3000 Years Old Pita (Develi Civiklisi)

    

           Develi Civiklisi Pidesi/pita/pitta recipe

     The Mediterranean Diet or shortly "Med Diet" is the name given to the "Eating Habits/Eating Culture" of people living in the territory that surrounds Mediteranean Sea. Throughout the history, there were many civilizations in the Mediterranean region and each of them has added their own unique flavor to create what is known today as the Mediterranean style of eating. According to us, our country, Anatolia (Turkey) is very unique and important for the region of Mediterranean. Because, Anatolia, acting as a bridge between Eastern Community and Western Community. Many Civilizations lived and ruled over the Anatolia region.

      Today, we are going to mention about the special pita/pitta - pide and share its recipe, its name is "Develi Civiklisi". It is a traditional food from the Develi town. "Develi" is a town and district in Kayseri Province (city) in Central Anatolia Region. Kayser and Develi was an important trade and agriculture center in Byzantine. Furthermore, Hittites, Roman Empire, Seljuklu Sultana and Ottoman lived and ruled on this region. According to some historians; history of baking "Develi Civiklisi" pita/pitta/pide (profession of bakery)dates back to 3000 years ago. On the other hand, chefs who live in Develi say that "Develi Civiklisi" has been eaten in the area since the time of Seljuklu Sultana (for 800 years). Also, during the Ottoman era, there was a private edict issued by the Pasha (Sultana - Yavuz Sultan Selim) about the rules bakeries (Merchants) should follow when preparing "Develi Civiklisi".   

  

    Before the give "Homemade Develi Civiklisi Pidesi" recipe; let us to give an information about the "Develi Civiklisi Pidesi"pita/pitta. First of all, we recommend that, you should taste "Develi Civiklisi Pidesi" in Kayseri city or especially in Develi town. When you try it its hometown, We are sure that you are looking forward to next try. Because, Develi is situated on a fertile plane at the foot of Mt. ERCIYES. The climate and geography is suitable for animal husbandry, which has affected the development of local eating habits. Shortly, water, meat, flour of pita/pitta/pide and vegetables are all very unique in Develi town. According to chefs of Develi Civiklisi emphasize that the preparation this special pita/pitta/pide is particularly difficult and takes so much labor and patience. Its meat very important, the meat is chosen very carefully (Especially fatmeat for topping is important, because name of "civikli" comes from the meat's fat). So, fat meat (or some tail fat and meat) should be used for the tops of pita/pitta/pide. There is a special knife that used to cut the meat (chopping meat process) that tops the pita/pitta/pide(bread) of Develi Civiklisi which looks alike a sword. Whomever has taken the work of cutting the meat needs to be very patient, because pieces must be very small, as it needs to cook very quickly when put on the top of the pita/pitta/pide and into the oven.
Also, you like our Turkish-navy-bean-salad-piyaz- 

      Here it is our "Homemade Develi Civiklisi Pidesi" recipe;

     Ingredients:

     For Dough (Pita/pitta/pide):
- 3 - 4 Cups wholemeal/whole-wheat Flour (Nearly 700gr),
- 1/2 Cup Lukewarm water,
- 2 Tablespoon active dry Yeast,
- 1/2 Tablespoon Salt,

      For Topping:
- 500-600 gr Sheep meat (Fatmeat) and some tail fat (or only fatmeat) chopped,
- 1or 2 Onions,  grated,
- 4 Green Peppers, Chopped,
- 2 Tomatoes, diced,
- Half bunch Parsley, Chopped,

     Preparation:
     For dough; in a large mixing bowl put the wholemeal flour, active dry yeast and salt, then add lukewarm water and mix them very well. Then, knead the dough until it turns to smooth and elastic, and give a ball shape. Then cover the dough balls with a clean moistened towel and put aside for about an hour until it doubles in size. For the topping; take your meat and with some tail fat, then separate the meat into very small pieces by using couple knives (or a knife). Actually, the meat should have been taken out the day before to allow it to soften. If you have no time, couple of hours of meat - resting help you. Then, in a large mixing bowl put the very small pieces of meat, onion, green peppers and tomatoes mix well. When the dough size doubles knead 5-7 minutes and then cut in 6-7 pieces. Give a ball shape to each dough piece by your hands. Now we need to flatten dough shape, first, flatten the balls with your hands and then roll in a oval shape with roller pin. Then, these small pieces of meat with tomatoes and green peppers spread the topping on each dough smoothly and fold the longsides toward to inside and twist the ends. So we may get our boat shape pita/pitta/pide. Sprinkle some flour in a cooking tray and then arrange your flat breads on the tray. Then the combination is placed in an oven heated to 280°C ( 536°F) degrees. It bakes 3 or 5 minutes. After baking process, sprinkle the chopped parsley on top of pita/pitta/pide. Develi Civiklisi can be served with homemade yogurt homemade-yogurt-recipe- and  Turkish-shepherd-salad-
(Yield: 6-7 pide,)
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