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About
The most iconic delicacy of Samsun cuisine, this thin and crispy pide is usually prepared with minced meat or cheese and baked in wood-fired ovens located around the city center.
Flavors, dishes and restaurants
Cuisine
Samsun pide is among the most distinguished pastries in Turkish cuisine. It differs from the general Black Sea pide culture with its thin dough, closed or open presentation, and generous use of butter. Having gained fame across Türkiye, this delicacy is consumed fresh daily in local marketplaces and seaside restaurants.
Ingredients
- 500g wheat flour
- 300ml warm water
- 1 packet dry yeast
- 300g minced beef
- 2 medium onions
- 50g butter
- Salt and black pepper
Preparation
- Mix flour, water, and yeast to knead a smooth dough, then leave it to rest.
- Prepare the filling by mixing finely chopped onions with minced meat, salt, and pepper.
- Roll out the fermented dough thinly and longitudinally, then spread the filling in the middle.
- Fold the edges of the dough to give it a long boat shape and bake at 220 degrees until golden brown.
- Brush generous amounts of local butter over the hot pide straight out of the oven and serve.
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