Görele Pidecisi: Pide Perfection
Istanbul |Istanbul -- In the steep hillside Kulaksız section of the Beyoğlu neighborhood, Şakir Sefer nimbly weaves dough stuffed with small piles of kıyma (ground beef) or strips of pastırma (cured, spiced beef) into the shape of a canoe before sending it into the flame-licked depths of a massive stone oven. Read more
Istanbul -- In the steep hillside Kulaksız section of the Beyoğlu neighborhood, Şakir Sefer nimbly weaves dough stuffed with small piles of kıyma (ground beef) or strips of pastırma (cured, spiced beef) into the shape of a canoe before sending it into the flame-licked depths of a massive stone oven.
It's after lunch rush but things are still busy at Görele Pidecisi, a classic shop that specializes in Black Sea-style pide, different configurations of baked decadence in which meat and cheese mingle as the dough cooks, only to be enriched with a dollop of yellow butter that melts quickly and a whole egg that reaches over-easy on its own in the heat of the toppings. Read more
It's after lunch rush but things are still busy at Görele Pidecisi, a classic shop that specializes in Black Sea-style pide, different configurations of baked decadence in which meat and cheese mingle as the dough cooks, only to be enriched with a dollop of yellow butter that melts quickly and a whole egg that reaches over-easy on its own in the heat of the toppings. Read more