GustoAtlas

The long, closed or open pide of the Black Sea baking tradition is known for its varieties with meat, cheese, and egg. Wood-fired ovens and dough mastery are key elements.

Small dumplings filled with minced meat are boiled and served with yogurt and hot sauce. In Kayseri tradition, the small size of the manti is considered a measure of skill.

A baked pastry made of filled dough twisted into long rolls on a tray; common fillings include cheese, potatoes, and minced meat.

A Konya classic where minced meat filling is spread over long, thin dough and baked in a wood-fired oven; unlike lahmacun, the dough is distinct and the filling is simple.

A pide made with yeast dough and baked open with a filling of finely chopped vegetables and meat; Bafra closed pide and Konya etliekmeği are separate varieties.

A Southeast Asian classic made by spreading a mixture of minced meat, peppers, and spices on thin dough and baking it in a stone oven for a few minutes. It is eaten rolled with parsley and lemon.

A fried pastry from Istanbul filled with pastirma, cheese, and peppers.

A fried dough made from yeast dough that puffs up in hot oil, commonly served at shared breakfast and snack tables.

A small baked dough family, either leavened or unleavened, filled with cheese, potatoes, or olives; a common companion to breakfast, as popular as simit.

A crispy pastry made of thin dough rolls, usually filled with cheese, that is a staple on tables.

A labor-intensive pastry made by boiling layers of dough and then baking them with butter. It can be filled with cheese or minced meat and is a centerpiece on festive tables.

The making and sharing of thin bread is considered a social tradition in a multi-national UNESCO listing; it can be stored dry and returned to the table by moistening for months.

A half-moon pastry filled with raw minced meat, associated with the Crimean Tatar cuisine and Eskişehir, that puffs up in hot oil. It serves as a flavor carrier of migration memory.