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Pide & Lahmacun
Found in North Cyprus, half the fun is watching how pide and lahmacun are made. The
dough bases are kneaded over and over and then topped with cheese and infused with gar-
lic. Pide have their edges are folded, while lahmacun, the flatter version, is usually topped
with tender little pieces of beef and seasoned with lemon juice for contrast. The Turkish
'pizza makers' then dexterously slide them into the coal ovens using 1.2m peels. Fifteen
minutes later, out they come, piping hot and perfectly browned. Served on wooden tables
with white tablecloths, they're a humble, mouth-watering delight. Try them at one of the
streetside kiosks in North Nicosia. ( Click here )
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