Pide

Pide is a boat-shaped Turkish flatbread, baked with a filling inside its folded edges. It is one of the staples of a Turkish bakery or pideci, and is often confused with lahmacun — but pide is thicker, made from a raised yeast dough, and shaped into a long oval.

What it actually is

A yeast dough is rolled into an oval, topped with a filling, and the long edges are pinched up to form a boat that holds everything in place. It is baked in a hot stone oven and usually brushed with butter as it comes out.

Common fillings:

• Peynirli — melted cheese (kaşar).
• Kıymalı — spiced minced meat.
• Sucuklu — spicy Turkish sausage, often with egg.
• Ispanaklı — spinach and cheese.

How it's served

Pide is served whole and hot, then sliced across into strips to share. A wedge of lemon and a side salad are typical.

Writing it on a menu

• Always name the filling — guests choose pide by what's inside (peynirli, kıymalı, sucuklu…).
• Flag the vegetarian cheese or spinach versions clearly.
• Keep it separate from pizza on the menu; the shape and dough are different, and mislabelling disappoints guests who know it.