Main menu

HOME
RECIPES
COLLECTIONS
POPULAR
VIDEO
Tips
RECIPE PARTNERS
MAKE A FREE COOKBOOK
SEARCH
LOGIN

Search all Recipes

My Recipes

Create a Recipe

Vietnamese

Search all Recipes

My Recipes

Create a Recipe

Trending Now

33 Creative Ways to use Mince Meat

23 super satisfying low-carb dinners

30 family budget dinner meal ideas

Canapé and Cocktail recipes for entertaining

Gluten free desserts to die for

60 Australian Christmas Lunch Ideas

Slow cooking recipes for dinner parties

The Ultimate BBQ side dish ideas

21 easy 30 minute vegetarian recipes

24 quick and easy seafood recipes

30 hearty soup and stew recipes

12 quick and easy Asian recipes

Pumpkin and sweet potato recipes

24 boiled egg recipes

Popular

Teriyaki Salmon Soba Noodle Salad

4.81132

Slow Cooked Lamb Ragu with Pappardelle

4.734175

Korma Chicken Meatballs in Lettuce Cups

4.706895

Beef Stroganoff in Garlic Cob Loaf "The Cobanoff"

4.679245

Korma Marinated Lamb Shoulder with Spinach Lentils

4.64

Upload your own recipes, choose your favourites from our recipe partners and easily turn your collection into a FREE personalised eBook.

Get free eBooks from our recipe partners

See Cookbooks

User login

E-mail *

Password *

Create account
Request new password

food pref22

Enter your food preferences

Search recipes

Turkish Pide with Egg, Tomato and Cheese

Vegetarian pide bread with eggs and tomato

Credit: Whisk Media Group

Video

Recipe by: Australian Eggs
www.australianeggs.org.au

See all from Australian Eggs

Average: 4 (1 vote)

40 Collected

Difficulty

Easy

Recipe Shopping List

Ingredients

* Email shopping list to:

Email to *

* I have read and agree to myfoodbook's Privacy Policy

I have read and agree to the privacy policy

Leave this field blank

Recipe
Measures

Turkish Pide with Egg, Tomato and Cheese

Ingredients:

Pide Dough

½ cup (125ml) warm water 2 tsp (7g) dried yeast 1 tsp caster sugar 2 ⅓ cups (350g) plain flour, plus extra for dusting 1 egg 1 tsp salt ⅓ cup (95g) plain Greek yoghurt 3 tbsp olive oil, plus extra for greasing

Filling

1 cup (100g) grated mozzarella 1 cup (100g) grated cheddar cheese 150g Danish feta, crumbled 8 cherry tomatoes, halved 1 green capsicum, seeded and thinly sliced ½ tsp ground cumin 5 eggs Lemon wedges and chilli flakes, to serve

Online Calendars

Calendar Apps

(open in Safari)

Method:

Pide Dough

Mix water, yeast and sugar together. Stand for 5 minutes to activate the yeast
Combine flour and salt in large mixing bowl and make a well in the centre
Add egg, yoghurt and oil, along with frothy yeast mixture. Mix until dough comes together to form a sticky shaggy dough
Tip onto a floured bench and knead for 2-3 minutes. Grease mixing bowl with oil, add dough and toss to coat. Cover and set aside in a warm place to double in size (about 1 hour)
Place risen dough onto floured bench and knead again for a further 2-5 minutes or until smooth. Divide into 4 and roll out each dough ball to form 35cm long by 20cm wide oval shapes, approx. 5mm thick. Place onto lined baking trays

Filling

Preheat oven to 200°C/180°C (fan-forced)
Sprinkle mozzarella, cheddar and feta cheese evenly over the centre of each dough, leaving a 2cm border at the edge with no filling. Scatter over tomatoes, capsicum and cumin
Fold in the sides and squeeze dough at each end to make it pointy. Beat 1 egg and brush edges. Bake 15-20 minutes or until Pide is golden
Remove Pides from oven and carefully make an indent into the filling of each one. Crack an egg into the indents and bake a further 6-7 minutes; the eggs whites should be set with the yolk still runny. Stand for 5 minutes. Sprinkle with chilli flakes and serve with lemon wedges

Tips & Hints:

Dough can be made a day in advance and refrigerated until needed. Bring dough back to room temperature before rolling out
Store leftover cooked Pide in the refrigerator for 1-2 days in a sealed container. Reheat in a low oven or in microwave until just warmed through.

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

Add review

Your name

food pref13

Enter your food preferences

Subject

After trying this recipe, what do you think? *

CAPTCHA

Please enter the characters below to submit your feedback. This process helps us prevent spam.

What code is in the image? *

Enter the characters shown in the image.

Leave this field blank

More Recipes from Australian Eggs

Sponge cake recipe with cream and passionfruit curd

Sponge Cake with Cream and Passionfruit Curd

Vanilla slice recipe with passionfruit icing

Classic Vanilla Slice with Passionfruit Icing

Chocolate rainbow surprise cake with smarties inside

Celebration Surprise Inside Sponge Cake

Caramelised Apple and Cinnamon Dutch Baby

More about myfoodbook

myfoodbook is a recipe and cookbook site where for the first time in Australia you can create your own personalised digital cookbooks using recipes from top food brands and chefs, combined with your own ideas. Learn more about what makes us different from other recipe sites and cookbook products here.

Check out some easy home recipes and get cooking.

Sign up for the latest recipes and news

Follow myfoodbook

Breakfast

Brunch

Lunch

Dinner

Snacks

Appetisers

Soups

Salads

Sides

Pizza

Rice

Noodles

Pasta

Pies

Burgers

Mince

Sausages

Chicken

Turkey

Duck

Poultry

Pork

Lamb

Beef

Meat

Seafood

Stir Fry

Sauces

Vegetarian

Desserts

Baking

Drinks

Australia Day

Autumn

Baby & Bridal Showers

BBQ

Birthday

Chinese New Year

Christmas

Dinner Party

Easter

Father's Day

Holidays

Kids Cooking

Kids Party

Mother's Day

New Year's Eve/Day

Party

Picnic

School Holidays

Spring

St.Patrick's Day

Summer

Thanksgiving

Valentine's Day

Wedding

Weekends

Winter

World Egg Day

African

American

Asian

Australian

British

Chinese

Creole

European

French

Fusion

German

Greek

Hungarian

Indian

Indonesian

Irish

Italian

Japanese

Korean

Lebanese

Malaysian