Underappreciated on pizza, lamb is very much at home on pide, even when the elongated Turkish flatbread must be cut down to size to fit the plate. This chunky-style kusbasili pide (Koosh-bah-Shay-luh Pea-day, $10.95) weds cubed lamb to tomatoes, onions, peppers, and cheese. Compare the casually plated kiymali pide at Mangal Kebab, which employs ground lamb to equally delicious effect.
Also shown: sauteed eggplant ($5.50), falafel ($6), kazandibi (regularly $4.50; comped).
Hazar Turkish Kebab
7224 Fifth Ave. (at 73rd St.), Bay Ridge, Brooklyn
718-238-4040
