0_Wizard
I love to eat pita bread with hummus.
Pita ( or ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
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Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Pita
Pita ( or ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian "nan-e barbari", Central and South Asian flatbreads (such as "naan"), and pizza crust. The first known mention of the word in English was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα "bread, cake, pie, pitta" (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα "pitch/resin" (for the gloss), or Ancient Greek πικτή ("pikte"), "fermented pastry," which may have passed to Latin as "picta" cf.
Hummus
Hummus (, , or ; , full Arabic name: hummus bi tahini ) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe. "Hummus" comes from the Arabic word meaning "chickpeas", and the complete name of the prepared spread in Arabic is "ḥummuṣ bi ṭaḥīna" which means "chickpeas with tahini". Spelling of the word in English can be inconsistent. "Hummus" is the most common spelling in both American and British English.
Christine Guldbrandsen
Christine Guldbrandsen (born 19 March 1985 in Bergen, Norway) is a singer who is best known internationally for being the Norwegian entrant in the 2006 Eurovision Song Contest. She has released three albums in Scandinavia: "Surfing in the Air", "Moments", and "Christine". A new album, "Colors", was released on 8 April 2011. She sings mainly in Norwegian and English. Guldbrandsen began singing in the local church choir at age three; at age 13 she was discovered by Kjetil Fluge. At 15 in 2000, she sang ""Kulturbyåpningen"" in Bergen; in the audience was Sony Music Entertainment, who gave Guldbrandsen her first record deal after the performance.
Palestinian cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians—which includes those living in Palestine, Israel, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
Kebab
Kebabs (also kabobs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, "kebab" is a broad term covering a wide variety of grilled meat dishes. Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.
Extreme Pita
Extreme Pita is a Canadian-based fast-casual chain, owned by MTY Group. Headquartered in Richmond Hill, Ontario, the company has more than 175 units throughout Canada and the United States. Extreme Pita serves pita sandwiches, salads, and pizza-style "flat-baked" pitas. Available ingredients include fresh vegetables, cheeses, meats and vegetarian options such as falafel and hummus. Extreme Pita was founded in 1997. The first Extreme Pita opened near Wilfrid Laurier University in Waterloo, Ontario in 1997, but the original location is no longer operating. The company continued to expand and grow over the years, expanding into new locations in Canada, from 1997 (the year when the first Extreme Pita was opened) to 2003 (when Extreme Pita began to expand into the United States).
1_Apprentice
Pita bread, huh? Yeah, pita bread is associated with being pretty healthy, so that's a good idea.
0_Wizard
The word pita goes back to 1936.
The first known mention of the word in English was in 1936.
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Pita
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Pita
Pita ( or ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian "nan-e barbari", Central and South Asian flatbreads (such as "naan"), and pizza crust. The first known mention of the word in English was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα "bread, cake, pie, pitta" (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα "pitch/resin" (for the gloss), or Ancient Greek πικτή ("pikte"), "fermented pastry," which may have passed to Latin as "picta" cf.
Greek cuisine
Greek cuisine (, "Elliniki kouzina") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is also influenced by Persian and Turkish cuisine because of approximately 200 years of Achaemenid and 400 years of Ottoman government.
Man on Fire (2004 film)
Man on Fire is a 2004 British-American crime thriller film directed by Tony Scott from a screenplay by Brian Helgeland, and based on the 1980 novel of the same name by A. J. Quinnell. The novel had previously been adapted into a feature film in 1987. In this film, Denzel Washington portrays John Creasy, a despondent, alcoholic former CIA operative/U.S. Marine Corps Force Reconnaissance officer-turned mercenary and bodyguard, who goes on a revenge rampage after his charge, nine-year-old Lupita "Pita" Ramos (Dakota Fanning), is abducted in Mexico City. The supporting cast includes Christopher Walken, Radha Mitchell, Giancarlo Giannini, Marc Anthony, Rachel Ticotin and Mickey Rourke.
La Pita
La Pita is an emerald mine located in the western belt of the Colombian emerald mining area. It is owned and operated by the Colombian company, Zuliana De Esmeraldas Ltda. La Pita is one of Colombia's largest emerald mines in Colombia, tantamount to its competitor, previously called Puerto Artuto, at present known as the Muzo Mine. La Pita has been one of the biggest contributors to Colombia's emerald production at times producing more than 80% of the total output of emeralds in Colombia. La Pita was discovered when an access road was being built, the workers and owners of the land descended towards Río Minero and noticed a yellowish patch of earth accompanied by the black carbonate altered shales of the Muzo Formation.
Extreme Pita
Extreme Pita is a Canadian-based fast-casual chain, owned by MTY Group. Headquartered in Richmond Hill, Ontario, the company has more than 175 units throughout Canada and the United States. Extreme Pita serves pita sandwiches, salads, and pizza-style "flat-baked" pitas. Available ingredients include fresh vegetables, cheeses, meats and vegetarian options such as falafel and hummus. Extreme Pita was founded in 1997. The first Extreme Pita opened near Wilfrid Laurier University in Waterloo, Ontario in 1997, but the original location is no longer operating. The company continued to expand and grow over the years, expanding into new locations in Canada, from 1997 (the year when the first Extreme Pita was opened) to 2003 (when Extreme Pita began to expand into the United States).
Souvlaki
Souvlaki (Greek: ), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually served with grilled bread, or in a pita wrap with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used. In other countries (and for tourists), souvlaki may be made with meats such as lamb, beef, chicken, and sometimes fish (especially swordfish).. The word "souvlaki" is a diminutive of the Medieval Greek σούβλα "souvla" 'skewer', itself borrowed from Latin "subula".
Kebab
Kebabs (also kabobs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, "kebab" is a broad term covering a wide variety of grilled meat dishes. Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.
1_Apprentice
Oh, it does? I had no idea. What exactly is it made of, or how do you make it?
0_Wizard
It comes from wheat flour.
Pita ( or ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
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Whole-wheat flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s). The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Rye bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fibre than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland, Ukraine, Russia, the Netherlands, Belgium, France and Germany.
Flour
Flour is a substance, generally a powder, made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for many cultures. Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries. Wheat is the most common base for flour. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Unifine mill
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain. As the nutritional value of vitamins, micronutrients, antioxidants, phytonutrients, amino acids, and fiber, were completely or relatively unknown in the late 19th century, removing the bran and the germ with the roller mill, invented at that time, was an attractive idea.
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or "bread flour", is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Instant noodle
Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating. The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar.
1_Apprentice
Ah, I see. So why exactly do people think it's healthy, do you know?
0_Wizard
I am not sure but it is used in many Mediterranean cuisines.
It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian "nan-e barbari", Central and South Asian flatbreads (such as "naan"), and pizza crust.
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Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region, especially those of Southern Europe. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, "A Book of Mediterranean Food" (1950). She and other writers including the Tunisian historian Mohamed Yassine Essid define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers emphasize the diversity of the region's foods and deny that it is a useful concept. The geographical area covered broadly follows the distribution of the olive tree, as noted by David and Essid.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Arab cuisine
Arab cuisine () is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Fertile Crescent, and the Arabian Peninsula have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens that were developed over the past centuries.
South Asian cuisine
South Asian cuisine includes the cuisines from South Asia (also known as the Indian subcontinent) comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka and the Maldives and when included in the definition, also that of Afghanistan. Chapati, a type of flat bread from the former regions, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee.
Morocco
Morocco (; ; ; ), officially known as the Kingdom of Morocco (, lit. "The Western Kingdom"; ), is a unitary sovereign state located in the Maghreb region of North Africa. Geographically, Morocco is characterised by a rugged mountainous interior, large tracts of desert and a lengthy coastline along the Atlantic Ocean and Mediterranean Sea. Morocco has a population of over 33.8 million and an area of . Its capital is Rabat, and the largest city is Casablanca. Other major cities include Marrakesh, Tangier, Salé, Fes, and Meknes. A historically prominent regional power, Morocco has a history of independence not shared by its neighbours.
Greek cuisine
Greek cuisine (, "Elliniki kouzina") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is also influenced by Persian and Turkish cuisine because of approximately 200 years of Achaemenid and 400 years of Ottoman government.