Pide

Boat-shaped Turkish flatbread baked in a wood oven, topped with combinations of sucuk (Turkish dry sausage), kuşbaşı (cubed lamb), kıyma (spiced minced lamb), kaşar (Turkish hard cheese), egg, spinach, or pastırma (air-dried cured beef with fenugreek crust), depending on the variant. The bread is thinner and crispier than pizza dough, the boat shape allows the topping to settle without spilling, and the wood oven gives a char-and-blister character that defines the dish. Assuming kıymalı pide (spiced minced lamb), the most common preparation in Western Turkish restaurants. The signature is char-and-spice on a thin crisp base.