Buttery Pide: A Taste of Trabzon’s Heart and Soul
Walking through Trabzon’s lively streets, the scent of melting butter and crisping dough drifts from bustling pide houses. Buttery pide reflects hospitality, warmth, and the essence of Black Sea tradition. Crafted with care, it carries the spirit of a region that values generosity and quality ingredients.
A Story Baked in Stone Ovens
In Trabzon, pide-making is an art passed down through generations. Bakers shape the dough with practiced movements, their hands guided by years of experience. The stone oven, burning with deep amber flames, creates the signature crispiness that makes each slice unforgettable.
Simplicity defines buttery pide. Locally churned butter enriches its flavor, while aged cheese melts into the bread, forming a perfect balance of textures. When the final drizzle of butter is added, the bread becomes golden and fragrant, ready to be shared.
Tradition at the Heart of Every Bite
Trabzon’s pide houses, known as pidelis, serve as gathering places where stories flow alongside steaming tea. Families and friends settle into wooden chairs, tearing into warm slices, enjoying the flavors and the atmosphere.
Each piece of buttery pide carries the region’s history. A baker perfecting his craft, a mother passing down her recipe, a fisherman savoring his meal after hours at sea—all find comfort in this dish. Every bite reflects the strength and authenticity of a community rooted in tradition.
Preserving Heritage in a Changing World
As culinary trends shift, buttery pide remains a connection to Trabzon’s roots. Its appeal comes not from innovation, but from honoring a recipe shaped by generations.
Fresh from the oven, buttery pide provides more than flavor—it offers warmth, a sense of belonging, and a window into the soul of the Black Sea.
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Ingredients
Instructions
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Mix the flour and yeast for the dough. Add water little by little and knead the dough.
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When the dough comes together, add the salt and continue kneading until smooth.
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Flour the top and bottom of the dough and put it in a deep bowl to rest. Cover and let it rest at room temperature for 20 minutes.
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Divide the rested dough in half, roll it and place it on a floured tray for the last time. Cover and leave for another 30 minutes.
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One by one, place the dough on a lightly floured counter. Roll them out with your hands or a rolling pin until they are round and thin.
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Fold the edges of the dough 1 centimeter thick inwards and press them with your fingertips to seal them.
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Place the prepared pide dough on the tray. Spread half of the grated cheese.
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Bake in a preheated 200 degree fan oven until the cheese melts and the edges of the pide bread turn golden brown.
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Add egg yolk on the pide bread while it is hot.
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Grease the edge of the pide with 1 tablespoon of butter and add the rest of the egg yolk.
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Serve your pide hot.
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Your traditional Buttery Pide is ready. Afiyet Olsun!
