The book A Taste of Sun and Fire, a collection of local recipes from five well-known local home cooks, is a wonderful collection of recipes, and among them, of course, is pide.
The recipe is based on an authentic one from Gaziantep, a region in south-eastern Turkey known for its pides (and indeed food in general). (Not at all a common topping in Turkey.) Based on a traditional recipe Today is all about the simplest of them all, though on this occasion I’ve subsituted the more traditional sprinkling of sesame seeds or nigella seeds with za’atar, the Middle Eastern herb mix. During ramadan, a more exquisite version is available. This is often served alongside meze or other food such as kebabs in restaurants. Pide is perhaps best known as Turkish pizza, shaped a little like a boat.īut it’s also the name of a simpler variety, made from the same dough but without any toppings. The one that is brought out at more important occasions. It’s about one of the best breads the Turks have to offer.
In recent times, bran has been added to the recipe while the salt content has been reduced to the point of making the bread entirely tasteless.īut today’s post is not about this bread. Both the recipe and price is administered by a baker’s association. This bread is so ubiquitous it has become subject to the country’s health policy. A crumbly, crispy crust and an interior so light and fluffy you could be forgiven to think there’s actually nothing there. To most, bread means the plain white one you can buy from any bakery.
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