Recipes page

Search Recipe by:


Fetta Cheese

Persian Fetta Pide


  • 180g South Cape Persian Fetta
  • 5 cups plain flour
  • 2 teaspoons salt
  • ¾ cup lukewarm milk
  • ¾ cup lukewarm water
  • 2 teaspoons dried yeast
  • 1 teaspoon sugar
  • 80g softened butter
  • 2 eggs
  • 500g lamb mince
  • 1 red onion, finely chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt, extra
  • 3 tomatoes, diced
  • 2 tablespoons pine nuts
  • dried chilli flakes and coriander leaves

Combine milk, water, yeast and sugar. Combine flour and salt in the bowl of a mixer. Add milk mixture, butter and eggs and mix with a dough hook for 10 minutes until smooth and elastic. Cover and stand for 45 minutes. Knock back dough, divide into 8, roll out into long oval shapes and place on oven trays. Combine mince, onion, cumin and extra salt with ½ cup tomato and divide evenly along each piece of dough, leaving a border. Turn in the edges and twist ends to form a ‘boat’ shape. Sprinkle with pine nuts and chilli flakes. Bake at 220°C for 20-25 minutes until golden brown. Top with diced tomatoes, crumbled Persian Fetta and coriander leaves.

Persian Fetta Pide

Preparation time:
1 hour and a half

Cooking time:
20 minutes


Products used:
South Cape Persian Fetta

Print this recipe