Turkish cuisine is famous for its delicious and unique flatbreads. From crispy and flaky börek to soft and chewy pide, there is a wide variety of flatbreads in Turkish cuisine. In this comprehensive guide, we'll explore the different types of Turkish flatbreads, their origins, and how they are traditionally made.
Börek is a traditional Turkish pastry made with phyllo dough and typically filled with cheese, spinach, or minced meat. It is a popular breakfast food and snack in Turkey. Börek is usually served hot and crispy, straight from the oven. The phyllo dough is brushed with butter or oil, layered with the filling, and then rolled or folded into various shapes before baking.
Börek has its roots in Ottoman cuisine and was originally made by the palace chefs for the sultans. Over time, it became a popular food throughout Turkey and is now a staple of Turkish cuisine. There are many different types of börek, including su böreği (made with boiled phyllo dough), tepsi böreği (baked in a large pan), and sigara böreği (shaped like a cigar).
Pide is a type of Turkish flatbread that is similar to pizza. It is typically oval-shaped with a slightly thicker crust than pizza. Pide is usually topped with cheese, ground meat, and vegetables. It is a popular street food in Turkey, often sold from small bakeries or food carts. Pide is traditionally cooked in a wood-fired oven, which gives it a unique flavor and texture.
Pide has its origins in Turkish cuisine and has been a popular food in Turkey for centuries. The toppings for pide can vary depending on the region of Turkey and the personal preferences of the chef. Some common toppings include sucuk (Turkish sausage), kaşar cheese, and ground lamb.
Simit is a type of Turkish bread that is shaped like a twisted ring. It is coated in sesame seeds and is often eaten as a snack or breakfast food. Simit is crunchy on the outside and soft on the inside. It is usually served with cheese, olives, and tea.
Simit is a popular food throughout Turkey and can be found at bakeries and street vendors. It has its roots in Ottoman cuisine and was originally made for the sultans. Simit is typically made with flour, yeast, water, and sugar, and is then coated in sesame seeds before being baked in a wood-fired oven.
Lahmacun is a thin, crispy Turkish flatbread that is topped with minced meat, vegetables, and spices. It is often eaten as a snack or as a meal with salad. Lahmacun is traditionally baked in a wood-fired oven and is served hot and crispy.
Lahmacun has its origins in Ottoman cuisine and was originally made with lamb meat. Today, it is often made with ground beef or lamb, along with tomatoes, onions, parsley, and spices. Lahmacun is typically cooked on a griddle or in a wood-fired oven and is served with fresh lemon wedges.
Gözleme is a traditional Turkish flatbread that is similar to a quesadilla. It is typically filled with cheese, spinach, or minced meat and then cooked on a griddle or in a wood-fired oven. Gözleme is usually folded in half and then cut into wedges before serving. It is a popular street food in Turkey, often sold from small food carts.
Gözleme has its origins in Anatolian cuisine and is a popular food throughout Turkey. The dough for gözleme is typically made with flour, water, and salt, and is then rolled out thinly before being filled with the desired ingredients. The filled gözleme is then cooked on a griddle or in a wood-fired oven until it is crispy and golden brown.
Bazlama is a soft and chewy Turkish flatbread that is similar to naan. It is typically eaten as a breakfast food or as an accompaniment to soup or stew. Bazlama is traditionally cooked on a griddle or in a wood-fired oven and is served hot.
Bazlama has its roots in Anatolian cuisine and has been a popular food in Turkey for centuries. It is often served with çay (Turkish tea) and is a staple of Turkish breakfasts.
Poğaça is a small, savory Turkish bread that is often filled with cheese, olives, or minced meat. It is a popular breakfast food and snack in Turkey. Pogača is traditionally baked in a wood-fired oven and is usually served warm.
Katmer is a traditional Turkish pastry that is made with phyllo dough and typically filled with cream and pistachios. It is a popular dessert in Turkey. Katmer is usually served hot and crispy, straight from the oven. The phyllo dough is brushed with butter or oil, layered with the filling, and then rolled or folded into various shapes before baking.
Katmer has its origins in Ottoman cuisine and was originally made for the sultans. Today, it is a popular dessert throughout Turkey and is often served with Turkish coffee or tea.