Brined Cheese Pide Calories

Brined cheese pide uses a salty brined cheese, often a white cheese, while kaşarlı pide is made with kaşar, a Turkish semi-hard cheese. The cheeses give the two pide styles different levels of saltiness, flavor, and melt.

A Turkish white brined cheese works well in brined cheese pide because it gives the filling its characteristic salty, tangy flavor. Choose one that crumbles easily, drain it well, and taste it before adding any extra salt.

Yes, feta can work in brined cheese pide because it is a crumbly cheese stored in brine. Its saltiness varies, so taste it first and rinse or briefly soak it if needed, then drain it thoroughly to keep the dough from getting soggy.

To make brined cheese pide, spread a well-drained cheese filling over stretched pide dough and shape the edges into a boat. Bake it in a hot, preheated oven until the crust is browned and the cheese is hot.

Brined cheese pide can turn soggy when the cheese releases too much liquid or the filling is piled too thickly. Drain the cheese thoroughly and spread a modest layer over the dough so the center bakes through.

You can make brined cheese pide less salty by briefly soaking the crumbled cheese in cold water before using it, then draining it well. Avoid adding salt to the filling, and serve the pide with fresh, unsalted sides.

Brined cheese pide pairs well with a simple salad, fresh tomatoes, or cucumber, which balance the rich, salty filling. Ayran is a traditional Turkish drink to serve alongside it; avoid adding salty sides to an already salty meal.

Store leftover brined cheese pide in a covered container in the refrigerator once it has cooled. Don’t leave it at room temperature for an extended period, and discard it if it has an unusual smell or appearance.

Yes, brined cheese pide can be frozen, although the crust may be less crisp and the cheese texture may change after thawing. Wrap portions tightly, freeze them in an airtight container, thaw in the refrigerator, and reheat in the oven.