"Pideh" in Evliya Efendi's 17th Century Travels

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NARRATIVE OF TRAVELS IN EUROPE, ASIA, AND AFRICA,
IN THE SEVENTEENTH CENTURY
by Evliya Efendi
translated from the Turkish by The Ritter Joseph von Hammer
London: Printed for the Oriental Translation Fund of Great Britain and
Ireland,
sold by Parbury, Allen & Co.
1834
Johnson Reprint Corporation, NY and London
1968

    ZERO OED CITES????
   The author's name is also often given as Evliya Celebi (1611 or
1614-1682).  The book's name is also given as SEYAHATNAME (BOOK OF TRAVELS).
Nothing turned up on OED.
   The book is a classic for Turkey and the Caucasus.  It's just about the
earliest book there is for this stuff.  Please tell me I plugged in something
wrong in my online OED.  It can't be entirely missing!
   A few items before I lose consciousness and fall asleep.

VOLUME ONE
PART ONE
Pg. 61:  ...he ate some kababs and bread and drank buzah (a kind of beer)...

Pg. 135:  ..._dayara_ (tambourine)...
Pg. 135:  ...warsiki (mystic song)...

Pg. 150:  ...a _fetva_, or warrant for the execution...

VOLUME ONE
PART TWO
Pg. 13:  ...a gipsy (Chingani)...

Pg. 47:  _Eatables and Beverages of Kassim Pasha_.
   These consist of whitee cracknels (gurek), white bread (semid), pastry
(churek), and peaches of exquisite flavour, apricots, grapes, roses of
Boshnak Dedeh, kaimak (cream), and yogurd (curd), and fat sheep.

Pg. 53:  _Exquisite eatables and beverages of Galata_.
   The first and best is the white bread, called franjula; the sweetmeats,
liqueurs and confitures sold in the sugar-market  are  no where to be found
in such perfection, unless it is at Damascus.  The halwa is sold in painted
paper.  The white bread (semid) is seasoned with spice.

Pg. 54:  I drank only of the sherbet, cvalled mubtejil, made with Athenian
honey.

Pg. 61:  Amongst the most exquisite niceties of this place is the roast meat,
called kerdeh kibab, the khoshab (a kind of sherbet). the beer of millet
(buza) the white bread (sumuni), light as sponge, white and well-eyed, finer
than the bread of Sabanja and Amasia.  Issa Chelebi, the famous baker of it,
received a boon from a Dervish, by the power of which every thing succeeded
that he underook.  He became the baker of the world, because this bread is
carried even to Isfahan, and though three months in going, it does not spoil.

Pg. 75:  The milk and curd (yoghud) of this place are famous.
("Of Kanlijah"--ed.)

Pg. 100:  ...Tailesan (a kind of handkerchief, the Talas of the Jews,)...


Pg. 120  (Ash Baba not Mohallebi, or Pabodeh, which are technical names of
different dishes.)
(See my recent post on "muhallebi."--ed.)

Pg. 121:  Besides these they bake some small sorts of bread and cake called
Ramazan pideh, sumun, and lawasha, which they throw out in the Emperor's
Presence...
(See my "pita" posting and compare with "pide."  Gotta go--sleep is
calling--ed.)