Minced meat, cheese, diced beef, mixed… Here are the main types of Turkish pide and how to tell a good one.

Pide is one of the most loved baked dishes in Turkey, with a slightly different style in almost every city. In the Black Sea region it is shaped like a long, thin boat, with the edges folded over to hold the filling.

Minced meat pide

The classic. Minced meat is mixed with onion, tomato, pepper and spices and spread thinly over the dough. A good one is juicy without making the dough soggy.

Cheese pide

A favourite with children and cheese lovers. Melting kashar cheese with a little butter on top is hard to beat.

Diced meat pide

Small pieces of beef are baked with vegetables, giving a heartier, bite-sized texture.

Mixed pide

For the undecided: minced meat, diced beef, sucuk and cheese on one pide. Perfect for sharing.

How to spot a good pide

  • The base should be crisp and the edges puffed and lightly golden.
  • The filling should be evenly spread.
  • It should go straight from the oven to your table.

At Gündüz Bey we bake every pide to order and bring it to your table hot. Don't forget an ayran on the side.