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Turkish ‘pizza’ a fresh and tasty morsel

Siobhan Downes

The concept is not unlike a pizza – a flatbread with toppings. But what sets this Turkish dish apart is its distinctive shape and fresh Middle Eastern flavours.

The dish

Flatbread has been a staple in the Middle East for thousands of years, and the Turkish word pide (pronounced ‘‘pea-day’’) is related to pita.

Different varieties of pide can be found all over Turkey, but some of the most famous ones can be found in the Aegean, Black Sea and southeastern regions.

They come in different shapes and sizes, depending on where they are made, but the most common version is an elongated oval – kind of like a kayak. They can be presented with the toppings in full view, or completely encased in dough (known as a kapali pide, which means closed).

Popular toppings include spiced minced meat, sujuk (sausage), cheese, spinach and eggs. The dish is baked in a stone oven and served hot and crispy.

Try it overseas

You can find pide all over the place. Look out for cafes called ‘‘pideci’’, which specialise in them. You will also find them on the menu at traditional Turkish restaurants.

I visited Istanbul a few years ago, staying in the trendy neighbourhood of Karako¨ y. Not far from our hotel was a restaurant called Ali Ocakbas¸i.

The entrance was down a dodgy-looking alleyway and the restaurant was on the fourth floor of an old building.

But after a rickety elevator ride, we were rewarded with spectacular views across the Golden Horn and out to the historic Sultanahmet district.

While kebabs were the specialty, the menu also featured a selection of pides, helpfully described on the English menu as ‘‘traditional Turkish pizza’’.

Toppings were simple. You could opt for cheese, spinach or ground, seasoned lamb.

Hot from the oven, with thick, crispy edges, it was the perfect accompaniment to the grilled meats.

Try it here

A neighbourhood bistro in Wellington might seem like an unlikely destination for a traditional Turkish pide. But they are a signature dish at Salty Pidgin in Brooklyn.

Chef and owner Amy Gillies has had pides on the menu since they opened in early 2015. She was inspired by her time working in Melbourne at a Middle Eastern-influenced restaurant, which also featured the boat-shaped flatbreads.

At Salty Pidgin, they work well as a more casual option on the menu, often enjoyed with a drink at the bar, or as a snack before a movie at Penthouse Cinema across the road, Gillies says.

Toppings on offer include plenty of nods to the Middle East, such as dukkah-roasted pumpkin with feta and fresh herbs, and lamb shoulder with sumac, garlic yoghurt and rocket.

‘‘It’s a great variation on a pizza . . . they’re a bit fresher and lighter.’’

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2022-11-27T08:00:00.0000000Z

2022-11-27T08:00:00.0000000Z

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