Comments on: Pide Recipe

By: Abigail

Abigail — Fri, 13 Apr 2012 21:05:36 +0000

Hi, I’ve been craving this since i last visited turkey 2 years ago but i never thought it would be easy to make.
How wrong was I?
I just made this with my boyfiend and am SO pleased with the results. It was easy to follow and turned out lovely not that there is much left now …
Thank you

By: Mandi

Mandi — Mon, 14 Nov 2011 22:42:55 +0000

I want to try this! Looks delicioussss!!! I’ve seen it with sucuk but this looks very good too.

Mandi

By: Gemma

Gemma — Thu, 10 Nov 2011 07:15:48 +0000

It’s in the oven as I type, it smells amazing!! I had a tiny sample of the mixture before popping it in the oven too and, my goodness, it was so tasty! This is definately a recipe I will be making time and time again, thanks!

By: Dawn

Dawn — Wed, 09 Nov 2011 10:10:59 +0000

Thankyou, thankyou, thankyou. This is the first website i have found giving full description and pictures on how to cook turkish Pide. I want to also buy a good Turish cookery book do you have a favourite that you could recommend, or any other recipes that you could share with me via email. Having had a wonderful holiday with friends this year in Kalkan i am now having them over for a meal of turkish cuisine. (hopefully) !!
Thankyou again.
Dawn

By: Anthony

Anthony — Tue, 06 Sep 2011 01:45:20 +0000

Lola,

To conclude my Turkish cooking expedition, I invited four generations of family to come over and enjoy the cuisine. I’ve had pretty good luck with your recipes in the past so I chose this pida as an appetizer to serve along side a few other dishes that I have been practicing: abergine salatsi, Adana kebabs, and pilaf. Even though it was my first attempt at the pida, it ended up being everyone’s favorite dish.

Just as you noted, I had to use slightly more flour (3.25 cups total using the scoop and level method) and I kneaded for approximately 5 minutes, until it was soft, smooth, elastic, and had a nice satin-sheen on the outside.

Thanks again for the recipe.

By: ina

ina — Mon, 22 Aug 2011 10:47:07 +0000

Hey! I tried your recipe a few days ago. Wonderful stuff! I haven’t been following your toppings though. Don’t have all of them and wanted to make something meat-less. I haven’t been making breads but even then the pide turned out quite good. Thank you!

By: Paul

Paul — Mon, 02 May 2011 06:00:42 +0000

Hi, I ordered pide at an Anatolian restaurant in London yesterday for the first time. It was so great that I decided to make my own. Your recipe looks exactly the same as the dish that arrived at my table and so will be trying it this week. Thanks for posting!

By: Jackee

Jackee — Mon, 18 Apr 2011 04:54:32 +0000

Can conflour be used as the starch in this recipe?

By: Susan

Susan — Fri, 18 Feb 2011 13:42:26 +0000

Thanks so much for your great step by step photos on making the pide. I have to admit I just read about this pizza like treat and had never before heard of it! What I like about it is that it seems there are more crunchy edges than a regular pizze and for me the best part of pizza are the bready crunchy edges.
I have one question though and forgive me if I missed it in your tutorial. Did you bake the pide on any special baking sheet or stone? I see you placing it on what looks like a foil covered flat sheet but I don’t see mentioned if you transfered it to a special sheet or stone.
Thanks again!
Susan

By: Jamie

Jamie — Mon, 22 Nov 2010 22:15:00 +0000

Thank you so much for posting this! I’ve been searching for a good Pide recipe since I went to Turkey two years ago and I think this is it! I’ve been missing this food so much, I can’t wait to sink my teeth in.