Turkish cuisine is a very rich one with various dishes of various regions. While coastal areas such as Aegean Region mostly prefer vegetables cooked with olive oil, people from Southeastern region of Anatolia mostly eat dishes with meat and cooked with animal fats. In addition to these wonderful tastes, there is a salty pastry that has a place in all regions’ cuisines. It is called Pide and it can be identified as a salty dough with any kind of topping. Pide generally has a long and narrow shape
