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# Pide (Turkish)
- URL: https://onesandwich.com/pide-turkish/
- Published: 2026-05-17T00:07:52.000Z
- Updated: 2026-05-26T14:12:04.000Z
- Description: Turkish flatbread 'pizza'; boat-shaped bread with various toppings, from Turkish restaurants.
- Author: Andrew Lekashman
- Tags: Germany, Wraps and Burritos, Der Döner & die türkisch-deutsche Theke, #auto-imported

**🇩🇪 Germany** · Family: [Der Döner & die türkisch-deutsche Theke](https://onesandwich.com/tag/der-doener/) · Heat: Baked · Bread: pide · Proteins: lamb, beef

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Ingredients

pide · lamb · beef · onion · tomato · pepper (bell/hot) · parsley · cheese (generic)

Walk into a Turkish restaurant anywhere in Germany and the Pide is on the menu near the top, a long boat of bread with its edges pinched up and a filling laid down the open middle. People call it a Turkish pizza and the shorthand is useful for getting the idea across, though the bread is its own thing: a soft, slightly chewy *pide* dough, not a thin crisp crust. Whether it counts as a sandwich is a fair question, and the honest answer is that it sits on the line, an open-faced filled bread eaten by hand, folded or torn, often closed over itself as you eat. The catalog keeps it because anyone scanning a German Turkish menu meets it immediately and because the bread is unmistakably the frame for one decisive filling.

The craft is in the dough and the bake. The *pide* base is leavened, rolled into a long oval, the long sides folded up and pinched to the points to make a raised rim that holds a filling without letting it run off. It goes into a very hot oven, often a deck or stone oven, so the underside takes color and the rim puffs and chars at the tips while the center stays tender. The filling is the argument: spiced minced lamb or beef with onion and parsley for *kıymalı*, crumbled white cheese for *peynirli*, *sucuk* with egg cracked over it, *pastırma*, spinach and cheese. An egg is often dropped on near the end so it sets just soft. Good Pide has a base that holds its filling without going soggy, a rim with real chew and char, and a filling seasoned to carry. A poor one is pale, doughy, underbaked in the middle, and skimped in the trough.

Variation is mostly a matter of what goes in the boat, and the names track it directly: *kıymalı* for minced meat, *kuşbaşılı* for diced, *kaşarlı* for the melting yellow cheese, *ıspanaklı* for spinach. A *kapalı* or closed version folds the dough fully over the filling and reads more like a stuffed flatbread than an open boat. Restaurants brush the rim with butter or egg wash for shine and richness, and a wedge of lemon often comes alongside the meat versions to cut the fat. *Lahmacun*, the thin crisp round that shares the Turkish oven and the German Turkish menu, is a different bread and a different balance entirely and deserves its own article rather than being crowded in here.

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## More from this family

Other [Der Döner & die türkisch-deutsche Theke](https://onesandwich.com/tag/der-doener/) sandwiches in Germany:

- [Adana Dürüm](https://onesandwich.com/adana-durum/)
- [Börek](https://onesandwich.com/borek/)
- [Çiğ Köfte Dürüm](https://onesandwich.com/cig-kofte-durum/)
- [Döner Box](https://onesandwich.com/doner-box/)
- [Döner Dürüm](https://onesandwich.com/doner-durum/)
- [Döner im Brot](https://onesandwich.com/doner-im-brot/)
- [Döner im Fladenbrot](https://onesandwich.com/doner-im-fladenbrot/)
- [Döner Kebab](https://onesandwich.com/doner-kebab/)

[See all Der Döner & die türkisch-deutsche Theke sandwiches →](https://onesandwich.com/tag/der-doener/)