This Turkish pie purveyor in Leslieville specializes in long stretched lahmacun smeared with a spicy mix of meat and peppers, plus canoe-shaped creations loaded with herbed minced beef and feta, or lamb with mozzarella.

This upscale restaurant in the Theatre District cherry-picks its favourite recipes from the regions around the Black Sea. Acharuli ($10), a variation of khachapuri, is a popular boat-shaped street food from Georgia. Have it here with harissa, cheese, a dash of za'atar, and a soft quail egg.

You'll find this Turkish pide joint on The Danforth slinging pinched pies blanketed with toppings including combinations of turkish sausage and egg, chicken strips and cheese, and finely spiced minced meat with onions and green peppers.

As the name suggests, this Turkish takeout and delivery operation fires its pides (along with Italian-style pizza) in a wood-burning oven. Cheese and pepperoni pide are popular picks, but the Sujuk Pide ($13) layered with Turkish sausage, garlic butter, mozzarella, and herbs is a standout.

This North York spot gets as hot as Istanbul in July with its ovens and doner machines running, but the Konya-style pide is worth it. The dough is divinely rich while the mozzarella-to-beef ratio is on point.

From the same owner as Pizza Pide, this restaurant on Wilson Avenue is outfitted with long couches (sedirler) draped in traditional Turkish textiles. The menu is equally rich, boasting cheesy, voluptuous pizza-pideler topped with boldly spiced minced meats, and deli faves pepperoni and pastrami.

Anatolian pides with spinach and feta, pastrami and cheese, Turkish sausage, and minced meats are all on the menu at this restaurant on Overlea Boulevard. The Karisik, offers a different flavour with each slice, so diners can sample a little bit of everything.

If you can't decide what to get at this Turkish doner shop at Eglinton and Vic Park, go for the mixed pide. This place offers the chance to try a trio of styles including soujouk, minced lamb, and mozzarella.