It is a type of pide (pita) identified with the Black Sea region of Turkey. I would recommend that tourists who come to visit Turkey should try it. It is made with different characteristics in various provinces of the Black Sea. But you can find the most delicious examples in Trabzon. So much so that it became famous as Sürmene pide in Sürmene, a district of Trabzon. Apart from that, this pita that I mentioned for Trabzon is also known as "Trabzon yağlısı." Now let's get into the details about this delicious taste.
First of all, this pita is made in a beautiful way in accordance with the original in most bakeries in Trabzon. One of the most important features of pita is that it is cooked in a stone oven. There are two types of pita. Pita with cheese and pita with mince. Apart from these, there are alternatives such as roasted and sausage. Cheese pita is made with a special kind of local cheese. In fact, this cheese is wetted a little, and a mortar is formed, and then this mortar is placed in the middle of the dough prepared in the form of pita. Imanless cheese, kolot cheese, or string cheese can be used among the cheeses produced in Trabzon. Apart from this, every region in the Black Sea region puts its own local cheese in its cheese. For pita made in Trabzon, Trabzon local butter is a must after cheese. Even in Turkey, it is impossible to find such delicious butter. Below is an image of an original with cheese.
As you can see, egg yolk can be added if desired. Delicious local butter produced in villages or tableland is placed in the middle of the pita. Since the pita is hot, the oil melts over time. Or butter is placed inside the edges of the bidet, so that the oil melts faster. Pita made in Sürmene district is usually round. Below is the image of the pita made in Sürmene and registered geographically.
Now let's come to the method of eating these pitas. Pita is traditionally eaten with hands. First, a piece is taken from the edges (the bottom floor is not cut off in the first stage so that the oil does not flow out of the pita), and it is eaten by dipping it in the melted butter in the middle of the pita. Then, after the butter is finished, the lower cheese parts are also eaten. Of course, anyone can use forks and knives.
As in many parts of the Black Sea region, most of the bakeries in Trabzon make pita on Sunday. They bring the cheese and ground meat mixture they have created to the oven for the pita and prepare the pita in the oven. It is a tradition for the people of the region to eat pita for breakfast on Sunday. Pita from the oven for breakfast is eaten with family members. In general, other breakfast items are not placed next to the pita. Tea is indispensable when eating pita.
Let's talk about mince pita. There are basically two types of pita with minced meat. Open round and closed long mince pita. Both are quite delicious. Open round pita stuffing consists of ground beef, salt, parsley, onion, some very finely chopped tomatoes, and vegetables such as green pepper. These ingredients are placed in the middle of the pita, and the pita is placed in the oven. The round mince pita is shown below.
The most important difference of the closed pita is that the ground beef is roasted and cooked with finely chopped onions. This cooked mortar is put into the prepared pita. There are no vegetables in this mortar. Using cooked minced meat prevents the minced meat from remaining raw when placed in the oven, as the pita is covered. Below is the image of a soft dough-covered mince pita traditionally made in the shape of a moon. During the eating phase, a thin cut is made in the middle of the pita with a knife, and butter is placed in it. It is then plucked and eaten.
The image below shows the closed mince pita made from a crispy cooked dough.
You can buy these mince pitas for about $3. Cheese ones are cheaper.