Main dish
Bafra pidesi
Origin: Samsun, Black Sea
Long, thin closed pide from Bafra filled with minced beef and onion, baked in a wood-fired oven, then opened and finished with butter.
Bafra pidesi is a long, thin, closed pide. A 180 g piece of yeast dough is stretched by hand to about one metre. The filling is medium-fat minced beef, fried until its fat separates and mixed with finely chopped onion, salt and black pepper. The dough is folded over the filling and baked for about 15 to 20 minutes in a wood-fired stone oven at around 270 °C. The baked pide is 70–75 cm long and 3–4 cm wide. It is slit down the middle, filled with pieces of butter, brushed with more butter and cut into six pieces.
The Bafra Chamber of Commerce and Industry registered the name as a geographical indication, with protection from 20 May 2005. The registration allows trained Bafra pide masters to bake it anywhere in Türkiye. In Bafra it is a weekend breakfast and is also served at engagements, weddings and henna nights.
Dietary notes: beef, wheat flour (gluten), butter (dairy) and onion.