Özdem pide

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By using our site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. To browse Academia. Aziz Tekdemir. Abstract Railway construction in the Ottoman Empire began in the second half of the nineteenth century. The first railway line was laid in Western Anatolia and Rumelia and spread to the other regions of the Empire. The widespread use of railways called for more personnel.

Özdem pide

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Newsletter Recipes. Pide is a delicious Turkish flatbread often topped with meat or cheese for a Turkish pizza-like dish. Read on to find out what makes Turkish pide so unique — and, of course, to get the pide recipe I use to make the most classic of them all. The reference is understandable and an easy, shorthand way of explaining to a foreigner what pide is. Yet, while pide may not be as globally famous as its Italian cousin, its place in the local cuisine, history and deliciousness is secondary to none. In fact, it is quite likely that their etymology share a common origin in the Arameic word for bread — pita. This is not to say that pizza had its origins in the Middle East. But it is to say that when pizza did become a thing in Italy, they may have named the dish after an ancient Middle Eastern word for bread though there are other possibilities, too. The first type is without topping, such as the beautiful ramadan pide made during the holy month every year. These are often circular in shape and eaten along savoury foods.

Özdem pide

Kiymali Pide, Turkish oval flat breads with ground meat, onion, tomato and peppers. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin, to be baked into delicious flatbreads with this topping over. Traditional bakery, firin in Antakya. Bakers not only bake the bread but also flat breads with toppings that customers would bring. I am often asked the difference between pide and lahmacun , another national favorite.

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Turkish flatbreads with feta, spinach, onion and peppers; Peynirli ve Sebzeli Pide. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin to be baked as these delicious flat breads with toppings.

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