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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Traditional Trabzon pide stands out especially with cheese (kolot cheese) and minced meat varieties. An egg cracked over it just before finishing and local butter spread on the crusts differentiate this pide from others. Cooking in wood-fired stone ovens is the secret to its flavor.
Ingredients
- 500 g flour
- 1 pack of dry yeast
- 1 teaspoon of salt
- 300 g Trabzon kolot cheese
- 2 tablespoons of Trabzon butter
Preparation
- Knead a soft dough with flour, yeast, salt, and warm water, then leave to ferment.
- Divide the fermented dough into balls and roll them out into long or round shapes.
- Place plenty of grated kolot cheese in the middle and fold the edges slightly.
- Bake in a preheated high-temperature oven, and spread butter on top once it comes out.
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