Page 36 - Ramadan 2022

36 LG RAMADAN 2022

An essential item for

Ramadan feast tables: ‘‘Pide’’

HE first food that Although we are mostly familiar
comes to mind when with Ramadan pide, there are
one says Ramadan in fact many other types of it:
Tis no doubt the pide Kütahya’s pita with ground meat
bread. So much so that, when we or tahini; Kastamonu’s pita, Black
see long queues in front of baker- Sea region’s open or closed pitas, in Istanbul in the 15th and 16th 6. IT IS SIMILAR TO THE front of their eyes.
ies and feel the delicious smell of Konya’s bread with ground meat, centuries. It is known that bread ARMENIAN BREAD
pide all around, then we under- Aegean region’s famous pitas and making was very important in the MATNAKASH 8. IT IS KNOWN AS
stand that Ramadan has arrived. more... ancient Egypt. The Greeks also Matnakash differs with the ab- “TIRNAKLI” IN SOME
This 500-year tradition, which learned how to make bread when sence of sesame and black cumin ANATOLIAN COMMUNITIES
is an essential part of Ramadan 3. ITS EQUIVALENCE IN OT- excessive breads were exported seeds. Moreover, our Ramadan In some regions of the Anatolia,
feast tables, is a delicacy unique to HER COUNTRIES IS “PITA” from Egypt to Greece. Bread pide can have brushed egg on the bakers shape the dough with their
the Turkish cuisine. So, how much In foreign countries, pita is the making was conveyed from Greece top. finger tips while making pide
do we know about the pide bread to Rome and thus, bread culture bread. However, this is not the
tradition which has survived since food which comes closest to this became widespread in Europe 7. IT IS KNOWN THAT same pide which is today baked at
the Ottoman period until today? delicious bread. Although its has over time. PEOPLE USED TO EAT IFTAR kebab restaurants and also known
Now that Ramadan has arrived, different pronunciations such MEALS LATE JUST TO BUY as tırnaklı.
here are 10 facts about pide, an as pide, pita or pitta, it is widely 5. THE NAME OF PIDE WAS SPECIAL PIDE BREADS IN THE
indispensable food item on tables. known on a wide geography from DERIVED FROM FODULA, A OTTOMAN PERIOD 9. A MIXTURE BAKERS CALL
India to Adriatic.
TYPE OF BREAD It is known that in the Otto- “REMEDY” IS SPREAD ON
1. IT IS A TYPE OF BREAD When the Turks arrived in man time, people used to wait in PIDE BREADS BEFORE BEING
Pide is a type of bread which is 4. THE PIDE CULTURE IN Anatolia, they started to produce queues in front of bakeries to buy PUT IN THE OVEN
common in not only Turkish but ISTANBUL DATES BACK different types of bread, adapting special pide breads, at the cost of Remedy is a mixture which is
also Middle Eastern cuisine. TO THE 15TH AND 16TH to the requirements of of settled eating iftar meals late. obtained by boiling flour and
CENTURIES life. It is known that pide and So much so that, pide lovers water, and spread on pide bread.
2. IT HAS DIFFERENT Although bread making dates bread were baked in a compart- used to bring their own fresh If the bread has brushed egg on
VARIATIONS back to 8 thousand years ago and ment called privy bakery inside eggs, black cumin and sesame it, the remedy should not be used.
As a food similar to bread, varies from one culture to anoth- the Topkapı Palace during the seeds to the bakeries and ask the The purpose of spreading remedy
pide is widely eaten in daily life. er, pide culture started to develop Ottoman time. baker to add the ingredients in on pide is to prevent dryness.

HE sweetest member
of Turkish cuisine,
the best gift to give, HISTORY OF TURKISH DELIGHT
Tthe best companion
with coffee, a nostalgia from
childhood, a reason to love has hundreds of years of history. Its recognition in the Anatolia
holidays; yes, you are right! We The sweet ‘abhisa’, which was began from the 15th century. It
are talking about Turkish lokum. frequently consumed by the Sas- became the most popular in the
Here you are the facts you should sanites who ruled in the Persian 17th century. In the 18th centu-
know about lokum which dates Empire between 226 and 652 ry, the travellers took lokum to
back hundreds of years and is an BC, although not certain but is Europe and introduced it as ‘Turk-
important part of the Ottoman known as root of Turkish delight. ish Delight’. Lokum also gained
cuisine. Lokum was first referred to as popularity here. Mass production
‘rahat ul-hulküm’ in Arabic which in the Ottoman Empire began in
HISTORY OF means ‘comforting the throat’, but 1777. At first it was mixed with
TURKISH DELIGHT over time it became ‘comfortable honey, fruit syrup and flour.
The Turkish delight which was delight’. With the invention of starch
an important part of the palace And finally, it was called ‘lokum’ and refined sugar, the flavor has
cuisine in the Ottoman period, in modern Turkish. changed until today.