"Pizza pie regular" is this restaurant's sole Italian-American flatbread; likewise, there's just one take on the "Turkish pizza" called lahmacun (Lah-mah-jun). But you'll find six varieties of pide (Pea-day), whose elongated, double-prowed configuration suggests a well-laden canoe, until it's sliced for portage from the kitchen. The chewy crust of this kiymali pide ($8.50) curls around seasoned ground lamb, but you can also procure a pide featuring sheep's milk cheese, or egg and dried-beef sausage, or spit-roasted sliced lamb — whatever floats your boat.
46-20 Queens Blvd. (46th-47th Sts.), Sunnyside, Queens