Pide, which has an important place in our traditional cuisine, creates long queues in the ovens during Ramadan.
Ramazan pide is a type of leavened and flat bread in Turkish cuisine, unique to the month of Ramadan.
Pide has a traditional place in our country as a type of bread preferred at the iftar and sahur tables, especially during Ramadan.
Ramadan pita is similar to matnakash in Armenia. There is no sesame and black cumin on the matnakash. Eggs can also be spread on Ramadan pita in Turkey.
Pita is also often consumed as "nail pita" in everyday tables such as loaf of bread, and also in kebab rooms. In meat dishes such as Döner, Adana Kebab, Iskender Kebab, it is served by placing rectangular pieces under the meat.
Antep Nail Pita, which is an important element of Antep culinary culture, is an oval-shaped flat bread with a width of about 20 cm, a length of 39 cm and a thickness of about 1 cm. Due to the nailing done while in the dough state, there are nail spaces of approximately 1.35 x 1.40 cm and generally homogeneously distributed on the surface. Antep Nail Pide / Gaziantep Nail Pide / Antep Pita has been registered by the Turkish Patent and Trademark Office and has a geographical indication.
Şanlıurfa Nail Bread was also registered by the Turkish Patent and Trademark Office on March 20, 2018 and received a geographical indication.
Malatya Pide / Malatya Open Bread, which is also very delicious, was registered by the Turkish Patent and Trademark Office on 28.09.2022 and received a geographical indication.
Pita is also consumed a lot in Adana and Mersin, which have a say in gastronomy. Pides, which are pioneers in terms of taste, are the most important element of kebab shops.
Pita, which is loved almost everywhere in Turkey, is produced daily in bakeries during Ramadan, and before iftar, people form long queues in front of the bakery.