Finger Pide

Tirnakli Pide

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Let me say it again—pide bread is different from pita, which is a Greek term for the unleavened bread that wraps around kebaps (better known as lavaş in Turkish). In Istanbul, pide is a treat you enjoy for one month of the year—when you break your fast after sunset during the month of Ramadan. In lucky southeastern Anatolia they get to have pide all year round, because it’s their main form of bread. The cooks augment it with a coating of yoğurt, deposited on the top with dancing fingers, like concert pianists—hence the name ‘finger pide’. The accompaniments for pide are infinite—jam is only the beginning.

Ingredients

    Method