During Ramadan in Turkey, long lines form outside bakeries before sunset for freshly baked pide. The round, soft bread is made with flour, yeast and milk and finished with sesame and nigella seeds. Many households want it warm as the first food after dates, concentrating purchases into the hour before iftar.
The queue is created less by absolute shortage than by timing. To reach the table before it cools, each bakery's oven cycle races sunset. The religious calendar turns a city's dinner preparation into a shared, minute-by-minute order.