Samsun Pidesi

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.

The sourdough-based dough wraps around a minced beef and onion filling, finished with a smear of butter for added flavor. Each type reflects Samsun's diverse baking traditions, offering a range from crispy to soft textures and varied fillings. Also, all three types of Samsun pidesi carry a geographical indication.