Black Sea Pide (Par-Baked, Frozen)
What defines a Black Sea pide is its edges. The two long sides of the dough are folded inward and raised, leaving a boat-shaped hollow in the middle where the filling goes. The form is functional, not merely visual.
The region's traditional fillings are fluid — melting cheese, butter and egg turn liquid as they bake. On a flat base that mixture would overflow the edge and run onto the tray, while a raised edge forms a barrier and keeps the filling inside. The boat shape also makes the pide easy to hold and bite; the edges act as handles.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The two long sides are folded inward and raised, leaving a boat-shaped hollow for the filling.
- The region's traditional fillings turn liquid while baking, and the raised edge forms a barrier.
- The filling stays inside rather than running onto the tray.
- The edges act as handles, so the pide can be held and bitten.
Where To Use It
- Café and snack bar menus
- Bakeries and pide houses
- Lunch menus
- School and institutional canteens
- Event and fair stands
- Household use
Wholesale Ordering & Storage
Products with a regional name create their own menu category; customers know the name, so no explanation is needed and the item is judged separately from other pides. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why are the edges raised?
The region's traditional fillings turn liquid while baking. A raised edge forms a barrier so the filling does not run onto the tray.
Can it be eaten by hand?
Yes. In the boat shape the edges act as handles.
How should it be named on the menu?
By its regional name. Customers know the name, so no explanation is needed.
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