Sucuklu Pide is a crispy and delicious Turkish bread topped with spicy sausage called "sucuk" and melty & stretchy "kasar cheese". Same as Cheese Pide with Mushrooms and Kiymali Pide, Sucuk Pide is one of the most popular snacks in Turkey.
And the good news is that you can easily make your own pide at home and impress your family with this simple recipe.
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Typically, this homemade Turkish pide bread is topped with spicy sausages and stringy cheese. However, during the last few minutes of baking, you can crack a couple of eggs on top for added taste. It's perfect for dipping the crusty edges into.
Why This Recipe Works?
- Turkish pide (or Turkish pizza) with sucuk is very easy to make with step-by-step pictures and instructions.
- This recipe only requires a few basic ingredients.
- Sucuklu Pide (Turkish Bread with Spicy Sausage) only takes 20 minutes to prepare and cook (plus 1 hour of rising the pide dough).
- It's versatile, you can use any stringy cheese or spicy sausages you have in hand.
- You can serve Sucuklu Pide for brunch, lunch, or dinner as well as a snack.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Sucuk
Sucuk Or Sujuk is a dry-cured, spicy, and fermented sausage made with mainly beef meat and fat and sometimes with lamb or horse meat.
It is widely used in Turkey, especially for breakfast to make the popular egg dish Sucuklu Yumurta - Turkish Sausage and Eggs. It is also consumed in several Balkan, Middle Eastern, and Central Asian cuisines.
You can substitute it with chorizo, merguez, salami, or pepperoni. You can buy sucuk from Turkish or Middle Eastern shops as well as from Amazon.
Kasar Cheese
It is a semi-hard yellow cheese that is similar to cheddar but much milder and is made from sheep milk. It is widely used in Turkey for pastries and general cooking. You can replace kasar with mozzarella, gouda, cheddar, or any other semi-hard cheese you like.
You can find Kasar cheese from Turkish or Middle Eastern shops as well as from Amazon.
Other ingredients you will need are:
- Strong white flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour. It gives some elasticity to the dough and helps it to rise with a good structure.
- Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Eggs - They are optional but strongly advised!
How to Make Sucuklu Pide (Turkish Bread with Spicy Sausage)?
Prepare the Pide Dough
Sift the flour in a bowl, then add the yeast and warm water. Mix until combined, and then add the salt to the bowl.
Gently mix with your fingers to form a dough; it will be sticky at that stage. Transfer the dough to a lightly floured surface and then knead it for 4-5 minutes or until it doesn't stick to your hands anymore.
You can use a bit of extra flour if needed, but not too much. It should feel soft and elastic at that stage. Turn the dough into a ball and then return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size.
Shape the Pide
Preheat the oven to 220° C - 430° F (fan oven). Grate the Kasar cheese and thinly slice the sucuk. Divide the dough into 4 equal pieces (approx 160 grams/5 ½ oz each) and then place them on a lightly floured surface.
Cover with cling film or a damp kitchen cloth and then let it rest for another 10 minutes. Roll one of the dough balls into an oval shape 15cm x 35cm (about 6” x 13”) in size and ½ cm (0.2”) in thickness.
Spread ¼ of the grated Kasar cheese evenly over the dough. Top it with ¼ of the sliced sucuk, leaving a 1 ½ cm (½") border at the edges.
Fold the border over the filling and then pinch the top and bottom ends together.
Repeat the same for the remaining 3 dough balls. Line 2 large baking trays with baking paper and then gently transfer 2 pides on each tray. When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned.
When the pides are ready, generously brush the crust with butter and then slice them before serving.
You can watch the video tutorial here if you need more detailed instructions about how to make the pide dough and roll it out.
Top Tips From the Chef
- Sucuk and kasar cheese are two fatty ingredients, therefore you need to make sure the oven is red hot before you place the pides in the oven. Otherwise, you might end up with greasy and floppy pides.
- If your dough is sticky, add a little flour to it. As you knead it, make sure to coat your hands and your work surface with a light dusting of flour. Add a few teaspoons of flour at a time to get rid of the stickiness.
Recipe FAQs
Raw sujuk is rather stiff, hard, and chewy, so it is good to cook it to soften it up. Don't add any fat when cooking sucuk as it contains a high amount of fat already.
I suggest you slice the pide into 3 or 4 pieces before serving. You can either roll them into a wrap and devour them in big bites like a street food style or use a fork and knife to cut them into bite-sized pieces.
After the pides are cooled down, wrap them individually in cling film. You can then either refrigerate them for up to 5 days or keep them in the freezer for up to 3 months.
Related Recipes
For more scrumptious pide recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Sucuklu Pide (Turkish Bread with Spicy Sausage) as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Sucuklu Pide (Turkish Bread with Spicy Sausage)
Equipment
- 1 kitchen scale
- 1 large baking sheet
- 1 Measuring cups
- 1 Dough cutter
- 1 Rolling Pin
- 1 Sharp knife
- 1 sifter
Ingredients
For the Pide Dough
- 3 ¼ cups bread flour/white strong flour (400 grams)
- 1 cup tepid water (250 ml)
- ½ teaspoon fast action dry yeast (3 grams)
- ⅔ teaspoon salt (4 grams)
For the Sucuk Filling
- 7 oz sucuk (200 grams)
- 10 ½ oz kasar cheese (300 grams)
- 2 tablespoon butter (for brushing)
Instructions
Preparing the Dough
- Sift the flour in a bowl then add the yeast and warm water.
- Mix together until combined then add the salt to the bowl.
- Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
- Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size.
- Prepare the filling while the dough is rising.
Making the Suck Pide
- Preheat the oven to 220° C - 430° F (fan oven).
- Grate the Kasar cheese and thinly slice the sucuk.
- Divide the dough into 4 equal pieces (approx 160 grams/5 ½ oz each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
- Roll one of the dough balls into an oval shape 15cm x 35cm (about 6”x13”) in size and ½ cm (0.2”) thickness.
- Spread ¼ of the grated Kasar cheese evenly over the dough and top it with ¼ of the sliced sucuk, leaving a 1 ½ cm (½") border at the edges.
- Fold the border over the filling and pinch the top and bottom end together.
- Repeat the same for the remaining 3 dough balls.
- Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
- When the oven is hot enough, place the trays in the oven and cook for 10 minutes or until the filling is cooked and the pastry is lightly browned.
- When the pides are cooked, generously brush the crust with butter and slice before serving.
Notes
- Sucuk and kasar cheese are two fatty ingredients, therefore you need to make sure the oven is red hot before you place the pides in the oven. Otherwise, you might end up with greasy and floppy pides.
- If your dough is sticky, add a little flour to it. As you knead it, make sure to coat your hands and your work surface with a light dusting of flour. Add a few teaspoons of flour at a time to get rid of the stickiness.
- After the pides are cooled down, wrap them individually in cling film. You can then either refrigerate them for up to 5 days or keep them in the freezer for up to 3 months.
Nutrition
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Mia says
Love this recipe! The Pide turned out absolutely delicious. Will definitely keep in the recipe collection.
Trish says
Very different flavour but absolutely delicious! The dough was easy to make and it produced 4 well-sized pides
Gloria says
I have made this recipe twice already and came out perfect each time. Lovely recipe!
Rosa says
Looks delicious, on my list to do this weekend!
Ayla Clulee says
Hi Rosa,
Thank you and hope you enjoy it!
Best wishes
Ayla