Famous Turkish Pide. Closed and open, diet, bacon, stews, and even zucchini are only about 30 varieties of Pide. With mince, cheese, bacon, spinach and many other toppings pita - the second, after lahmajune, a competitor of pizza in Turkey takes pride of place among the rich Turkish cuisine. Pita can be eaten at any time of the day. To manually roll out the yeast dough, put the stuffing, bacon, cheese or any other stuffing, then it all is test, or, if desired, baked right in. In Turkey, where Pide is cooked to suit different tastes from all corners, the most famous Pide is the black varieties. In the cities of Trabzon, Rize, Samsun and other cities of the black sea coast of Turkey you always can easily try pide, but in Istanbul one of the best places where you will be able to try pide, is "Barfa Pide". Closed and open, diet, bacon, stews, and even zucchini, only about 30 varieties of Pide pleased with your taste in poderei or at the address where you ordered them. It opened in 1981 in Kiziltoprak on the Adam's Apple, a master at baking pita with 50 years experience Coskun Kuru, the first Pide salon then added branches in Kozyatagi and Sisli Esentepe. When pedesaan Bafra Pide, imported from black sea region of Turkey products, baked in the test with wood, pide is obtained with a unique taste.

That's what makes won fame among other types of pide pide Borinskoe: to roll out manually 1m in length and 2.5 cm thick in the form of a canoe the dough to remove some of the stuffing, then the edge slipsuit. After baking for 15 minutes (until crisp), not allowing it to cool, it is slit and put inside Brascoe butter. Then, cut pita into pieces in the shape of a square or rhombus, served to the table.

There is pide, which is made only in Ramadan, the thicker the dough, sprinkle with sesame seeds. The month of Ramadan - a time of strict fasting for Muslims. The traditional set of dishes in this time includes a lot of sweets and olives. Breakfast traditionally begins with dates, which are considered the Turks a sacred attribute of the table. Instead of bread eat holiday cakes "pide". The rest of the day is dedicated to post. During the day you can't eat, drink, wear makeup, swear, to gossip, to speak ill of others and to drink alcoholic beverages. Traditionally, about 10 percent of the earned and saved money for the year every Muslim should give to the poor. Tourists who do not profess Islam, these rules are not required to adhere to, but many Istanbul hotels offer special Lenten menu, more like a food festival for foodies.

First, melt the butter and put into a mixture of water and milk, add sugar and stir to dissolve the sugar.

Now take all the dry ingredients: flour, yeast and salt, razmeshivat.

Now to the liquid mixture slowly introduce the dry mixture and mix with a mixer. Mix well until the fortune of the batter.

We shift the dough in a large bowl and leave for 50 minutes for the dough to rise. Vlasnyi need to cover with a towel and ensure that it was always wet. More to cook the flour water (1-2 tbsp flour and a little water). This mixture should be like a yogurt, with its pomoshu I'll put the dough in the form.

I used silicone form that has been lightly lubricated with grease and pricipal flour with bran.

With a wooden spoon lightly press down the dough, now it's ready to poklast it to the form.

Now moisten hands in flour water and form the pide. Using handle from wooden spoon, make these are typical Turkish pide in the month of Ramadan, paths.

Lubricates the yolk mixture (yolk+2 tsp milk), pita and sprinkle with poppy seeds, black and white sesame seeds, and lightly protrusive flour with bran. Bake in a preheated 180 degree oven until tender. Oh, as for me the best in Ramadan's dates and hot pita!!!

Here's it in context.