Türkiye

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

Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as tzatziki and vegetables such as tomatoes, onions, lettuce, and cucumbers. Gyros is derived from the Greek word gheereezo, meaning to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire. Others claim that gyros was introduced to Greece in 1922, with the refugees from Constantinople and Smyrna. Many of the refugees became merchants and opened their shops with tiny holes in the wall, where gyros was sold. After WWII, gyros gained popularity and spread to Europe, Australia, and the United States. Today, gyros is known as one of the most popular street food varieties around the world.

Gyros

Kelle pa&ccedil;a &ccedil;orbası is a traditional soup made with offal as the key ingredient. Sheep's or goat's head are placed into a pot with water, onions, and salt, and the soup is then slowly cooked until the meat falls off the bones. Some people like to add a roux of butter and flour to the soup, followed by a beaten egg, garlic, and lemon juice. Lamb neck, tongue, and brain can also be included in the soup. It's recommended to serve the soup with greens and lots of crusty bread on the side.

Fatih Erd

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