I am hooked on Toasted Turkish Pide Bread! Pide is pronounced pee-day, is a Turkish sesame seed sprinkled flat bread traditionally baked in clay ovens. There are many regional variations of this Turkish delight.
Often people don’t know how to eat Toasted Turkish Pide Bread, some slice it into thin soldiers and eat it with dips. Some use it for making delicious sandwiches. I cut them in half and make them into open faced toasted sandwiches, with different toppings. I view this as a breakfast toast with fancy toppings!
One of my favourites is Toasted Turkish Pide Bread with Feta & Olives which I eat for breakfast, for lunch and as an easy snack. Please don’t buy the black olives sold in cans. They are tasteless and are of poor quality. The tastiest olives for this salad are dark purple Kalamata Olives, either sold in the deli or in glass jars. Kalamata Olives are also sold as Kalamon Olives, only if they are not grown in the Kalamata region of Greece. It’s the same meaty flavourful olive, just with different names, due to where it was grown.
My last instruction is to use a good quality Extra Virgin Olive Oil. Be generous when pouring it on your Toasted Turkish Pide Bread. Think of it like butter on toast, except it’s easier to pour EVOO instead of buttering toast. My good friend Katerina (from Greece) introduced me to this delicious meal. Thank you Katerina!
Toasted Turkish Pide Bread with Feta & Olives is an delicious mediterranean inspired meal. Ridiculously easy to make, ridiculously delicious. Bon Appetit! Приятного аппетита!
- 1 Turkish Bread loaf
- Kalamata Olives, sliced
- Feta Cheese
- Extra Virgin Olive Oil
- Slice the Turkish Bread in half lengthways and toast until golden brown.
- Generously drizzle Extra Virgin Olive Oil on the toasted Turkish Bread
- Crumble Feta Cheese on the Turkish Bread, topped with the sliced Kalamata Olives
- Serve immediately