Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version)

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

You may already hear about "pide". It's one of Turkish fast food that no one can resist for the second portion.

Here we have many kinds of "pide". There is one type of pide bread which especially served during the month of Ramadan calls "Ramazan pidesi". It's a simple flatbread sprinkled with sesame seeds.

You can check my Ramazan pidesi that I made before: 

Here for kneading version. 

Check this link for No-Knead version

Also authentic Ramazan pidesi with poolish method.

But What I am going to share today it's not that kind of pide. Today I will share Pide with topping and it's shaped like a boat/ kayak.

Pide is a flatbread with various topping and bakes traditionally in a stone oven.

Pide and its varieties are widespread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. 

A proper pide should be baked in a brick or other stone oven. Toppings (or can be as filling) vary widely and include but are not limited to cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. 

Pide is also available for cheap on the street from a cart.

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BOLU KERING JERUK (dengan video) / Indonesian vintage orange mini cake with video

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

Indonesian call this "bolu kering" means dry cake. "Dry" because the texture indeed dry outside, almost like a cookie.

And this vintage cake has been around for a long time. From several sources, this "Bolu" cake was very popular in the 1960s. The cake has various forms, some are fish, oval, or flower-shaped, and mostly has mini size.

The texture of this cake is a bit rough, a bit dry outside but moist inside. But it's super tasty and has a very distinctive aroma. Its light taste and small shape make it perfect for snacking.

Traditionally this mini cake consists of only 3 ingredients; eggs, sugar, and flour. Old recipes require emulsifiers too and for adding the aroma we use vanilla extract/ essence. 

The process also simple, just whisk the eggs and sugar until stiff then adding flour.

But today I will not share the traditional version. 

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