Fillings:

• 200g of sucuk (Turkish beef sausage/pastirami, with mild or hot spiced)
• 2 cups of Turkish kasar or grated mozzarella cheese (or any melting cheese of your preference)
• 1/2 cup feta cheese (optional, crumbled)
• 2 medium size tomatoes (optional), half cup of parsley leaves (optional)*
• 1/4 tsp of black pepper, 1/4 tsp of red pepper flakes (optional)
• Salt to taste

*Note that there are about 4 cups of loosely packed parsley leaves in a parsley bunch.

Preparation and Cooking:

• Divide the pide dough into equal portions as in the first recipe of “Egg Pide”.
• Preparation of the fillings: Remove the casing from the sucuk and slice it thinly. In a mixing bowl, combine the grated mozzarella cheese and crumbled feta cheese (if using). The cheese ratio can be adjusted according to preference. Similarly, if tomato is preferred, it should be chopped to be added to the pide fillings.
• When assembling the pide, place the sliced sucuk is placed on the rolled-out dough, and the cheese mixture is sprinkled evenly over the sucuk. If tomatoes are used, the slices are scatter on top of the cheese.
• Follow the “Preparation and Cooking Methods” described previously in the first recipe of “pide”. Note that the cooked Sucuk pide has a golden-brown colour and the cheese is melted and bubbly.

Hints and Comments:

• This is a popular Turkish pide is often enjoyed as a breakfast, and garnished with a number of breakfast side dishes.
• Another pide version of the pide also use salt and spice cured beef, named pastirma, which is thinly sliced before spread over the rolled-out dough. In addition, thinly sliced red onion slices can be added as a garnish after cooking.