Çarşamba pidesi is a Turkish savory pie from Çarşamba district in Samsun, Turkey. Unlike the crispy Bafra pidesi, it is known for its soft texture. This pide is shaped into a long, thin loaf, about 75-80 cm (30-32") in length and 4-5 cm wide (2"), and weighs around 200-220 grams (7 oz).

It is made with a dough leavened with sourdough and with a raw filling consisting of minced beef and onions that have been squeezed of its juice, pepper, and salt. After baking in a wood-fired oven, butter is spread on the hot pide to enhance its flavor. 

Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb (or lamb), chopped onions and tomatoes, spices, olive oil, and yogurt.

Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes. 

Samsun pidesi, from Turkey's Samsun Province, encompasses three distinct varieties: Bafra pidesi, Terme pidesi, and Çarşamba pidesi. Terme pidesi is an open-faced pie made with a dough of flour, water, salt, yeast, and sugar. It's topped with meats, cheeses, or pastırma and can include a whole egg placed atop the filling.

It's about 70-80 cm (28-32") long and 15 cm (6") wide. Bafra pidesi is canoe-shaped, about 1 meter (3.2 ft) long and 2.5 cm (1") wide. The dough is made with flour, water, yeast, and salt, and the pie is filled with pre-cooked ground beef, onions, and spices, then baked and topped with small chunks of butter. Çarşamba pidesi is a soft, long loaf, about 75-80 cm (30-32") long and 4-5 cm (2") wide. 

Bafra pidesi, a traditional Turkish savory pie from Bafra, is known for its unique canoe shape and is about 1 meter (3.2 ft) long and 2.5 cm (1 inch) wide. The dough, made from flour, water, yeast, and salt, is rolled into an oval shape and filled with a mixture of medium-fat ground beef, which has been previously roasted and drained of fat, finely chopped onions, salt, and black pepper.

Once filled, it is sealed by pinching the ends together at the top and baked in a wood-fired oven (kara fırın) until browned. After baking, excess flour is brushed off, and the warm pita is opened and topped with small chunks of butter. It's then sliced into squares or baklava-like pieces for serving.

Terme pidesi, hailing from the Terme district in Turkey, offers a unique take on traditional Turkish pide. It differs from Bafra and Çarşamba pidesi in that it is an open-faced pie, showcasing its fillings on the surface. The dough is made with flour, water, salt, yeast, and a touch of sugar.

But one of the defining features of Terme pidesi is its array of fillings. Options range from minced meat and cubed meat to an assortment of cheeses like kaşar peyniri (a type of Turkish cheese), çökelek (a dry curd cheese), and beyaz peynir (Turkish white cheese).