Develi Cıvıklısı

When one thinks of Kayseri’s cuisine, mantı and pastırma might be the first things that come to mind, but there is another very special delicacy that has captured the hearts of flavor hunters and locals alike: Develi Cıvıklısı! This pide, which takes its name from its birthplace, the Develi district of Kayseri, is much more than any pide you’ve ever known. It is a masterpiece of skill that leaves an unforgettable mark on the palate with its paper-thin dough, generous filling, and unique taste.

What is the Secret That Sets Cıvıklı Apart from Other Pides?

So, what makes this pide so special? Why is it called “cıvıklı”? The secret lies both in its preparation technique and the quality of its ingredients.

• The Choice and Preparation of the Meat: The most important feature of Cıvıklı is its meat. Machine-ground meat is absolutely never used. The most special cuts of beef or lamb are patiently minced into tiny pieces by the master’s hand using sharp knives called a “zırh” or “satır.” This method ensures that the juice and flavor of the meat are preserved. The meat is then mixed with fresh tomatoes, peppers, and spices to create a juicy and flavorful filling. The pide gets its name “cıvıklı” (meaning juicy or runny) from the consistency of this filling.
• Paper-Thin Dough: Another secret of Cıvıklı is its dough. The dough, skillfully rolled out by the master, is so thin that it seems it might tear. When this delicate dough meets the high heat of the stone oven, it achieves a texture that is crispy on the bottom and edges, while the top remains soft from the meat’s juices.
• Mastery and the Stone Oven: A true Develi Cıvıklısı is baked in high-temperature stone ovens heated by a wood fire. The master times the placement and removal of the pide from the oven with precision, down to the second. This ensures that the pide comes to the table juicy and delicious, without drying out.

(You can add a photo of the meat being prepared with a zırh knife or a master putting the pide into the oven.)

How Is Cıvıklı Eaten?

Develi Cıvıklısı is often ordered by the meter and is served hot, straight from the oven, on a long wooden board. It is essential to have it with plenty of fresh parsley, tomatoes, spicy green peppers, and an onion salad on the side. A few drops of fresh lemon squeezed over the top further enhance the flavor of the meat. With every bite you take, starting from one end and moving to the other, you are reminded of the perfect harmony between the crispy dough and the juicy meat.

Conclusion:

Develi Cıvıklısı is not just a dish; it is a heritage that reflects the culture, craftsmanship, and culinary understanding of a region. If your travels take you to Kayseri, and especially to Develi, do yourself a favor and experience this unique flavor on-site. It will be a culinary journey that will forever change your experience with pide!