Cicirya Pidesi (Gökçeada Cheese Pide) Recipe
Cicirya Pidesi is a beloved pide from Gökçeada (Turkey), made with soft, thick yeast dough and filled with a mix of goat cheese, white cheese, egg, and fragrant dried mint. It is shaped into round or oval pides, brushed with egg yolk, then baked to golden perfection. Perfect for breakfast, brunch or as a savory treat.
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Recipe Details
Ingredients
Shopping List
- 400 g All-purpose flour
- 5 g Active dry yeast
- 30 ml Olive oil
- 2 pieces Egg yolksFor brushing the edges
- 150 g Goat cheese
- 150 g White cheeseOptional, mix with goat cheese
- 1 pieces EggFor the filling
- 30 g Butter
- 1 tsp Dried mint
- 1 tsp SaltFor dough
- 200 ml WaterWarm, for activating yeast and kneading
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Step-by-Step Instructions
Step 1
In a bowl, mix flour, salt, and olive oil. Create a well in the center.
Step 2
Dissolve the dry yeast in warm water and pour into the flour well. Knead until you form a soft, elastic dough.
Step 3
Cover the dough and let it rise for 30‑45 minutes, until doubled in size.
Step 4
Prepare the filling: mash or crumble the goat cheese and white cheese in a bowl. Add the egg, melted butter, and dried mint, then mix thoroughly.
Step 5
Divide the risen dough into portions (e.g., 4). Roll each portion out into a round or slightly oval shape.
Step 6
Place the cheese-mint filling in the center of each dough round. Fold the edges in slightly to form a side rim.
Step 7
Beat the egg yolks and brush them over the pide edges for a golden finish.
Step 8
Bake in a preheated oven at 200 °C for 15‑20 minutes, or until the crust is golden brown.
Step 9
Remove from oven and let cool slightly. Serve warm.
Congratulations!
You've successfully prepared an authentic Turkish dish. Enjoy your delicious creation!
About This Recipe
Cicirya Pidesi is a traditional pide originating from Gökçeada, blending Turkish and Greek (Rum) culinary influences. Its signature filling - goat cheese, white cheese, egg, and dried mint - gives it a bright, creamy, and slightly herbal flavor. The dough is richer and thicker than a typical pide dough, making the pide soft and hearty.
In Gökçeada, Cicirya is often served at breakfast tables or as a light meal with a cup of tea. After baking, the pide is brushed with egg yolk to give it a shiny, golden crust.
Chef’s Tip:
Use good quality goat cheese, but if unavailable, you can mix in some tangy white cheese as a substitute.
Let the dough rest until it doubles in size for a soft, pillowy texture.
Bake at a hot temperature (around 200 °C) to ensure the pide puffs and browns beautifully.
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