Görele Pidesi
Görele Pide in a Pizza Oven
Giresun — Görele district · long boat, ends sealed
One of the most technically distinct Black Sea pides: a long, narrow boat whose ends are pinched closed while the center stays open. Like Trabzon's, the defining touch comes late — butter and an egg (yolk usually left whole) added just before the bake finishes. The savory kıymalı and peynirli versions are the famous ones, though sweet versions exist too.
What sets it apart — The eating ritual: as soon as it hits the table you mash the yolk, butter and filling together with a piece of the rim until it turns into a creamy sauce.
How many pides?
makes 4 × 210g balls
840 g total dough
840 g total dough
The dough · baker’s %
- Flourstrong white / 00505 g
- Water60% hydration305 g
- Salt10 g
- Instant yeast×1.25 active-dry · ×3 fresh2.5 g
- Olive oil15 g
- Sugarfeeds the yeast5 g
Bake
Seal the ends, leave the middle open, add butter and egg in the final 1–2 minutes.
Serving ritual
Swirl yolk, butter and filling into a rich sauce with a torn piece of crust; eat immediately while the contrast of crisp crust and molten center is at its peak.
Ferment & prep: Mix, bulk-ferment ~1.5–2 h, ball, rest 20 min.
Fillings · pick one — scaled for 4
- Ground lamb or beef (medium-fat)360 g
- Tomato, finely diced120 g
- Onion, finely diced88 g
- Green pepper, finely diced60 g
- Parsley, chopped28 g
- Salt, black pepper, pul biberto taste
Kıymalı · Spiced minced meat
Mix everything raw and let it sit a few minutes. Spread thin and even over the opened dough, fold the rim in to hold it, bake. Brush the rim with butter out of the oven; lemon at the table.