Pide bread, or Turkish pizza as it is also often known, is one of the most popular dishes in all of Turkey, especially in regions such as the Black Sea, where it is a true hallmark. In this post, we explain what it consists of and which ingredients are most common, as there are as many versions as imagination can encompass.
The pide dough
What truly defines pide is its dough, made with the bread of the same name and which some find reminiscent of pita bread. Indeed, it is a wheat-flour dough to which yeast is added, so it rises slightly when baked, while also achieving a somewhat fluffy texture.
There are different variants in terms of its appearance and shape. Although the most common option in most of Turkey is open pide—that is, with the dough as a base and the rest of the ingredients on top—it is also possible to find covered pide. This is especially the case in the Black Sea region: the dough forms both the bottom and the top, leaving the ingredients inside as a filling.
On the other hand, the most common shape of pide is round, like classic pizzas, though in this case cut into elongated slices. However, it is also very common to make small, elongated pides or ones finished with pointed ends, intended for one person.
Finally, one detail that makes all the difference is the oven in which pide bread is cooked: if made in the traditional way, it should be a wood-fired stone oven, which gives the dough and the rest of the ingredients a distinctive aroma, as well as an especially appetizing crispness.
The rest of the ingredients
As for the rest of the ingredients in pide bread, or Turkish pizza, there is a wide range of options. Cheese is one that is rarely missing—typically local varieties such as feta (its traditional name is peynirli pide). Minced meat is also very common, usually beef (veal) or lamb (sheep). Eggs are another frequent ingredient, cooked with the yolk on top of the dough, adding a very visual and tasty touch to the dish. In some cases, a thin layer of butter is added beneath the eggs (known as yağlı pide).
Cold cuts and other meat products, such as pastirma or sucuk, pair perfectly with pide bread, or Turkish pizza. The same is true of mushrooms and vegetables, with the latter usually added at the end so they are served fresh: tomato, lettuce, onion, etc. The presence of seasonings, herbs, and spices will depend on the recipe and its author.
Do not confuse it with lahmacun
Finally, it is worth not confusing pide bread with lahmacun, which, due to its shape and appearance, is also often referred to as Turkish pizza. However, they are different preparations, even though they may look similar. In the case of lahmacun, the dough used as a base is flat, without yeast, so the final result is thinner and less substantial.
On the other hand, lahmacun does not include cheese; instead, it uses highly spiced minced meat as the main ingredient on its uncovered surface. As a finishing touch, it usually includes tomato, onion, and some other vegetables, added after baking, just like pide. However, lahmacun is more commonly associated with fast food and its recipe is more standardized, allowing for less variety.
