| 词条 | Pita | |||||||||
| 释义 |
| name = Pita | image = Nablus souq pita 118 - Aug 2011.jpg | image_size = 300px | caption = Pita at the souq on Khaled ibn al-Waleed street, in the old city of Nablus, West Bank | alternate_name = | country = Middle East[1] | creator = | type = Flatbread | course = | served = | main_ingredient = Flour, water, yeast, salt | variations = }}Pita ({{IPAc-en|ˈ|p|ɪ|t|ə}} or {{IPAc-en|US|ˈ|p|iː|t|ə}})[2], sometimes spelled pitta (mainly UK), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely-known version with an interior pocket, also known as Arabic bread, Syrian bread, and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki.[3][1][4][5][6] HistoryPita bread has roots in the prehistoric flatbreads of the Middle East.[1] There is evidence from 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.[7] Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 years ago, in the Fertile Crescent. By 4,000 years ago, bread was of central importance in societies such as the Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate,[8] and where pita-like flatbreads cooked in a tinûru (tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread or taboon bread.[9] However, there is no record of the steam-puffed, two-layer "pocket pita" in the ancient texts, or in any of the medieval Arab cookbooks, and according to food historians such as Charles Perry and Gil Marks it was likely a later development.[1][10] EtymologyThe first mention of the word in English cited in the Oxford English Dictionary was in 1936.[11] The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα "bread, cake, pie, pitta" (attested in 1108)[11] and possibly from the Ancient Greek πίττα or πίσσα "pitch/resin" (for the gloss),[12][13] or Ancient Greek πικτή (pikte), "fermented pastry", which may have passed to Latin as "picta" cf. pizza.[14][15] It was received into Levantine Arabic (as fatteh, since Arabic lacks the sound /p/).[11] Other hypotheses trace the word back to the Classical Hebrew word patt פת (literally "a morsel of bread").[1] It is spelled like the Aramaic pittəṭā/pittā (פיתה), from which it was received into Byzantine Greek (see above). Hypotheses also exist for Germanic[16] or Illyrian intermediaries.[17] The word has been borrowed by Turkish as pide,[18] and appears in the Balkan languages as Serbo-Croatian pita, Romanian pită, Albanian pite, Kosovo Albanian pitalka, Bulgarian pitka or pita. In Arabic, the phrase خبز البيتا (pita bread) is sometimes used; other names are simply خبز 'khubz, bread' or الخبز العربي 'Arab bread' or خبز الكماج 'al-kimaj bread'.[19] In Egypt, it is called ʿaish (عيش) or ʿaish baladi (عيش بلدي),[20] meaning rustic, local, or rural bread. "'Aish" also means life in Arabic, highlighting the importance of pita bread in Egyptian culture.[20] In Greek it is called aravikē pita (lit. 'Arabic pastry'). PreparationModern commercial pita bread is prepared on advanced automatic lines. These lines have high production capacities, processing 100,000 pound (45,000 kg) silos of flour at a time and producing thousands of loaves per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—{{Convert|800|-|900|F|C}}—so each loaf is only baked for one minute. The pita are then air-cooled for about 20 minutes on conveyor belts before being shipped immediately or else stored in commercial freezers kept at a temperature of {{convert|10|F|C}}.[22] Culinary use{{refimprove section|date=December 2018}}Pita can be used to scoop sauces or dips, such as hummus, or to wrap kebabs, gyros, or falafel in the manner of sandwiches. It can also be cut and baked into crispy pita chips. In Turkish cuisine, the word pide may refer to three different styles of bread: a flatbread similar to that eaten in Greece and Arab countries, a pizza-like dish where the filling is placed on the (often boat-shaped) dough before baking,[23][24][25][26] and Ramazan pide. The first type of pide is used to wrap various styles of kebab, while the second is topped with cheese, ground meat, or other fresh or cured meats, and/or vegetables. Regional variations in the shape, baking technique, and toppings create distinctive styles for each region. In Cyprus, pita is typically rounder, fluffier and baked on a cast iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros. In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread.[27] such as the round καρβέλι karvéli or the oblong φραντζόλα frantzóla. This style of pita flatbread, in the English language meaning of the word, is almost exclusively used as a wrap for pita-souvlaki or gyros with usually garnished with some combination of tzatziki sauce, tomatoes, onions, and french fries. See also{{Portal|Food}}{{div col|colwidth=30em}}
References1. ^1 2 3 4 {{cite book|first1=Gil|last1=Marks|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|publisher=HMH|date=17 November 2010|isbn=9780544186316|via=Google Books}} 2. ^{{cite encyclopedia|encyclopedia=Cambridge English Pronouncing Dictionary|date=2011|publisher=Cambridge University Press|edition=18th|title=Pita}} 3. ^{{cite book|first1=Sonia|last1=Uvezian|title=Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan|url=https://books.google.com/books?id=E2sgAQAAMAAJ&q=%22khubz+arabi%22|publisher=Siamanto Press|date=2001 |isbn=9780970971685|via=Google Books|pages=313|quote=The best-known bread of the region is khubz arabi (or, simply, khubz), a round, flat, slightly leavened loaf about one-fourth inch thick and with a pocket inside. It is made in three different sizes: large (eight or more inches in diameter), medium (six to eight inches), and small (about five inches). In America, where it has become very popular, this bread is known as pita. A pocketless version is also available. In some Arab communities khubz arabi is called kmaj (from the Persian kumaj), while in others, kmaj refers only to the pocketless type.}} 4. ^{{cite book|editor-first=Alan|editor-last=Davidson|first=Charles|last=Perry|title=The Oxford Companion to Food|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA629&lpg=PA629|pages=629-630|publisher=Oxford University Press|date=21 August 2014|isbn=9780191040726|via=Google Books}} 5. ^{{cite book | url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA61|title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|author=Wright, Clifford A. | page=61|year= 2003}} 6. ^{{cite book|first1=Claudia|last1=Roden|authorlink=Claudia Roden|title=The New Book of Middle Eastern Food|url=https://books.google.com/books?id=r723owliVz8C&pg=PA393|pages=393-396|publisher=Knopf Doubleday Publishing Group|date=24 December 2008|isbn=9780307558565|via=Google Books}} 7. ^{{Citation |year=2018 |title=World's oldest bread found at prehistoric site in Jordan |journal=The Jerusalem Post |url=https://www.jpost.com/Middle-East/Worlds-oldest-bread-found-at-prehistoric-site-in-Jordan-562680 |accessdate=16 July 2018 |quote= }} 8. ^{{cite news|first1=The Associated|last1=Press|accessdate=2019-03-16|title=Mastering the Art of Babylonian Cooking|url=https://www.nytimes.com/1988/01/03/nyregion/mastering-the-art-of-babylonian-cooking.html|newspaper=The New York Times|date=3 January 1988|issn=0362-4331|via=NYTimes.com}} 9. ^{{cite book|first1=Jean|last1=Bottéro|title=The Oldest Cuisine in the World: Cooking in Mesopotamia|url=https://books.google.com/books?id=PxnaaTzC8tMC&pg=PA47|pages=47–49|publisher=University of Chicago Press|date=15 April 2004|isbn=9780226067353|via=Google Books}} 10. ^{{cite book|first1=Anat|last1=Helman|title=Jews and Their Foodways|url=https://books.google.com/books?id=q7CYCgAAQBAJ&pg=PA196|publisher=Oxford University Press|date=28 October 2015|isbn=9780190265434|via=Google Books}} 11. ^1 2 {{OED|pitta|id=144674}} 12. ^Aristotle University of Thessaloniki, Λεξικό της κοινής Νεοελληνικής 13. ^{{cite book|authors=Liddell & Scott &Jones |title=A Greek–English Lexicon}} 14. ^{{cite book |last=Babiniotis |first=Georgios |date=2005 |title=Λεξικό της Νέας Ελληνικής Γλώσσας |trans-title=Dictionary of Modern Greek |language=el |publisher=Lexicology Centre |isbn=960-86190-1-7 |page=1413}} 15. ^The connection between picta and πηκτή is not supported by the OED s.v. 'picture' nor by Buck, Carl Darling, A Dictionary of Selected Synonyms in the Principal Indo-European Languages (1949). 9.85 "paint", p. 629 16. ^{{cite book|author=Bracvini, G. Princi |title=Archivio Glottologico Italiano|volume=64|pages=42–89 |date=1979}} Cited by the OED. 17. ^{{cite book|author= Kramer, J.|title=Balkan-Archiv|volume=14-15|pages=220–231 |date=1990}} Cited by the OED. 18. ^{{cite book|url=https://books.google.com/books?id=MBRBjBTEBHYC&printsec=frontcover&dq=history+of+cuisine#v=snippet&q=pita&f=false|title=Cuisine and culture: a history of food and people|author= Civitello, Linda|edition=Paperback|publisher=Wiley|year=2007|isbn=0471741728|page=98}} 19. ^{{cite book|last=Cauvain|first=Stanley|title=Technology of Breadmaking|url=https://books.google.com/books?id=Y6q3BgAAQBAJ&pg=PA232|year=2015|publisher=Springer|location=New York|isbn=978-3-319-14687-4|page=232}} 20. ^1 {{cite book|last=Bard|first=Kathryn A. |title=Encyclopedia of the Archaeology of Ancient Egypt|url=https://books.google.com/books?id=AWSGAgAAQBAJ&pg=PA178|year=2005|publisher=Routledge|location=London|isbn=978-1-134-66525-9|page=178}} 21. ^{{cite news|last1=Tanis|first1=David|title=Homemade Pita Bread|url=https://cooking.nytimes.com/recipes/1016071-homemade-pita-bread|accessdate=8 May 2018|work=The New York Times|date=February 21, 2014}} 22. ^1 {{cite web|last1=McNulty|first1=Mary|title=Pita Bread|url=http://www.madehow.com/Volume-5/Pita-Bread.html|website=How products are made|accessdate=8 May 2018|date=2007}} 23. ^{{cite web |last1=Colon-Singh |first1=Rose |title=Make Flatbread {{!}} Turkish Pide Recipe |url=https://www.finedininglovers.com/blog/food-drinks/pide-recipe/ |website=Fine Dining Lovers |accessdate=10 December 2018 |language=en |date=12 June 2012}} 24. ^{{cite web |title=Dayi'nin Yeri Turkish Restaurant, Cliffside Park, NJ |url=https://www.chowgofer.com/order/restaurant/turkish-cuisine-dayinin-yeri-lahmacun-menu/151 |website=www.chowgofer.com |accessdate=10 December 2018 |language=en}} 25. ^{{cite web |last1=Elise |first1=Lola |title=Pide Recipe |url=https://arbuz.com/recipes/pide-recipe/ |website=Tasty & Healthy Arbuz |accessdate=10 December 2018 |date=16 December 2009}} 26. ^{{cite web |last1=Babs |first1=Serena |title=Turkish Pizza aka Kiymali Pide |url=https://tastykitchen.com/recipes/main-courses/turkish-pizza-aka-kiymali-pide/ |website=Tasty Kitchen |accessdate=10 December 2018 |date=17 January 2011}} 27. ^Ιφιγενεια Βιρβιδακη, Νενα Δημητριου, Νικολετα Μακρυωνιτου, Καλλιοπη Πατερα, "Tα καλύτερα ψωμιά των Αθηνών", Γαστρονόμος, Η Καθημερινή, 21 September 2016 External links
11 : Arab cuisine|Ancient Greek cuisine|Flatbreads|Balkan cuisine|Levantine cuisine|Middle Eastern cuisine|Greek breads|Greek cuisine|Turkish cuisine|Byzantine cuisine|Israeli cuisine |
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