Turkish cheese pide Vegetarian
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A Turkish cheese pide is made with an easy dough and two kinds of cheese. It’s a delicious snack or perfect for lunch.
Nutrition balance score
Nutrition per serving
Of which sugars
3.55 g
Of which saturated fats
13.00 g
A Turkish pide is a type of bread that’s usually rolled into an oval shape, though you’ll also find round ones. This cheese pide is easy to make and extra delicious with two different cheeses.
Crispy dough with flavourful cheese—that’s all you need to make these fantastic Turkish breads. They come with many types of fillings, like this vegetarian version with cheese, though the one with minced lamb is the best known and most popular.
Recipe turkish cheese pide
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Recipe turkish cheese pide allergens
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-05-22, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2026-01-23
Making the dough – 15 minutes + rising time
Gently heat the water and milk until lukewarm, make sure it's not too hot. Dissolve the yeast in this mixture and let it sit for about 10 minutes until it starts to foam.
You can knead the dough with a stand mixer or by hand.
Mix the flour with salt and add about 4 tablespoons of olive oil. Slowly add the yeast mixture and knead until the dough is smooth and elastic.
This will take at least 5 minutes. Place the dough ball in a bowl and cover it with a warm, damp tea towel.
Let the dough rise for about an hour, or until it has doubled in size.
Preheat the oven to 220 degrees Celsius.
Making the Turkish cheese pide – 35 minutes
Divide the dough into four pieces and roll each one out into a long oval shape, about 4 mm thick.
Spread grated mozzarella on two of the pides, keeping about 2 cm free around the edges. Crumble the feta over the other two pides.
Fold the edges slightly inward and pinch the ends to close it. Use a little olive oil to help seal the dough.
Brush the edges with olive oil and bake the pides for about 20 minutes until golden brown. Garnish with fresh parsley if you like. Enjoy!
Which cheese to use for Turkish pides?
For Peynirli pide (cheese pide), cheeses that melt well but keep some texture are used. Some examples:
- Beyaz peynir: white cheese, like feta
- Kaşar peyniri: semi-hard yellow cheese, like young cheddar or Gouda
- Lor peyniri: soft, crumbly cheese, like ricotta
How long can I keep Turkish pides?
You can keep Turkish pides for up to 2 days. Reheat them briefly in the oven (or air fryer), or eat them cold.
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6 ratingsWhat about these delicious recipes?
Per 1 serving / piece:
Of which sugars
3.55 g
Of which saturated fats
13.00 g
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 125 | gram | flour | gluten | 455.00 | 87.25 g | 1.88 g | 1.88 g | 0.25 g | 14.25 g | 3.50 g | 2.50 mg | 1.25 mg | 25.00 mg | 25.00 mg | 225.00 mg | 125.00 mg | 0.38 mg | 1.38 mg | - | - | - | - | - | 0.15 mg | 0.13 mg | 0.35 mg | - | 43.75 µg | - | - | - |
| 0.25 | teaspoon | salt | - | - | - | - | - | - | - | 600.00 mg | - | 0.15 mg | 4.35 mg | 0.08 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.25 | packet | dry yeast | 7.11 | 0.60 g | 0.60 g | 0.07 g | 0.01 g | 0.84 g | 0.32 g | 1.23 mg | 0.07 mg | 0.88 mg | 2.80 mg | 24.50 mg | 2.10 mg | 0.06 mg | 0.14 mg | - | - | - | - | - | 0.21 mg | 0.35 mg | 0.08 mg | - | 50.75 µg | - | - | - | |
| 25 | ml | water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 25 | ml | milk | milk | 15.50 | 1.08 g | 1.08 g | 0.85 g | 0.53 g | 0.93 g | - | 11.00 mg | - | 30.00 mg | 2.50 mg | 40.00 mg | 24.75 mg | - | 0.13 mg | - | - | 0.50 mg | 0.03 mg | 0.01 mg | 0.01 mg | 0.04 mg | 0.01 mg | 0.10 µg | 1.00 µg | - | - | - |
| 1 | tablespoon | olive oil | 97.13 | 0.02 g | - | 10.98 g | 1.60 g | - | - | 0.11 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 31.25 | gram | grated mozzarella | milk | 76.88 | 1.44 g | - | 5.16 g | 3.13 g | 6.25 g | - | 37.50 mg | 0.06 mg | 125.00 mg | 3.13 mg | 12.50 mg | 75.00 mg | 0.03 mg | 0.75 mg | - | - | 0.31 mg | 0.03 mg | 0.05 mg | 0.01 mg | 0.08 mg | 0.02 mg | 0.47 µg | 4.69 µg | - | - | - |
| 50 | gram | feta | milk | 126.00 | 0.60 g | - | 10.75 g | 7.50 g | 7.10 g | - | 550.00 mg | 0.35 mg | 215.00 mg | - | 310.00 mg | 170.00 mg | - | 1.45 mg | - | - | - | - | - | 0.01 mg | 0.15 mg | - | 0.15 µg | - | - | - | - |
| 0.25 | sprig | parsley | 0.30 | 0.01 g | - | - | - | 0.04 g | 0.04 g | 0.26 mg | 0.07 mg | 0.35 mg | 0.44 mg | 7.44 mg | 1.14 mg | - | 0.01 mg | - | - | 1.40 mg | - | 0.01 mg | - | - | - | - | 1.05 µg | - | - | - | |
| 777.91 | 91.00 g | 3.55 g | 29.68 g | 13.00 g | 29.40 g | 3.85 g | 1202.60 mg | 1.80 mg | 396.38 mg | 38.21 mg | 619.51 mg | 397.99 mg | 0.47 mg | 3.85 mg | - | - | 2.21 mg | 0.06 mg | 0.06 mg | 0.38 mg | 0.75 mg | 0.46 mg | 0.72 µg | 101.24 µg | - | - | - | ||||
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