleEats nnn
Obi, you are a real pro. I can not compliment you enuf for all the detail that you provided. I am Turkish and I know not many people who could bake those pipes as good as you did. I hope your channel reaches millions of subscribers.
Personal boat pizza. Yes.
Absolutely, and you can fill it with anything!
WOW! I've been looking for an easy pide recipe, and here it is from my favorite RUclipsr
Just 4 weeks ago you were celebrating 100k subs and now you've gained 20k already! I wish more success and recipes for a long time, middle eats!
I've once transferred a flight at Istanbul just before the pandemic broke out. Arrived in the early morning, and got off from the Havaist bus at around 6-7am. Sky was still pitch black. Surprised to find a small restaurant near where I got off to still be open, and after looking at the menu for a good 5 minutes, I ordered a pide. It was perfect.
You probably shouldn't use parchment paper on such high temperatures as it'll release toxic fumes. It's usually only safe to use up to 220C
Idk about toxic fumes but when it's at a high enough temperature and the edges are exposed it can catch fire, happened to me multiple times even though I was using a low temperature..
You know you've made it when Ooni sends you an oven. Well done mate, you earnt it!
REALLY appreciate the guidance on what to feel for, rather than a flat time estimate with the dough!
I really like your channel. Thanks for the content. 🖤✌🏻
Thank you!
Welcome back. Obi! You're killing me, brother. I just made Pide two weeks ago and was going to feature it (I made the Ramadan variation.)
Gotta get me an Ooni for the patio. Looks amazing.
This recipe looks great and I can't wait to try it, but I have to say "early morning pizza craving" is a hilarious turn of phrase
Thank you for this lovely reminder of My Visits to Turkey where from the Airport I start tucking into Pide's. A nice alternative to pizza 🍕. Excellent work 👍 I would say
Yeah! Monday feels.like Friday evening thanks to Obi and salma's new video! 😉🥰
Thanks Tam!
I made pide with sujok and it was amazing! The dough is wonderfully soft! Do you know of any other uses for the dough?
It makes a great pizza dough too, or for manakish!
I can't wait to try this.
Didn't have diner and now watching this. My mouth is watering.
The image is sharper I bet you guys are using a new camera and set up too! ☺
Same cameras, just trying something new!
You know when a guy who cooks is quite portly that hes a good cook
I'm thinking of all these crazy ideas. I'm Puerto Rican so I was thinking how good it would be with arroz con pollo. Or just fresh mozz, tomatoes and herbs. Or hashweh! Or corned beef and cabbage and swiss, like a rueben!! Or scrambled eggs, cheese and bacon! These look amazing
This is similar to a dish i had in greece, Can you freeze extra dough to be used later?
Looks so delicious! Great video!
Yet another recipe I’m tempted to try especially as it seems that Sainsbury’s sell cascaval thank you
Would love to do that with feta cheese, cherry tomatoes and artichoke hearts.
Just to know how good these are
On my town there is restaurant specialized on pide and you might wait for an hour to get your order
BTW you can add tomato sauce to it try and play around with the toppings
Great video as always :)
My favourit is spinach feta cheese and egg . Your are looking great by the way
Seriously brother MASHALLAH, I trolly adore and respect you and your passion for cooking and sharing ;)
yummy!! im gone try this thanks!
OH that looks yummy i love anything like Manakish :) any thing with Sojok goes awesome! thanks for the recipe
Same, my favourite Manakish is Sojok and Cheese. Maybe I can do it next month!
@@MiddleEats thanks 😊 yes please !!
Well, I just ate a ton of Thanksgiving leftovers and this made me hungry again!!!
i love pide. thank you. are you Turkish? I'm american but lived in Ankara for a few years in grade school
hes egyptian
It seems very delicious. My best pide toppings are kavurma and kaşar
Kavurma is the same as Kawarma, the Confitted meat I made in the lebanese breakfast video, right?
@@MiddleEats yeah,absolutely same thing. I also want to say you and your channel is amazing!
that pizza oven though 😍😍😍
So good!
Mozarella, onions and ginko nuts are a pretty nice seasonal combo.
That sounds so interesting. I've had Ginko in drinks but never the nuts themselves. I'll have to seek some out!
@@MiddleEats They've got an interesting taste, sort of medicinal/funky and pair well with richer foods or are often just deep fried and eaten as a snack.
Hi Obi thanks for pide recipe...an idea for your pizza oven is Fiteer Mishaltet, hawawshi, ruqaq
I am definitely planning for the Fiteer Mishaltet sometime in the future. The hawawshi is an interesting one, I'll see how I can do that without burning it.
@@MiddleEats home oven needs foil and greasing up of course, but I've recently made some awesome hawawshi stove top...
some of my absolute favourite pides; sucuk, cheese and egg. capsicum/peppers, sucuk, olives or simply cheese and egg
the most common pide topping in Turkey is "kıymalı" : ground beef + tomatoes + pepper + onion ... and more ingredients.
the king of toppings is kasar + kavurma + optional egg for that extra cholesterol touch.
a small slice of butter is applied to sides right before serving.
but feta is a no no.
must be related to Georgian Khachapuri. The Ottomans has good taste
Yes they definitely seem to be. From what I understand Khachapuri has a lot more cheese!
I read the title as "turkish pride" and that seems accurate as well
Haha absolutely, a dish to be proud of!
Yes! I've been wanting to make this at home 😁 I almost pide my pants when I saw you uploaded this
Hahaha, you get bonus points!
@@MiddleEats woohoo! 🙌 😁
Those of us in third floor walkups with crappy ovens can only drool enviously. 😅
Also, reminds me of (though there are obvious differences) Georgian khachapuri that everyone and their mother (at least in my social media circles) seemed to be giving a go last year.
Hahaha, I actually live in an apartment, so I used the Ooni at my sisters house!
I can't wait to try this in an air fryer.
I totally agree with the early morning pizza craving point 😋 👌 I end up making manaqish because it's faster.
I love your cooking!
My favorite toppings are spinach and feta. That pizza oven looked so fast!!!!
cant go wrong with bread, chesse and fillings
Reminds me of Adjaruli Kachapuri
corn meal on a pizza peel is like ball bearings for pizza dough
Hi Obi :)
We had a store here in the states that sold something called Mediterranean Pizza. It did not have sauce on it. It was round and flatter than pita bread but still a dough and not a tortilla, if that makes sense. It was sprinkled with a white cheese but not too much and had almost like a caramelized onion chutney as sauce, also not too much. They were the perfect snack or great for a meal alongside a salad. Do you know what these are? The light seasoning was unique. ...thanks🙋♀️
As a chef specialising in international cusines, the commonality of the "boat" shaped breads is remarkable to me. My highly educated take; I guess everyone loves bread that looks like boats.
I have never eat this type of pizza.......This pizza looks so tempting and pizza bread looks so soft......
I've been watchin it frequently on insta n it looked delicious n amazin and I'm really shocked by d way u gave a really awesome recipe PPL Like are born once in a 100 years big up for d recipe mate thnx a lot Legend 😍😍😍😍😋😋😋😍😍😍😊😊😊😁😁😁😁😁👍👍👍😁👍
Thank you!
Do a mid east pizza with over the top middle east flavors!
Omg I LOVE stuffed pide!
What type of oven you use sir?
Are you from germany?
No, I'm from the UK!
I love pide. I just wish I could buy kaşar in my town! Spinach and beyaz peynir pide is really delicious too, though kaşar is our favourite.
Honestly I'm a bit confused. Is Kasar a type of cheese, or does it just mean cheese? Either way it is great, but I love the flavour of Kashkaval even more!
@@MiddleEats The Turkish word for cheese is peynir for sure, though I do not know enough to know if "kasar" also means "a kind of cheese". I have always considered it a type of cheese, like mozzarella, cheddar, gouda etc. Mozzarella is a decent substitute (maybe alongside another cheese for flavour) for anyone who absolutely cannot find it.
@@MiddleEats kaşar is a type of cheese, they call it Turkish cheddar, which is a stretch imho. Fun fact: it’s also slang for prostitute.
I’m not sure where you live, but I used to live in Turkey and am now back in the states (New Mexico) and I always use Oaxacan cheese in place of kaşar on my pide. And beyaz peynir, of course. But if you’re somewhere that doesn’t sell this, I might’ve not helped at all, sorry! Technically Oaxacan cheese is more like Turkish dil peynir (literally tongue cheese, their version of string cheese), but the Mexican version melts nicely like kaşar imho.
"an early morning pizza craving"
Having a terrible hangover I really feel that one.
respect!!!!!!!!!!!!
I'd love to try this with chinese sausage!
And just like that I now need a pizza oven so I can make those killer pide pizzas 😋😁
I'd highly recommend the Ooni koda 16, worked amazing for this Pide, and the leftover dough made a pretty convincing Neapolitan pizza. Next month is National Pizza month, so I'll see if I can work out a deal with Ooni!
@@MiddleEats That would be great if you could, thanks!
American here. I didn’t know pizza was a traditional brunch thing!
There's a Turkish takeaway where I live that does these (unlike the rest that just do kebabs.) I'm always torn between this thing, and a pizza they do called Popeye Kick - BBQ base, spicy sausage, and spinach.
Those are beautiful
Black olive spread, truffles, mozz, feta, and red bell pepper strips.
If you could do some Lebanese manaeesh/ lahm b ajeen recipes that would be much appreciated
Tanks
Tomato sauce doesn't make pizza heavy :D Unless you use some kind of sugar and oil filled monster sauce.
It's probably because most pizzas are loaded with a ton of cheese which takes long to digest because of the fat
Liked and Subscribed
i can only imagine how good it would be if the stuffing was creamy chicken and mushroom
You could actually just try it out
@@Laszlo5897 i did yesterday
and it was as good as i imagined
Me with my cereal bowl over here 😭
Haha don't worry, this was filmed a week ago. I am also part of the Cereal tribe!
Awesome
I remember being drunk as fuck and eating pide for the first time, it was pretty good
Unfortunately, people in USA who makes the pide are so greedy they are charging $16.00 when it cost only $3.00 to $4.00.
If regular pizza places makes this they will make so much money they will stop making pizza:). There is number of reason they will make pide instead of making pizza, once they get used to it it will faster, it will be personal pide for everyone's taste, it will be thin and crunchy crust and it will be totally delicious :)
Cheese, anchovies and cappers. i am a bit simple of taste :D
Ah "Pizza without tomato sauce", I've seen this trap before :^)
Nothing beats labneh and honey
Ahhh, yesss! With some rosemary sprigs on top. Or figs.
Now I'm hungry and that's not because I didn't have dinner yet.
So besides the shape, milk and tomato sauce, how is this different from pizza?
The taste is completely different from pizza.
The dough is different, the toppings are different, it has less cheese than pizza
Waoo supper
Just so you know next time, Kashkaval and Kashar are, more or less, the same. Indeed, one is cheaper than the other for a reason. Kashar is named so after Kashkaval, which originates from the Balkans and was introduced to the Ottomans. They are both soft, fatty cheese suitable for melting, made from cow milk and in similar fashion. It used to be that Kashar was taken for aged, fatty cow milk cheese. Nowadays, what little distinctions there may have been between them are blurred. Next time you are in the market for a kashar, I recommend that you look up the Muratbey brand. I consider theirs to be leaps and bounds ahead of the others, readily available, at least in the Turkish market. Your circumstances might be different, though, so go with the best you can get without a huge mark-up.
Looks like khatchapuri from Georgia
Put a glass of water in the microwave when reheating pizza et al. It won't go as soggy...
We make pizza on the regular for my kids, I think they'd love this, thanks so much for the recipe!
hmm I thought this may have been unleavened dough. I should give this a try