Easy Vegan Turkish Pide Recipe - Munchyesta (2024)

FAQs

Are Turkish pides healthy? ›

Despite its potential health benefits, Turkish Pide can also be unhealthy when consumed in excess. The toppings used in Turkish Pide can be high in calories, fat, and sodium. For example, cheese and meat toppings can be high in saturated fat, increasing the risk of heart disease and other chronic diseases.

Most agree that pide originated in the Samsun area, possibly in the town of Bafra, and that it can be as simple as a sesame seed-sprinkled flat bread. For the traditional Samsun pide, known as kiymali, a filling of lamb, onion and black pepper is enclosed in the dough to make a long, French-stick shape.

When the pide is served, you can dip the pointy crust part of the pide in the runny egg and enjoy some yummy goodness. I eat the outer ends of my pide first, that way I can eat the driest parts of the crust with the most amount of egg. (Believe me – strategic use of the egg is very important).

Dough Ingredients: Water, Yeast, Sugar, Salt, Bread Flour, Olive Oil. You can top the Pide with anything, But the most common toppings are mozzerlla, ground beef or lamb, eggplant tomato mixture, spinach onion and sumac. My favorite is with mozzerlla and then brushed with some melted butter. SO GOOD and very addicting!

Originating from Turkey, Pide is an oval-shaped flatbread baked with various combinations of toppings or stuffings. You could say it's a cousin of Gozleme, only Pide dough is fluffier and more bread-like. Spiced mince meat (Kiymali Pide) is common, as are versions with spinach, and also Turkish beef sausage (sujuk).

The Turkish word for breakfast, kahvaltı, means “the food you eat before coffee.”

Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle.

It's the ingredients of course. Turkish food is typically filled a wide array fruits, nuts, and vegetables. These ingredients are usually mixed in with a main course of either fish, chicken, seafood, lamb or beef. This combination of fruits and meat gives the country's cuisine a distinct, wholesome taste.

pide (countable and uncountable, plural pides) Traditional Turkish flatbread. The bread combined with various toppings cooked to form a common Turkish meal; Turkish pizza.

Dolma is a traditional Turkish dish that consists of stuffed vegetables, such as bell peppers, aubergine, and most commonly, grape leaves. The stuffing contains a mixture of rice, spices, herbs, and sometimes meat. Different regions use various ingredients for the stuffing.

Can vegans eat Turkish bread? ›

Lavash is a traditional Turkish bread made from a simple mixture of flour, water, and salt and oil which means, it's also usually vegan and is actually what we make fresh to order in store at What The Pitta.

Adjarian khachapuri will also remind you of Turkish Pide. Turkish pide can be made with lots of savory toppings, where Khachapuri is strictly a cheese and a thicker crust thing. Some variations can be made with the addition of an egg.

And Turkish is perhaps the worse bread of all, with its mixture of large serving sizes, holes that readily get filled with butter or margarine, and large amounts of white flour - giving it its high GI and carbohydrate load. Another a popular choice, sourdough does have a lower GI than regular white bread.

Lean meats, such as chicken or lamb, can provide protein, while vegetables and whole-grain wraps add nutritional value. However, some traditional doner kebabs may be high in calories, saturated fats, and sodium. It's essential to consider portion sizes and choose a balance of ingredients for a healthier option.

Is Turkish Delight Good For You? No matter which way you look at it, Turkish delight isn't going to be the healthiest of foods - after all, it's primarily sugar! There's a reason why the Turkish name for Turkish delight is lokum, which can be translated to a morsel of a mouthful.