Name: FIRIN
Address: 140 York Wy, London N1 0AX, UK, London N1 0AX, United Kingdom
Telephone: 020 7833 5076
Price range: $$
Rating: 4

United Kingdom

FIRIN

Türkiye

La Pide de Develi est une variante légendaire de la pide turque traditionnelle, originaire du district de Develi à Kayseri. Elle est réputée pour sa garniture généreuse.

Pide de Develi

Kuzu Tandır (Agneau Tandoori) est l'un des plats les plus appréciés et les plus anciens de la cuisine turque. Il consiste à rôtir l'agneau dans un 'tandır' pendant des heures jusqu'à ce que la viande se détache de l'os.

Tandır d'Agneau

Kuzu Tandır (Lamb Tandoori) is one of the most beloved and ancient dishes in Turkish cuisine, originating from the Seljuk era. It involves roasting whole lamb or large cuts of lamb in a 'tandır' (a pit oven made of clay) for hours until the meat falls off the bone. The slow-cooking process allows the meat to cook in its own juices, resulting in an incredibly tender texture and a concentrated savory flavor. Traditionally, the lamb is suspended over coals or wood fire in the pit. In modern restaurants, it is often slow-roasted in ovens but still retains that melting tenderness. Kuzu Tandır is typically served with iç pilav (rice with liver, nuts, and spices) or simple buttery rice and accompanied by fresh onions and yogurt.

Kuzu Tandır

Cooked in stone oven. The lamb was cooked as it supposed to be.

This could have been better if there was not water inside the plate. I know, to make the meat not dry they use this method but i recommend the owner to serve the meat by itself without adding or tomato sauce. 

It could have more fat in it as well. But overall really nice food and taste. They also serve fresh cooked bread next to it.

Develi Pide is a legendary variation of the traditional Turkish pide, originating from the Develi district in Kayseri. It is renowned for its generous filling and unique preparation method. The star of this dish is the meat filling, typically made from high-quality minced beef or lamb mixed with finely chopped onions, tomatoes, and green peppers, seasoned with salt and black pepper. What makes Develi Pide special is the ratio of meat to dough and the technique used to spread the filling, ensuring every bite is juicy and flavorful. Cooked in a wood-fired oven, the crust becomes golden and crispy while the center remains succulent. It is often served with fresh greens, lemon wedges, and sometimes a glass of ayran. A true feast for meat lovers.

Develi Pide

This is the first time I am trying Develi pide. I think the main difference between this pide and pide with meat is that the vegetables are bigger sliced.

I really like the whole pide. Meat was nice. The bread was perfectly cooked. They are using stone oven and cooking with real wood. It is a bit expensive but i would definitely try again

FIRIN

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