Pide, A Taste of Turkish Tradition

Traditionally cooked in wood fire stone ovens, pide has a crisp base with a tender texture in the middle where the filling and/or toppings are placed.

As anyone can prepare their own version of pide içi with the ingredients they choose, this has become a long-lived tradition that greatly contributed to the overall variety of pide in Türkiye.

But then… How does a pideci turn the homemade filling into an irresistible one?

Pide is shaped in an elongated boat-like form, which is believed to have originated from the ancient Anatolian tradition of cooking flatbread on the walls of brick ovens.

The shape allows the crust to become crispy as the filling remains succulent in the hot pide oven.

The ingredients, commonly beef, vegetables, cheese, and spices are finely chopped with a special knife, using a technique called satır arası.

Then blended together to form a homogeneous filling that can be spread on the dough for a more balanced, well-harmonised flavour.

Kneading the dough until smooth is of the utmost importance, as well-made pide dough should not tear and lose its elasticity after the filling and toppings are placed on it.

Pide ovens (kiln) are built using the traditional methods, with fire bricks, clay or stone.

The high heat and dome-like structure of the oven allow the pide to cook quickly and evenly, giving it a crispy crust and soft, perfectly cooked filling. 

The wood used in pide ovens is usually seasoned for at least one year before it is used so that it burns hot and clean.

Pide is often paired with ayran, a traditional Turkish yogurt drink, which helps to balance the flavours and cool the palate with its refreshing taste.