OK, I’m in Bursa. So, it’s time to try the hometown specialty, Pideli Köfte. Or, if you wish, flat meatballs with pita-like flatbread, pideli. The dish is served with sumac and köfte spice which is composed of coriander, black pepper, cloves, bay leaves, wild thyme, and red pepper. Alongside the dish are small dishes of a sweet that I thought was a sausage, but not. It was a cornflour something. And, cornichons and pickled jalapeños (really).
I loved the pideli. Apparently, soaked in olive oil and something and then fried hot, it’s put under the flat meatballs, and the whole thing is dripped with a red sauce and accompanied with tomatoes (sometimes a fried egg. Man, you talk about arteries freezing up). You can get the whole dish in single or double meat (OK, I’m going with) saucers. I went with single.