Materials
For the Pide Dough:
250 g flour
7 g salt
5 g fresh yeast
14 g Granulated Sugar
150 ml water
For the Çiğleme Filling:
4 eggs
2 cups granulated sugar
1 cup walnuts
1 cup coarsely chopped hazelnuts
1/2 cup coarsely chopped pistachios
2 tbsp. honey
4 dessert spoons butter
4 dessert spoons clotted cream
DIRECTIONS
For the Pide:
Stir the yeast, sugar and water thoroughly.
Gradually mix with the flour and salt and knead.
Allow the dough rest for 10 minutes.
Divide the dough into four equal parts.
Cover the dough and allow for it to ferment for more 10 minutes.
Roll out the dough into a boat shape with a classic rolling pin and add the filling. Bake in a preheated oven at 250oC/480oF for 2 minutes.
For the Çiğleme:
Stir the eggs, granulated sugar, honey, hazelnuts, pistachios and walnuts thoroughly in a deep bowl.
Place the filling in the empty part of the pre-cooked pide.
Add the sliced butter and clotted cream to the filling.
Bake the pide in a hot oven until golden.
If desired, garnish with hazelnuts, pistachios or walnuts after removing from the oven.
Note: You can enrich and diversify Çiğleme by adding hazelnut paste, peanut paste or fresh fruits.
