Name: Merve Pide 2
Address: Kuva-İ Milliye, Cihat Bilgihan Cd. No:113, Balıkesir Merkez, Balıkesir, 10030, TR
Telephone: (0266) 224 70 70
Price range: €€
Rating: 3.4

Türkiye

Turkije

Balıkesir

Karesi

Merve Pide 2

Terme pidesi, afkomstig uit het district Terme in Turkije, biedt een unieke kijk op de traditionele Turkse pide. Het verschilt van Bafra en &Ccedil;arşamba pidesi doordat het een open taart is, waarbij de vulling op het oppervlak zichtbaar is. Het deeg wordt gemaakt met bloem, water, zout, gist en een vleugje suiker. Maar een van de bepalende kenmerken van Terme pidesi is de verscheidenheid aan vullingen. De opties variëren van gehakt en in blokjes gesneden vlees tot een assortiment aan kazen zoals kaşar peyniri (een soort Turkse kaas), &ccedil;&ouml;kelek (een droge wrongelkaas) en beyaz peynir (Turkse witte kaas). Andere populaire toppings zijn pastırma (een zeer gekruid, aan de lucht gedroogd gezouten rundvlees) en sucuk (een pittige Turkse worst). Deze vullingen worden vaak royaal op het open deeg gelegd; de langere kanten van het deeg worden omgevouwen en aan beide uiteinden dichtgeplakt. Een uniek aspect van Terme Pidesi is de optie om een ei toe te voegen aan een van deze vullingen. De typische Terme pidesi, ongeacht de vulling, is 70-80 cm (28-32") lang en 15 cm (6") breed.

Terme Pidesi

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.

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

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.

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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