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Saturday, 28 January 2012
I first had Turkish pizza in Brussels, of all places, when we ended up staying across the road from a Turkish pide restaurant - it was cheap and tasty, so we went back and ate there a couple of times.
So when we got to Turkey, I was curious. Would it be the same? Or even better?
In the end, I'd say the best pide we had (pictured above) was maybe slightly better, although very similar in philosophy: huge chunks of fresh vegetables (onion, tomato, and pointed green peppers in this case), smothered with a generous helping of cheese, and fired in a wood-oven. A simple and perfect combination of flavours. I was half way through eating before I even noticed the lack of tomato sauce, such as you'd always find on pizza in the UK. Plus, it always makes a meal more fun if you can watch your food being made. Technique seems to vary between pide chefs, on whether to stretch the dough with your hands or just roll it out (it didn't seem to affect the taste, either way).
I haven't found any recipes that look exactly like what we ate, but this spinach pide does look similar to one on the menu in Brussels.