Quick Pide Beurek
|Active dry yeast||1⁄4 Ounce (1 package)|
|Warm water||1⁄4 Cup (4 tbs) (105 to 115 Deg F)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Plain yogurt||2 Tablespoon|
|Flour||1 1⁄4 Cup (20 tbs)|
|Grated kasseri cheese||1 1⁄2 Cup (24 tbs) (Bulgarian / Greek)|
In a bowl, combine the yeast and warm water.
Let stand for two or three minutes, then stir to dissolve the yeast completely.
In a separate bowl beat the margarine or butter with the egg and yogurt, combining until well blended.
Stir into the yeast mixture.
Gradually add the flour and salt, mixing well.
Knead the dough well for about ten minutes until it is smooth and elastic.
Form into two balls, cover and set aside.
To prepare the filling, beat the eggs in a bowl and fold in the grated cheese.
On a lightly floured surface, roll out each ball of dough into a nine-inches circle, about quarter inch thick.
Place one of the rounds on a lightly oiled baking sheet.
Spread the filling to about quarter inch from the edge all around.
Cover with the second round of dough.
With the tines of a fork, seal the edges.
Beat together the egg yolk and water.
Brush it over the beurek.
Sprinkle with the black caraway seeds, if used.
Bake at 350 degrees about twenty-five to thirty-five minutes.
Cut in wedges to serve.