I haven’t had a pide since my university days of getting shitfaced at three am, and pides aren’t as common in Singapore as they were in Australia. @mavirestaurant.sg savoury Sucuk & Egg ($23++) takes me back to those delightful drunken nights, and had me hankering for a cold pint of Cooper’s Sparkling Ale. Alas, Mavi is a hundred percent halal, so there’s no booze to be found.⠀
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Even without the booze, this sucuk & egg pide was plenty palatable. The pide dough is formed with a hollow center for any number of fillings to be packed into, and that’s what makes ‘em so alluring. The dough itself is moderately chewy, a little bready but still moderately dense. Of course, if the pide had no fillings, nobody would bother with it. That’s where the sucuk & egg come in. ⠀
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As the more astute of you may have already guessed, sucuk is sausage. Or more precisely, sucuk is a dry, spicy & fermented sausage enjoyed in the Middle East & the Balkans. Slices of it are arrayed atop the egg that’s been poured into the cavity like pepperoni on a pizza. The egg & sucuk are baked along with the dough, and the beaten eggs acquire an airy, spongy texture akin to a frittata. The sucuk gets that marvellous Maillard reaction, and goes crisp around the edges and expels some of its spicy oils as it cooks.⠀
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The result is a charmingly chewy and stupendously satisfying bread dish. The chewiness of the carb-laden pide dough is cushioned by the soft, delicate sponginess of the egg. And for salt, a little spice and a smidge of meat, the sucuk delivers its sausage-y goodness. This is perfect as a sharing dish, but it’s also perfect for hogging all to yourself. Don’t be a sucuk-er, get your pide today!⠀
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Thank you for the invite, @mavirestaurant.sg & @burpple!