Turkish bread makes an appearance in Turkish cuisine often and is found aplenty through all mealtimes at any Turkish household. Turkish breakfasts especially revolve around warm stone baked Turkish bread with a generous spread of churned butter, accompanied with delicious jams, tahini spreads, halva, Turkish cheese, kashkaval cheese, honey, Turkish olives and Turkish sausage; sucuk.
Traditional Turkish bread
‘Ekmek’ is Turkish for bread and comes in variety of shapes and sizes. Most popularly known variety and often referred to as Turkish bread in UK and Australia, is pide (pee-deh). Also known as Turkish flatbread. Traditionally, pide is consumed most during the month of Ramadan. This explains the long queues stretching out of the shopfronts of local bakeries in every neighbourhood, if you ever wondered.
Perfect Meze Dipper
This delicious stone baked flat bread is great for dipping in olive oil infused with herbs & spices, mezes of all kinds such as humous, taramasalata, cacık (tzaziki. Turkish flatbread is also perfect for making homemade croutons. Cutting the bread into little cubes and quickly pan frying them with a little olive oil, a small clove of garlic and a dash of mixed herbs and spices. Sprinkle generously over a hot bowl of your choice of traditional Turkish soup.
We’ve got the Best Turkish bread
We’ve gone and visited dozens of bakeries to source the best Turkish pide in London’s Turkish neighbourhoods. Baked according to traditional recipes by Turkish bakers using unadulterated, high quality wheat flour. Finished off with a glazing of egg yolk on top and sprinkled with sesame and nigella seeds.
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