Pide
Turkish flatbread filled with various toppings such as cheese, meat, or vegetables.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pide, a type of Turkish flatbread, shares ancestry with similar flatbreads found throughout the Middle East and Mediterranean. Its evolution reflects the diverse culinary influences that have shaped Turkish cuisine over centuries, incorporating elements from nomadic traditions and settled agricultural societies. The exact origin is difficult to pinpoint, but it has been a staple for a long time.
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Pide is deeply embedded in Turkish culinary culture, frequently enjoyed as a casual meal or snack. It's often associated with social gatherings, family meals, and quick bites on the go.
Social Food
Pide is a popular choice for informal gatherings and meals with friends and family. The variety of toppings allows everyone to find something they enjoy, making it a communal and inclusive food.
Street Food Staple
Pide is widely available from bakeries and street food vendors throughout Turkey. It's a quick, affordable, and satisfying option for lunch or a snack.
Regional Variations
Different regions of Turkey boast unique variations of pide, featuring local ingredients and traditional cooking methods. For example, Black Sea pide is known for its elongated shape and often includes butter and eggs.
Ramadan Tradition
During the month of Ramadan, pide is a common item served during Iftar, the evening meal that breaks the fast.
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Pide offers a delightful combination of savory flavors and textures, varying based on the toppings. Common flavors include those from seasoned ground meat, melted cheese, fresh vegetables, and aromatic herbs.
The base flavor comes from the slightly chewy and slightly crispy flatbread itself, made from a simple dough of flour, water, yeast, and salt. The toppings contribute a wide range of flavors. Ground meat pide (Kiymali Pide) offers a rich, savory taste with hints of spices like cumin, paprika, and garlic. Cheese pide (Peynirli Pide) provides a creamy, salty, and sometimes tangy flavor depending on the type of cheese used (often a mix of Turkish cheeses). Vegetable pide (Sebzeli Pide) brings a fresh and earthy taste with ingredients such as spinach, peppers, onions, and tomatoes. The herbs, like parsley and mint, add a refreshing aromatic quality. A drizzle of olive oil often finishes the pide, adding richness and enhancing the other flavors.
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Freshness is Key
Pide is best enjoyed fresh from the oven when the bread is warm and slightly crispy, and the toppings are melted and flavorful.
Dough Consistency
The dough should be pliable and elastic. Overworking the dough can result in a tough pide.
Baking Temperature
Baking pide at a high temperature (ideally in a stone oven, if possible) ensures a crispy crust and perfectly cooked toppings.
Egg Wash
Brushing the edges of the pide with an egg wash before baking gives it a golden-brown color and adds a slight richness.
Toppings Balance
Balance the amount of toppings to prevent the pide from becoming soggy. Don't overload it!
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