Nazilli Pidesi – Nazilli Turkish Pizza

Nazilli Pidesi – Nazilli Turkish Pizza

Registration number : 594 

Registration date : 18.11.2020 

Application Number : C2019/044 

Application Date : 04.04.2019 

Geographical Indication Name : Nazilli Pidesi – Nazilli Turkish Pizza

Product / Product Group :Pizza and Pitas / Meals and Soups 

Type of Geographical Indication : Geographical sign

Registrant : Nazilli Chamber of Commerce

Registrant’s Address : Yeni Sanayi Mah. Şehit Naci Ülker Bulvarı No:18 Nazilli AYDIN 

Geographical Border : Aydın province Nazilli, Kuyucak, Karacasu, Bozdoğan, Yenipazar, Sultanhisar and Buharkent districts

Description and Distinctive Features of the Product

Nazilli Pidesi has been produced in the region for many years and has four different types according to the general shape differences of the material and the pita. Nazilli Pidesi is made in 4 different types, with minced meat, egg cheese, round minced meat (also known as Nazilli Gülü) and tahini.

When Nazilli Pidesi is made with minced meat and cheese, its base is flat, its top is open, slightly curved at the edges, it is made longitudinally in the form of a boat, widening from both ends towards the middle and its length is approximately 25 cm. Round minced pita (Nazilli Gülü), on the other hand, is a flat pita with a flat base and slightly curved edges, as the name suggests, and a circular pita with a diameter of about 15 cm. Tahini pide is usually eaten as a dessert after a pide with minced meat or cheese. It is made in the form of a circle. It is prepared with a diameter of about 20 cm and keeping the dough thin.

One of the elements that give Nazilli Pide its delight and unique smell is the oven in which it is cooked. Ovens are stone-based wood furnaces. The radiation method of heat transfer in the cooking process performed in this oven makes the color, hardness and sensory properties of the pita different from the other pitas. The most important element that distinguishes Nazilli Pide from other pita and similar products is the local masters. The whole process, from the preparation of the pita dough to the placing of the cooked pita on the serving plate, is done by the master with hand skill. The ingredients of Nazilli Pide are higher than the types of pide made in other regions.

Production Method : 

Nazilli Pidesi dough is made from white colored wheat flour. No other flour is used. Pide dough is made by mixing flour, water, salt and yeast and kneaded by hand until it reaches a consistency. In order to use the dough in pide making, it should be rested for at least 2 hours in a cool environment and rise. From the ready-made dough, each of the dough pieces weighing approximately 150 g and divided into small balls, are placed in lightly floured wooden cases and kept for use. The dough is made daily. Dough that is not consumed during the day is not used in pide making.

The composition of the inside of Nazilli Pides varies according to its type.

Pita with Minced Meat: Minced meat mixture is obtained by mixing low-fat ground beef, onion, tomato, parsley and salt in a bowl for about 3 minutes. The meat selected for minced meat is taken from the soft parts of the calf’s front legs, which are called armpits, where the body meets. For one kg of pide mixture; Use 600 g of minced meat, 200 g of tomatoes, 150 g of onion, 50 g of parsley and 2 g of salt. After the tomatoes and onions are peeled, they are chopped with a knife as small as possible. The previously prepared dough balls are opened by the pide master, thinned and shaped. Before putting the stuffing into the pide, the pide master opens the dough by slap it on the counter with both hands and continues the opening process by rotating the opened dough in the air. This type of opening has two purposes. The process of slap open and throw it in the air has become a ritual because of the sound it makes. It also ensures that the pita dough is of equal thickness and density. After the minced meat mixture is placed in the middle of the pita, it is ensured that it is spread over the entire surface of the pide in equal thickness. Then, the edges of the pide are folded in about 1-1.5 cm thick in order to prevent the mortar from overflowing. Butter is spread on the pide that is taken out of the oven and on the sides. The pide, which is ready to be eaten, can be squeezed with citrus or lemon depending on the season and on demand.

Cheese Pide: It is made in the same way as pide with minced meat. The difference is that the pide is filled with cheese mixture, not minced meat. The cheese mortar is obtained by mixing the small grated tulum cheese, egg and parsley in a bowl for about 3 minutes. For a single cheese pita mixture; 75 g of tulum cheese, 2 eggs and some parsley are used.

Round Minced Pide (Nazilli Gülü): It is made in the same way as pide with minced meat. The difference is that the pide dough is made not long, but in a circle shape, and the filling is approximately 80 g. The round minced pide is about 15 cm in diameter.

Pide with Tahini: It is prepared by mixing the previously prepared pita dough with liquid sesame tahini, granulated sugar and butter and kneading. 12-13 pieces of tahini pide are made from one kg of pita dough. To make tahini pide; 1 kg of pide dough, 1.5 kg of sesame tahini, 1 kg of granulated sugar, 100 g of butter are used. Pide with Tahini is opened in a round and thin form by a pide master.

The process from the preparation of the dough to the production of the pide and its serving to the consumer requires mastery and skill. Other than adjusting the weight of the pide dough, no machine or auxiliary equipment is used. In addition, the meat and cheese used in Nazilli Pidesi are preferably obtained from animals grown in the region.

The pitas placed in the oven with wooden paddles are baked in the oven for 3-6 minutes depending on the fire intensity. Even though it seems like a simple knowledge, even the place where the master places the pita in the oven according to the location of the fire affects its taste.

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