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Kıymalı Pide

Kıymalı Pide

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Pide is a classic Turkish dish. A flatbread or Turkish pizza, usually filled with a savory filling, which can be basically anything that comes to mind at the time. Years ago, when I visited Istanbul, I noticed simple pide on the streets and in restaurants, filled with minced meat and paprika. Often sprinkled with herbs and Turkish soft, white cheese.
So, to commemorate those meals, I made Turkish pide, which reminded me of the consistency and filling of the ones I had tried in Istanbul.

Preparation time: Totally 1.5 hours
Level: Medium
Serves: four

Ingredients:
Dough:
300 g flour
250 g water
40 g olive oil
0.5 tsp sea salt
1 tsp sugar
Filling:
500 g minced meat (lamb, beef or pork-beef mixture)
2 medium onions, finely chopped
4 medium garlic cloves, finely chopped
1 large red bell pepper, finely chopped
A handful of chopped parsley
3 tbsp cooking oil for frying
4 tbsp tomato paste
0.5 tsp dried oregano for seasoning
Sea salt and black pepper for seasoning
A handful of dry goat cheese for sprinkling on the pitas. Turkish white salad cheese is also often used
Chopped green onion for sprinkling on top
1 egg for brushing the edges of the pitas

Preparation:

  1. Prepare the dough. Dissolve the yeast in lukewarm water, then pour the flour into a mixing bowl and add salt, sugar, olive oil, and the dissolved yeast.
  2. Mix until soft. The softer the dough, the fluffier the handle will be. Knead the dough for a few minutes.
  3. Cover the dough bowl with a towel and let the dough rise at +40 degrees for at least 1 hour. The dough can also be risen at room temperature, but it takes longer. When the dough has doubled in size, it is ready to make the handles.
  4. While the dough is rising, prepare the filling. Finely chop the onions and garlic, and chop the bell pepper.
  5. Heat the oil in a heavy-bottomed pan over medium heat, and add the minced meat, onion, and garlic. Fry until the minced meat is lightly browned.
  6. Add the bell pepper, chopped parsley, tomato paste, oregano, black pepper, and sea salt. Mix and let simmer over medium heat for about 10 minutes.
  7. When the dough is ready, lightly knead the air out of the dough, and halve the dough ball. On a lightly floured work surface, shape the dough into an elongated oval. Place it on a baking sheet covered with baking paper and shape it until it is completely flat. The dough layer should be 0.5 cm thick and about 25 cm wide in the middle. The dough oval should be slightly thinner at the ends.
  8. Place half of the filling in the middle of the dough oval, roll the edges of the dough together in a few circles to form an edge about 2 cm high. Lightly twist the ends of the dough oval into a “knot” to form a boat shape. Spread the filling evenly so that it fills the dough boat.
  9. Prepare the second handle in exactly the same way. Place them side by side on the baking sheet. Brush the edges well with beaten egg.
  10. Let the handles stand for 15 minutes at room temperature, and then the dough wrapper will rise more fluffy. At the same time, set the oven temperature to maximum. In my oven, it is +300 degrees C. Depending on the temperature of your oven, bake the pides until they are golden brown.
  11. After removing from the oven, let the pides cool slightly, crumble the goat cheese or feta cheese, and sprinkle it over the pides. Sprinkle with chopped green onions. Cut the pides crosswise with a sharp knife into pieces about 5-7 cm wide and serve.
    Ready!!
Curd cakes

Curd cakes

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Curd cakes (Russian: ватрушки) are a historical Eastern European dessert made from sweet yeast dough and white cheese or curd. They have also been known in Estonia for a very long time. They were often made for Easter. This pastry has always been a staple in cafes and is loved by diners.

Preparation time: 1 hour to prepare the dough, 30 minutes to prepare the cakes
Level: Rather easy
Quantity: 16-18 cakes

Ingredients:
Dough:
700 g flour
350 ml warm milk
50 g yeast
A pinch of salt
3 tbsp sugar
0.5 tsp ground cardamom
200 g butter

Curd filling:
600 g curd
100 g sugar
1 tsp vanilla sugar
4 eggs
3 tbsp flour
1 egg, beaten, for greasing the baskets

Preparation:

  1. Melt the butter, warm the milk, pour the flour into a large bowl, and shake in the sea salt, sugar, and cardamom.
  2. Dissolve the yeast in a little warm milk and pour the dissolved yeast, milk, and butter into the flour mixture and knead it into a dough.
  3. Do not knead the dough for too long; cinnamon rolls do not need a strong gluten network. Knead until the dough comes away from your hands and the sides of the bowl.
  4. Place the dough under a clean towel in a warm place to rise. The ideal temperature is +40 degrees C in the oven.
  5. When the dough has risen, press the air out of the dough and make balls weighing approximately 60 g, and set them to rise on a baking sheet covered with baking paper. Leave enough space between the balls. You can put 9 balls on one standard baking sheet.
  6. Rise the dough balls for about 20 minutes at 40 degrees C.
  7. While rising, mix the curd filling. Mix the curd, sugar, vanilla sugar, eggs, and flour. The curd filling can be placed in the curd baskets either with a spoon or with a cream nozzle.
  8. When the dough has risen, press cavities into the dough balls with the bottom of a glass. Press fairly hard so that the air is released from the dough and the dough cavity remains.
  9. Brush the edges of the dough with egg.
  10. Fill the cavity with the curd mixture.
  11. Bake in the oven at 200 degrees C for about 15 minutes until the loaves are golden brown and the curd begins to brown slightly.
  12. Serve with coffee or tea, or enjoy with cold milk
    Ready!!
Cardamom Cinnamon Rolls

Cardamom Cinnamon Rolls

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Cinnamon rolls, made with a historic traditional cardamom-flavored dough and richly buttered and sugared, are perfect for a winter evening or morning.

Preparation time: 1 hour for dough preparation, 15 minutes for pre-rising, and 15 minutes for baking.
Level: Not too difficult
Quantity: 20 cinnamon rolls

Ingredients:
Dough:
700 g flour
350 ml warm milk
50 g yeast
A pinch of salt
3 tbsp sugar
0.5 tsp ground cardamom
200 g butter

Filling:
200 g room temperature butter
200 g brown sugar
10 tsp ground cinnamon
1 tsp vanilla sugar

Egg for brushing
Pearl sugar for sprinkling on cinnamon rolls

Preparation:

  1. Melt the butter, warm the milk, pour the flour into a large bowl, and shake in the sea salt, sugar, and cardamom.
  2. Dissolve the yeast in a little warm milk and pour the dissolved yeast, milk, and butter into the flour mixture and knead it into a dough.
  3. Do not knead the dough for too long; cinnamon rolls do not need a strong gluten network. Knead until the dough comes away from your hands and the sides of the bowl.
  4. Place the dough under a clean towel in a warm place to rise. The ideal setting is +40 degrees oven proofing.
  5. Prepare the butter-sugar-cinnamon mixture. To do this, whisk the room-temperature butter, cinnamon, sugar, and vanilla sugar in a bowl until smooth.
  6. The dough should have risen twice as high in about 45 minutes. If not, let it rise a little longer.
  7. Press the air out of the dough and place the dough on a floured work surface. The dough is so greasy that it does not stick.
  8. Roll the dough into a large rectangle about half a centimeter thick.
  9. Spread the butter-sugar-cinnamon mixture evenly from edge to edge on the dough so that the entire dough layer is covered.
  10. Roll the dough tightly together. Line a baking sheet with baking paper. Cut the rolled dough into slices about 2.5 cm thick and place them on the baking sheet, leaving at least 5 cm between them.
  11. Let the finished cinnamon rolls rise for 15-30 minutes.
  12. Preheat the oven to 220 degrees C.
  13. Beat the egg and brush the cinnamon rolls with the egg. Sprinkle with pearl sugar.
  14. Place the cinnamon rolls in the oven and set the oven to 200 degrees C.
  15. Bake the cinnamon rolls for 15 minutes.
    Ready!!
Madeleines

Madeleines

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Madeleines are traditional small French cakes baked in special, clam-shaped molds. There are several different stories about the origin of these cakes, but the first recorded recipes for Madeleines date back to the 18th century.
Sometimes almond flour is used in the dough, and Madeleines are often made with lemon or orange flavors. The thing about madeleines is that if you don’t finish them all and they are left out, they will dry out and can be eaten like regular cookies.

Preparation time: 45 minutes
Level: Easy
Quantity: 30 Madeleines

Ingredients:
135 g room-temperature butter
1 teaspoon vanilla sugar
3 medium eggs
125 g sugar
25 g honey
A pinch of sea salt
150 g flour
1 teaspoon baking powder
Zest of one lemon
Butter and flour for greasing the molds
Icing sugar for decorating the Madeleines

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until pale and fluffy. Add the eggs one by one and whisk until smooth.
  2. Add the sea salt, honey, baking powder, finely grated lemon zest and flour.
  3. Mix until smooth. Preheat the oven to 220 degrees C.
  4. Grease the madeleine molds with butter and sprinkle with flour. Shake off any loose flour.
  5. Transfer the prepared madeleine dough to a pastry bag and fill the mold 2/3 full with dough. Do not put more dough in the molds; otherwise, they will overflow and the madeleines will stick together.
  6. Bake for 8 minutes in the oven.
  7. Transfer the madeleines to a plate covered with baking paper. Do not transfer them to the plate without covering it with paper – the madeleines will stick to the bottom of the plate when they are warm.
  8. Before filling each mold, wash the mold clean, dry it, and cover it with butter and flour again.
    Sprinkle the cooled Madeleines with powdered sugar.
    Ready!!
Bacon and Cottage Cheese Quiche

Bacon and Cottage Cheese Quiche

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I am posting here a juicy and delicious open pie, which differs from the classic French quiches in that I used cottage cheese in addition to other ingredients. I have made this pie twice, the first time to take with me on a small swamp hike and the second time to recall April 23, 2025. This pie can be made as a large pie or as a mini version.

Preparation time: About 90 minutes
Level: Easy
Quantity: 8-12 slices

Ingredients:
Dough:
150 g cold butter, cut into pieces
170 g flour
2 egg yolks
0.25 tsp sea salt

Filling:
250 g smoked bacon
2 medium onions, chopped
One medium leek, halved lengthwise and sliced
250 g cottage cheese
A handful of fresh, chopped parsley (optional)
100-120 g Cheddar cheese, finely grated
100 g milder blue cheese
230 g whipped cream
3 eggs
1 tsp mustard
0.5 tsp thyme
0.5 tsp oregano
Ground black pepper and sea salt to season.

Preparation:

  1. Prepare the dough. To do this, chop the cold butter, add the flour and salt, and crumble the butter and flour between your fingers until you have a smooth mixture. You can also use a kitchen blender for this.
  2. Add the egg yolks and mix until you have a smooth dough. Roll the dough out thinly on a floured work surface and line the pie pan with it. Place the pan in the refrigerator or freezer, and the dough will not sink while baking. Leave the pan covered with dough in the refrigerator for at least 20 minutes.
  3. Prepare the filling, chop the bacon, onion, and leek. Fry the bacon with the onion until brown, and add the leek and fry for a few more minutes. Season with black pepper and sea salt if necessary, but salt is not necessary, because the pie is already salty.
  4. Bake the pastry base. Gently cover the pastry with baking paper and pour the entire pie pan full of peas or rice, which can be used many times when making pies. This will prevent the pie dough from sinking.
  5. Bake at 180 degrees for about 15 minutes until the edges of the dough have become firm. Remove the baking paper with peas or rice and place the pie base in the oven for about 5 more minutes to cook completely.
  6. When the filling is fried and slightly cooled, stir in the cottage cheese.
  7. Grate the prepared cheddar and mix together the liquid part of the pie topping. To do this, mix the whipped cream, eggs, and mustard. Season lightly with sea salt and black pepper and add thyme.
  8. Place the filling on the pie base and spread evenly, sprinkle over half of the cheddar cheese, and add chopped parsley. Pour the whipped cream and egg mixture on top and sprinkle the remaining cheddar on the surface of the pie before placing it in the oven.
  9. Sprinkle with more black pepper and place in the oven at 180 degrees C and bake for about 30-40 minutes until the pie is lightly browned on top.
  10. Remove the pie from the oven, let it cool, and then place it in the refrigerator, where the pie will completely set and be ready to cut.
    Serve the pie either warmed or cold.
    Ready!!
Blueberry Chocolate Muffins

Blueberry Chocolate Muffins

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Rich, fluffy, crumbly muffins.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 24 muffins

Ingredients:
250 g flour
2 tsp baking powder
0.5 tsp sea salt
300 g fresh blueberries
180 g sugar
120 g melted butter
2 large eggs
2 tsp vanilla sugar
200 ml milk
150 g dark chocolate chips or chopped chocolate

Muffin crumbs:
70 g flour
120 g sugar
60 g melted butter

Preparation:

  1. Melt the butter, mix all the ingredients in a large bowl: flour, baking powder, sea salt, vanilla sugar, sugar, melted butter, eggs, milk, and chocolate.
  2. Sprinkle the blueberries in a bowl until slightly moist, mix with 1 tbsp flour. This will prevent the blueberries from sinking to the bottom of the muffins. Mix the prepared blueberries into the batter.
  3. Make the crumbs for the muffins. To do this, melt the butter and mix it with the flour and sugar, and mix between your fingers until it forms a smooth, semi-dry crumb.
  4. Preheat the oven to 200 degrees C.
  5. Line the muffin tins with paper liners, pour the muffin batter into the tins so that they are filled almost to the brim. Shake the muffin crumbs on top and bake at 200 degrees C until the muffins turn golden brown on top. This will take about 15-20 minutes.
    Make all the muffins in the same way. Let the muffins cool for a few minutes before placing them on a serving tray.
    Ready!!
Yeast dough pies with green onions and eggs

Yeast dough pies with green onions and eggs

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A short 45-minute drive from Tartu, on the shores of Lake Peipsi, there are three wonderful villages: Varnja, Kasepää, and Kolkja. Originally, the villages were almost exclusively inhabited by Russian Old Believers. Today, they are home to the descendants of the founders, as well as people from other parts of Estonia who appreciate the unique culture, peace, and customs of this place.
I have liked these places since my youth, with their exotic onion garlands, beds raised high due to frequent flooding, dried fish, boathouses, and, of course, the obvious proximity to the great Lake Peipsi, all of which make these villages unique.
There is no point in writing about what these villages are like here. Many books have been written about them, and the best thing would be to go there yourself, stay there for a while, and experience the uniqueness of that area.
Books have also been published about the food culture of the Peipsi region, and it has been covered in various media publications. I would like to introduce you to some delicious and special pies that I have never had anywhere else. What makes these pies special is that I did not make them myself in my Tartu kitchen, but they were made at my good friend’s home in Kasepää, making this recipe especially authentic for me. I hope you make these pies at home and get the right flavor nuances, or you will have the pleasure of tasting these pies made by locals while visiting these places by Lake Peipus.

Preparation time: About 1 hour
Level: Not too difficult
Quantity: 16-20 pies

Ingredients:
Dough:
250 ml milk
12 g dry yeast
1 tbsp sugar
1 egg
1 tsp sea salt
75 g butter
500 g flour

The dough is universal and can be used to make both savory and sweet pies, such as pies with minced meat and egg filling.

Filling:
300 g green onions
5 eggs
Sea salt and black pepper to taste
15g butter

Preparation:

  1. Dissolve the yeast and sugar in warm milk. The milk should be warm rather than hot. Otherwise, the yeast will die.
  2. Let stand for 15 minutes. The yeast-sugar-milk mixture should bubble.
  3. Add 1 egg and salt.
  4. Grate the butter with a coarse grater. Mix everything well. Knead the dough, gradually adding flour. When the dough absorbs enough flour, it will become elastic and will not stick to your hands.
  5. Take a large bowl and fill it with ice water. Dip the dough in the water and leave it for at least 10-15 minutes. The ice water will pause the rising of the dough. If you prepare the pie filling in advance, you do not need to dip the dough in ice water.
  6. At the same time, prepare the filling. For the filling, boil the eggs and cut them into cubes. Finely chop the onion. Throw a piece of butter into a frying pan. Put the onion in the pan and sauté for 5 minutes, stirring. Remove the pan from the stove.
  7. Add the eggs, salt, and pepper to the onions. Mix.
  8. Sprinkle the work surface with flour, place the dough on it, and knead until it no longer sticks to your hands. Divide the dough into 16-20 parts.
  9. Roll the piece of dough into a small circle and add the filling. Join the edges. Place on a baking sheet covered with baking paper, “seam” side down.
  10. Brush with egg yolk and sprinkle with sesame seeds. Bake at 200°C until golden brown
    Ready!!
Sugar Cookies

Sugar Cookies

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Today at noon, I got a picture of a calendar sent from Kasepää, a village on the shores of Lake Peipsi, which said that today is International Sugar Cookie Day. Since it was an obvious hint, I had to use the day. These are crispy, chewy cookies from the United States that pair well with coffee, tea, and cold milk.

Preparation time: 30 minutes
Level: easy
Quantity: About 30 cookies

Ingredients:
360 g flour
1.5 tsp baking powder
0.25 tsp sea salt
225 g room-temperature butter
240 g white sugar
40 g brown sugar
1 egg
2 tsp vanilla sugar

Plus sugar to coat the cookies.

Preparation:

  1. Mix room-temperature butter, sugar, baking powder, sea salt, egg, vanilla sugar, and flour. Mix everything into a smooth dough.
  2. Make balls of dough about 2.5 cm in diameter, roll them in sugar, place on a baking sheet covered with baking paper, and press a little to flatten them. Leave a few cm between the cookies.
  3. Bake at 180 degrees for 8 minutes. Let the cookies cool before transferring them to a wire rack to cool completely.
  4. Store in a dry and airtight container.
    Ready!!
Strawberry and cream cheese cake

Strawberry and cream cheese cake

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In the summer, you have to make at least one pastry with strawberries. I combined lemon shortcrust pastry, cream cheese, and strawberries and made this cake. I made an exception and tried this cake myself, but only because of the wonderful company I had while eating it. Also, a minor observation. This cake is especially delicious when fresh peppermint leaves are eaten with it, rather than just taken as part of the garnish.

Preparation time: 1.5 hours
Level: easy
Quantity: One cake, 12-16 slices

Ingredients:
Dough:
200 g cold butter
400 g flour
80 g sugar
Freshly grated zest of one lemon
2 medium eggs

Filling:
400 g cream cheese. I used classic Philadelphia cheese
100 g sugar
100 g sour cream
2 tsp vanilla sugar
1 tbsp flour
2 medium eggs

Topping:
About 1 kg of fresh strawberries, cut into slices
Fresh mint leaves

Preparation:

  1. Chop the butter or mix it with the flour until it forms a uniform crumb.
  2. Add the sugar, eggs, and grated lemon zest.
  3. Knead the dough until smooth. Stop kneading as soon as the dough is smooth. This dough does not need to form a gluten network, and the dough should be rather fragile when frozen.
  4. Place the dough in the refrigerator for about 20 minutes at +4 degrees, then it will be easier to work with.
  5. Roll the dough into a thin 4-5 mm thick dough disk and line a cake tin with it. Trim the edges and place the cake tin with the dough in the refrigerator at +4 degrees for about 30 minutes or at -20 degrees, where it can also be filled.
  6. Preheat the oven to 180 degrees C. Cover the dough layer with baking paper and pour peas on it so that the cake base does not sink while baking and holds its shape.
  7. Prick holes in the cake base with a fork and bake for 15 minutes.
  8. For the filling, mix the cream cheese, eggs, sugar, vanilla sugar, sour cream and flour in a bowl. Mix until smooth. Use a mixer if necessary.
  9. Pour the cream cheese filling onto the cake base and bake at 150 degrees C for about 30 minutes until the cream cheese filling starts to set slightly.
  10. Remove the cake from the oven, let it cool, and place it in the refrigerator at +4 degrees for at least 2 hours. During this time, the cream cheese layer will set and will not flow when served.
  11. Cut the strawberries into slices and place them in a thick layer on the surface of the cake. Cover the surface of the cake evenly with strawberries. Add young mint leaves for garnish.
    Ready!!
Chocolate-Drizzled Apricot Filled Cookies

Chocolate-Drizzled Apricot Filled Cookies

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Cookies from Hungarian cuisine. Crispy butter-egg cookies the final touch is made by joining two cookies with apricot jam and covering them with dark chocolate stripes. Perfect with coffee or tea. These cookies have such a rich flavor that you can’t eat more than one. The person for whom they were made turned out to be an exception in this regard, of course.

Preparation time: About 1 hour
Level: Easy
Quantity: 36 cookies

Ingredients:
210 g flour
Grated zest of one lemon
4 egg yolks
180 g sugar
115 g room-temperature butter
1 teaspoon vanilla sugar
Half a jar (150 ml) of apricot jam
About 60 g dark chocolate

Preparation:

  1. Mix the butter, sugar, vanilla sugar, and grated lemon zest until light and fluffy.
  2. Add the egg yolks one at a time, beating for about 30 seconds after each addition.
  3. Add the flour and mix until smooth.
  4. Transfer the dough to a piping bag fitted with a round nozzle and pipe cookies about 2.5 cm apart onto a baking sheet lined with baking paper, 18 cookies per pan for a standard oven.
  5. Smooth out the sharp edges with a wet finger.
  6. Bake in the oven at 180 degrees C for about 15 minutes until the cookies start to brown slightly.
  7. Remove the cookies from the oven, place them on a wire rack, and let cool completely.
  8. Fill the cookies with apricot jam To do this, place about 0.5 teaspoons of apricot jam under one cookie and top with another cookie. Do the same with all the cookies.
  9. Place the filled cookies on a baking sheet. Melt the chocolate over low heat, either on the stove or in the microwave until liquid.
  10. Use a piping bag with a very fine nozzle. I used a 1 mm nozzle and piped chocolate stripes across the cookies.
  11. Place the cookies in a cool place so the chocolate can be set. Place the cookies in a sealed jar and store them in a cool place until ready to eat.
    Ready!!

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