Ever wondered why that gorgeous boat-shaped flatbread on your table at Olea Social has everyone reaching for a slice? Let’s sail through the delicious history of pide, the Turkish culinary treasure that’s been bringing people together for centuries.
Picture this: 11th-century Turkish nomads, traversing the rugged landscapes of Central Asia, carrying with them a simple yet ingenious creation – flatbread that could be topped, folded, and enjoyed on the go. This humble beginning would eventually evolve into the pide we know and love today.
The earliest written mention of pide appears in the “Divan-ı Lügat-it Türk,” an 11th-century lexicon where it was already celebrated as a staple of Turkish cuisine. Fast forward to the Ottoman Empire, and pide had become so important that Sultan Bayezid II (who clearly knew his bread!) enacted a law in 1502 specifically about pide preparation. Talk about food worth legislating for!
The Sultan insisted that pide dough should be purer than regular bread dough, sifted through the finest sieves, and generously sprinkled with poppy seeds. Even centuries ago, people understood that pide deserved special attention – something we take very seriously at Olea Social in Covent Garden.
In Turkish culture, pide isn’t just food – it’s the centrepiece of gatherings, the reason families come together, and the star of celebrations. Its distinctive boat shape isn’t just for show (though it does make for a stunning presentation). Some traditions suggest it represents Noah’s Ark, while others appreciate the practical genius – crispy edges surrounding a tender centre that cradles delicious toppings.
The making of pide traditionally brings communities together. In towns across Turkey, the local bakery becomes a gathering place where people share stories while waiting for their pide to emerge from the wood-fired oven. Families often divide the tasks – some kneading dough while others prepare fillings – turning a simple meal into a cherished social ritual.
During Ramadan, this social aspect becomes even more pronounced, as families and friends gather to break their fast together, with freshly baked pide taking pride of place at the table. The warm, golden bread becomes a symbol of hospitality and community spirit that defines Turkish culture.
“Is that a pizza boat?” asked a delighted first-timer at our restaurant last week, eyeing our Dual Pide as it made its way to a neighbouring table. Not quite a pizza, but every bit as crave-worthy!
At Olea Social, our stone oven works overtime creating these Turkish treasures just steps from London’s famous theatres. Our signature Dual Pide has become something of a legend among our regulars – a magnificent creation that’s perfect for two people to share, especially after enjoying a few of our mezze starters.
“I thought we could easily finish it between the two of us,” laughed one guest recently. “It’s definitely a dish that encourages sharing and conversation!”
One half showcases succulent minced lamb with house-roasted peppers and cave-aged cheese, while the other features organic spinach, authentic Greek feta, and caramelised onions that have been slowly cooked to sweet perfection. It’s two culinary experiences in one impressive package.
For the little ones, we offer a child-sized Beef Pepperoni Pide (£11.50) – stone oven baked flatbread topped with pepperoni and cheddar. The adult version, with its more generous proportions and premium toppings, offers a perfect gateway to Turkish bread bliss.
During Ramadan, pide takes on special significance in Turkey, becoming the cherished bread that breaks the daily fast. The care that goes into its preparation – including the traditional “satır arası” technique of finely chopping ingredients to create perfectly balanced fillings – reflects the reverence with which this dish is treated.
At Olea Social, we’re not just serving food; we’re continuing a centuries-old tradition that brings people together. Whether you’re sharing our Dual Pide with friends before catching “The Devil Wears Prada” at the Dominion Theatre, “Les Miserables” at the Sondheim, or introducing someone to Turkish cuisine for the first time, you’re participating in a culinary ritual that spans continents and generations.
So next time you’re in Covent Garden, follow your nose to our stone oven at Upper St Martin’s Lane and join the long line of pide enthusiasts throughout history. Just be warned – once you’ve experienced proper Turkish pide, regular pizza might never quite satisfy in the same way again!
