Editor’s note: We regret to report that Şimşek Pide Salonu has closed.
Turkey’s take on the pizza comes in two distinct varieties. There’s the Arabesque lahmacun, a round, ultra thin-crusted snack topped with a shmear of finely ground meat and seasoning. Then there’s pide, a more substantial canoe-shaped creation that’s a specialty of Turkey’s Black Sea region.
In Istanbul, pide joints are almost as common as blaring car horns, but Şimşek Pide Salonu has won our loyalty for its consistently outstanding made-to-order pide and convenient location. Passing the time at one of Şimşek’s outdoor tables on this quiet, sunny side street just off of Taksim Square is a pleasure in itself. Add a few pide and you’ve got a party.
To simplify the ordering process, Şimşek’s menu features a pide pictograph. As pictured, the item in question comes in three general forms: round like a pizza, the more traditional oblong, open-faced pide, and the calzone-like kapalı pide. The main components remain the same, regardless of the shape: dough plus toppings, assembled and then fired in a pizza oven.
At Şimşek we prefer the open-faced pide with a few toppings. The usta, or master, rolls the dough out long and thin and pinches up a ridge along the edges, forming the crust, which will bubble up and crackle around a chewier center, much like a good Italian pizza pie. Then comes a generous helping of blond-colored Black Sea kaşar cheese, a rich but mild cow’s cheese that hints at mozzarella. Depending on your preferences, the usta adds tomatoes, peppers, pastırma (slices of cured beef) or ground beef. If you so desire, he’ll even crack an egg over your pide before sliding it into the oven on a long wooden paddle.
A few minutes later the pide emerges with a nicely browned crust and soft, moist center. The final touch is a thorough glazing with melted butter. The Black Sea region is known for its top-tier dairy products, and the food from there certainly tries to prove that point. However, we suggest a pat of butter, rather than a dousing. Just tell the chef, “az tereyağı.” That said, we would agree with the usta at the oven, who explains, “It’s just not pide without butter.”
Published on October 12, 2012
Related stories
December 10, 2012
Mexico CityDear Culinary Backstreets, What and where is safe to eat in Mexico City? We’ve heard horror stories from other travelers about “Montezuma’s Revenge” and would like to avoid getting sick while visiting the city. Luckily for wary travelers, there are some very easy rules of thumb to follow in Mexico City in order to stay…
March 27, 2015
RioIt is one of the most uttered phrases by gringos here: “Rio is a paradise, but I really miss ______ food.” That blank may be filled by “Korean,” “Ethiopian” or “real Mexican.” Very often, the object of the foreigner’s wander-gastro-lust is Indian. But subcontinent aficionados have a respite in the home kitchen of Rashmy Naik.…
December 25, 2017
Tbilisi | By Culinary Backstreets
TbilisiAs the calendar year turns over, we’ve grown accustomed to the barrage of lists telling us where to travel during the next 12 months. Oftentimes these places are a country or even a whole region – you could spend an entire year exploring just one of the locations listed and still barely make a dent.…
