بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Pide, also known as “Pita” or "lahma bel adjaine", "lahmacun" in some countries is typically served as a part of Turkish, Armenian and Middle-Eastern cuisines. It's a pizza-like dish that has a soft, chewy texture. The oval-shaped dough is topped with finely chopped meat and herbs before baking.
Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients. Beside Pide with meat topping and cheese topping, you can use a chicken topping, spinach, suçuk - a Turkish sausage topping. Some even top their Pide off with soft cooked eggs.
The main trick to making Pide is the dough. The dough should be chewy and very soft. I tried making it once, but it didn’t come out as good and it was not as chewy as I would want it to be. Plus, it is very hard for my children to nibble on something hard. My Turkish friend Açelya whose a great cook and baker shared with some tricks for making this delicious pizza. If you remember she also shared her recipe for another bread with the same name "Ramazan Pide" that traditionally eaten in Turkey during Ramadan.
I quickly adopted her tricks and recreate that exact Pide I ate years ago in a Turkey. I put together a combination of toppings we like and decided to share it with you.The topping that I am going to use, is the most appealing to me but it can be altered according to the taste of your family.
For an authentic Turkish experience, serve your Pide it with Acılı Ezme, a Turkish style salsa and Ayran, a fermented yoghurt drink.