If the word ‘pizza’ comes from the word ‘pita,’ then the ‘pide’ must be the missing link.
Our first taste of the Turkish pizza was when we lived in Washington, DC. Our favorite neighborhood restaurant, once it opened, was the Turkish place on 8th street, about two blocks from our home. We took tons of people there, many of them couchsurfers, where we almost always ordered a pide, or two or three…
If you can imagine a canoe shaped pizza, (New York style, not that nasty, greasy stuff from Chicago) then you can imagine a pide. (Editor’s Note: Ahem, what Danny?) The toppings are usually a bit different bit different than we’d have at home however. The most common pide is the Kymali, my favorite, which is a mix of peppers, onion and minced meat. Sometimes other Mediterranean treats such as olives and cheese are added as well but this usually isn’t a Kymali then, it’s another type of pide. There are many to choose from, just like back in the US.
Because it doesn’t always have cheese, and isn’t a full circle, it actually makes a fairly light meal as compared to most pizza I’m used to. We often share a pide when we’re snacking, or each have our own when we’re actually in for a meal. Over our three days in Cappadocia, we went to the same pide place three days in a row. A full pide there cost a mere five Lira or about $3.30. The restaurant came to know us so well that they didn’t mind when I invaded their kitchen to take a few photos for the blog.
I want one!
almost as good as their musaka (non meat variety! 馃槈 )
Hope you guys are having fun. Anne and I have just arrived home (via croatia, bosnia, hungary, cech republic). Have some photos of you two we can send if you want.
@Simon- musaka 馃檪 yummy! miss you guys, send us a link to your photos when you get a chance. how was the rest of your trip?