- Flatbread dough, baked in a stone oven
- Toppings: minced meat, kaşar cheese, sucuk, egg
- Butter brushed on top, served hot
Pide
Turkish pide with cheese, fresh from the oven. Photo via Wikimedia Commons.
Pide is Turkey's boat-shaped flatbread: dough pulled into an oval with pinched ends, topped and baked in a stone oven. The classic is kıymalı (minced meat), but kaşarlı (cheese), sucuklu (spicy sausage) and karışık (mixed) are standard.
It arrives whole and blistering; you tear it apart. Regional versions have their own shapes: Konya's etli ekmek is a metre-long variant, Trabzon's is long and narrow.
Key ingredients
Where to try it
- Pide salons (pideci) in every town.
- Konya for etli ekmek, Trabzon for the long Black Sea pide.
- Eaten for lunch or dinner, with ayran.