Name: Merve Pide 2
Address: Kuva-İ Milliye, Cihat Bilgihan Cd. No:113, 10030 Balıkesir Merkez/Balıkesir, Türkiye, Balıkesir Merkez/Balıkesir, Türkiye
Telephone: (0266) 224 70 70
Price range: $$
Rating: 3

Türkiye

Merve Pide 2

Terme Pidesi stammt aus der türkischen Provinz Terme und bietet eine einzigartige Version des traditionellen türkischen Pide. Es unterscheidet sich von Bafra und Çarşamba Pidesi dadurch, dass es eine offene Pastete ist, bei der die Füllung auf der Oberfläche sichtbar ist. Der Teig wird aus Mehl, Wasser, Salz, Hefe und einer Prise Zucker hergestellt. Aber eines der bestimmenden Merkmale von Terme Pidesi ist die Vielfalt der Füllungen. Die Auswahl reicht von Hackfleisch und Fleischwürfeln bis hin zu verschiedenen Käsesorten wie Kaşar Peyniri (eine türkische Käsesorte), Çökelek (ein trockener Quark) und Beyaz Peynir (türkischer Weißkäse). Andere beliebte Beläge sind Pastırma (stark gewürztes, luftgetrocknetes Pökelfleisch) und Sucuk (eine würzige türkische Wurst). Diese Füllungen werden oft großzügig auf den offenen Teig geschichtet; die längeren Seiten des Teigs werden umgeklappt und an beiden Enden versiegelt. Ein einzigartiger Aspekt von Terme Pidesi ist die Möglichkeit, auf jede dieser Füllungen ein Ei zu geben. Das typische Terme Pidesi ist, unabhängig von der Füllung, 70-80 cm (28-32") lang und 15 cm (6") breit.

Thermen von Pidesi

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called &ccedil;elem.

Lahmacun

Terme pidesi, hailing from the Terme district in Turkey, offers a unique take on traditional Turkish pide. It differs from Bafra and &Ccedil;arşamba pidesi in that it is an open-faced pie, showcasing its fillings on the surface. The dough is made with flour, water, salt, yeast, and a touch of sugar. But one of the defining features of Terme pidesi is its array of fillings. Options range from minced meat and cubed meat to an assortment of cheeses like kaşar peyniri (a type of Turkish cheese), &ccedil;&ouml;kelek (a dry curd cheese), and beyaz peynir (Turkish white cheese). Other popular toppings include pastırma (a highly seasoned, air-dried cured beef) and sucuk (a spicy Turkish sausage). These fillings are often generously layered on the open-faced dough; the longer sides of the dough are folded over and sealed at both ends. A unique aspect of Terme Pidesi is the option to add an egg on top of any of these fillings. The typical Terme pidesi, regardless of the filling, is 70-80 cm (28-32") long and 15 cm (6") wide.

Terme Pidesi

Ingredient amount was good, size is large to feed 1 adult. taste is better than average. Price is good.
I had the kuşbaşılı kaşarlı only for 160 try

Not so crispy, thicker than it was supposed to be, taste is average, worth the price because it was only 60 liras
Service was a bit slow probably due to iftar time

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Thermen von Pidesi

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