Pie to Pide

Regional Turkish

Pide.
The boat bread.

Open boats, sealed crispbreads, round dimpled loaves — Turkey’s regional pides vary as much as Italian pizza styles. All want the same stone you already have. 320–400°C is the zone.

Regional types

14 regional types · more coming

Open boat-shaped Trabzon pide with melted cheese and a soft egg in the centerStart hereopen boat (wide)

Karadeniz (Trabzon) Pide

Black Sea coast — Trabzon

The grand boat of the Black Sea, and the pide most Americans picture once they learn the word.
Long, thin, closed Bafra pide with a crisp golden crustclosed, thin, long

Bafra Pidesi

Samsun — Bafra district

The definitive 'closed' pide — paper-thin dough rolled around a savory filling, baked until crackling.
Long Görele pide with sealed ends, open center, butter and a soft egglong boat, ends sealed

Görele Pidesi

Giresun — Görele district

A Black Sea boat with sealed tips and an open middle, finished with butter and a soft egg.
Open boat-shaped Sürmene pideopen boat

Sürmene Pidesi

Trabzon — Sürmene district

A close cousin of the Trabzon boat from the Sürmene district, in the same buttery Black Sea family.
Small D-shaped soft kır pideclosed, D-shaped, small

Kır Pidesi

Associated with Kastamonu; common nationwide as street food

A small, soft, D-shaped closed pide — fast street food that stays tender.
Small round Bursa cantık pide with puffy edges and a minced-meat centersmall round, puffy-edged

Bursa Cantık Pidesi

Bursa

A small, round, soft-edged Bursa specialty — closer to a mini pizza than a flat pide.
Round dimpled Ramazan pide with sesame and nigella seedsround, flat, leavened

Ramazan Pidesi

Nationwide

The round, dimpled, seeded bread of Ramadan tables — a table bread, not a filled boat.
Round tahinli pide with a caramelized sweet tahini surfaceround, thin

Tahinli Pide

Bursa region

The sweet pide — tahini and sugar baked until caramelized. A breakfast and tea-time surprise.
Very long thin Konya etli ekmek topped with a thin layer of minced meatvery long, thin, open

Konya Etli Ekmek

Konya, Central Anatolia

Konya's extra-long, thin 'meat bread' — flatter and crisper than a boat. Locals argue it's its own thing.
Open boat ispanaklı pide with wilted spinach, white cheese and a soft egg centeropen boat

Ispanaklı Pide

Nationwide

Turkey's most popular vegetarian pide — spinach, white cheese and an egg in an open boat. On every menu, never boring.
Open boat mantarlı pide with sautéed mushrooms and melted kaşaropen boat

Mantarlı Pide

Nationwide (urban Turkey)

Sautéed mushrooms and melted kaşar in an open boat — the modern urban favorite that earns its place on every menu.
Long tapered Kayseri pide with pastırma slices and melted kaşarlong, thin boat, tapered at ends

Kayseri Pidesi

Kayseri, Central Anatolia

Kayseri's proud export: an elongated boat loaded with the city's famous pastırma and melted kaşar — nothing subtle about it.
Open boat sucuklu yumurtalı pide with crispy sucuk, melted kaşar and a soft eggopen boat

Sucuklu Yumurtalı Pide

Nationwide

Turkey's breakfast boat: garlicky sucuk sliced thin over melting kaşar, finished with an egg cracked in at the end.
Open boat karışık pide with distinct zones of mince, kaşar and sucukopen boat

Karışık Pide

Nationwide

The 'when you can't decide' pide — distinct zones of mince, cheese and sucuk in the same boat, so every bite is different.

Pie to pide

The same word, in two languages.

Italian pizza traces back to a word for pie. Turkish pide (say it pee-deh) means exactly that too. Two countries, the same flatbread instinct — dough, fire, whatever’s good on top. Pizza just got the head start in America.

If you already own a pizza oven, you’re one short trip from a world most people never cross into.