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Pita stuffing:

6 large onions

1 cup of oil/3 tablespoons of butter

Half kilo of ground beef

enough black pepper

1/2 bunch of parsley

Preparation of:

Dried onions are chopped and fried in oil or butter. Add the minced meat and continue to fry. When the water is removed, it is taken from the fire. Add black pepper and chopped parsley. Although it is famous as Samsun Pide, in fact, two separate pitas are usually made in Samsun. One is at one end of Samsun, the other is at the other end. Terme Pide, Çarşamba Pide and Bafra Pita are also registered as geographical indications. Both are different to make and different to taste. Bafra Pita is the kind that is mostly called closed. Terme Pita is made in a type called open.