The Soft Pide of the Black Sea Coast
Terme Pide is a baked speciality from Terme, one of Samsun's coastal districts, prepared with the same care and craftsmanship for decades and firmly woven into daily local life. Unlike the thin, crisp texture of Bafra Pide, Terme Pide is known for its softer dough and generous filling.
How It's Made
A soft, leavened dough is rolled out and its edges folded to form a boat shape, then topped with a filling of minced meat, kaşar cheese, or a mixture of both, before being baked in a stone oven. Leaving the dough slightly puffier allows the outside to stay lightly crisp while the inside remains soft and full. This balance is what makes Terme Pide special to the local community.
A Culture in Terme
Baked in local bakeries following recipes handed down through generations, Terme Pide has become a favourite stop not only for locals but also for travellers using the Black Sea coastal road. Served hot and fresh, it is an important part of the district's culinary identity for anyone visiting Terme.
Terme Pide at Home
Ingredients
- Flour
- Yeast
- Water
- Salt
- Minced meat or kaşar cheese
- Onion
- Spices
- 1
A soft dough is kneaded and left to rise.
- 2
The dough is rolled out and its edges folded into a boat shape.
- 3
The minced meat or kaşar cheese filling is added.
- 4
Baked in a stone oven and served hot.