Pide
Boat-shaped flatbread baked in a wood oven with cheese, minced meat or egg in the middle, brushed with butter as it comes out.
What makes it pide
- A long, boat-shaped dough with pinched ends.
- The filling left open down the middle.
- Baked fast in a very hot oven; butter brushed on after.
Where it comes from
Pide is a word for flatbread in general — the round, puffed Ramazan pidesi is baked for the evening meals of Ramadan — but in a pide salonu it means this: dough pulled into a long boat, filled and baked hot. The Black Sea towns are most famous for it, with cheese, a cracked egg and a slab of butter.
How it varies
- Kıymalı
- With minced meat, onion and pepper.
- Kaşarlı
- With melting kaşar cheese, often an egg.
- Kuşbaşılı
- With small cubes of lamb or beef.
Be the first here
Start your own pideNo one here has made pide yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
TurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.No one here has made it yetTurkishİskender kebabThin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.No one here has made it yet
GeorgianKhachapuriBread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.No one here has made it yet
GeorgianKhachapuriBread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.No one here has made it yet