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The "pocket" pita originated in the Middle East. [5] [6] It is also known as Arab(ic) bread, Lebanese bread, or Syrian bread. [7] [8] [5] In Egyptian, Palestinian, Jordanian, Lebanese, and Syrian cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine.
Rings of bread, made from farina and other ingredients, commonly sprinkled with sesame seeds, occasionally served on the table to accompany Syrian cheese; a buttery and sweetened version, filled with crushed dates or walnuts, is eaten as a dessert, usually served to eat with string cheese shaped into a braid (jibneh mashallaleh)
Extreme Pita sells a variety of pita wraps, including cheese steak, falafel and chicken Caesar selections, [8] wrapped in "Lebanese-style" pita bread. [5] These pitas are available in 6 inch and 9 inch sizes. [13] The company also offers soups, salads, and a variety of flat-bread pizza pitas, baked on location.
Flat bread made with chickpea flour and water, also known as fainá (masculine noun in Uruguay, feminine noun in Argentina). Felipe: Leavened Argentina, Paraguay, Uruguay: Hard crust, leavened, wheat. Filone: Leavened Italy: Similar to a French baguette. Flatbread: Flatbread: Global Bread that is flat in shape, often round in shape.
The Beirute sandwich uses two whole pieces of bread, not inside the pocket of a single piece of bread. The contents of Beirut can vary greatly, the most found ingredients are pita bread, roast beef or sliced silverside , or ham, cheese, lettuce, tomato slices and a fried egg.
A salad made from toasted or fried pieces of pita bread combined with mixed greens and other vegetables, such as lettuce, radish and tomato. Ful medames (فول مدمس) Crushed fava beans served with a variety of toppings such as olive oil, lemon juice, parsley, chili pepper, sumac and more. Halloumi (حلوم) Semi-soft white cheese.
Laffas for sale at the Machane Yehuda market in Jerusalem Sabich wrapped in laffa. Laffa is known as Iraqi pita, given its origin in Iraq. [3] Members of the Jewish community of Iraq, almost all of whom came to Israel via Operation Ezra and Nehemiah in the mid-20th century, brought with them the standard Iraqi flatbread known in Baghdad Jewish Arabic as ʿēsh tannūr, ḫobz al-tannūr, or ...
Most pita breads are baked at high temperatures (450–475 °F (232–246 °C)), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket. [26] When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However ...