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History of Pide

"Pide" is a thin, flat food made from yeast dough and baked with eggs, minced meat, cheese or sucuk (sausage) upon request. Receives its name from the Greek word “pita”, but the form and description is formed in Ottoman period. When we look at the furthest back, pita history takes us back approximately 14-15 thousand years to the Levant culture of West Asia. It’s name placed in Kannunname-i Ihtisab-i Bursa, 16th century Consumer Protection Law book, which was the first one in the world. According to this law, pide flour must be sifted more finely than bread flour, must contain poppy seeds and be cooked crispy. Oily pide is half the size of normal one. For 1 “bushel” of pide, 1 “okka” of oil should be added and poppy seeds should be added and it should definitely be wheat. Back then, pides were round and flat like pizza. Over the centuries, pide has evolved into being served with “sucuk”, cheese, roasted meat, minced meat, pastrami or vegetables. In fact, after the 19th century, when tomatoes appeared on the tables, they started to cook with tomatoes. However, in the 15th century, Fatih Sultan Mehmet loved to eat pide with cheese and pumpkin. Spinach pide was the most preferred in the 16th century. Its transformation over the centuries gives us colorful pictures. So which is your favorite pide? Sanem Yucesoy

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