Re: CHAT Re: Souvlaki (was most looked-up words)

On Tue, 7 Dec 2004 22:06:04 +0000, Joe <joe@...> wrote:
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> Sender:       Constructed Languages List <CONLANG@...>
> Poster:       Joe <joe@...>
>
>
> Subject:      Re: CHAT    Re: Souvlaki  (was most looked-up words)
> -------------------------------------------------------------------------------
>
> Tristan Mc Leay wrote:
>
> > On 8 Dec 2004, at 8.49 am, Joe wrote:
> >
> >>> Most definitely! Turkish bread has obviously risen, but not much;
> >>> maybe
> >>> a centimetre or two thick, with lots of wholes. Pita bread though is
> >>> very flat and solid, apart from the fact that it's normally two
> >>> layers.
> >>> One of the best things about Turkish restaurants apart from everything
> >>> else is the Turkish bread! You _must_ try some if you haven't already,
> >>> certainly one of the nicest kinds of bread in existence.
> >>
> >>
> >>
> >> Hmm.  what you call a Pita bread, I'd call a Chapati, and what you'd
> >> call Turkish bread, I'd call Pita bread.
> >
> >
> > Chapatis are Indian and different again...
>
>
> Yes, I suppose.  Okay, my names:
>
> A Pita Bread is about a centimetre risen, puffy, and generally white.
> You get things stuffed in it, and you can't wrap anything with it.
>
> Chapatis and Tortillas (Indian and Mexican, respectively - but they're
> pretty much the same, I think) are used to wrap things
>
> A Doner Kebab is a Pita bread stuffed with lamb, roasted on a spit.
> Generally with vegetables and chili sauce, served with chips.
>
> A Kebab (unqualified) can be either a Shish Kebab(skewer Kebab), or a
> doner Kebab, depending on the context.
>
You also have Naan bread :).

At festivals here in Monterey, the Indian restaurants here will set up
booths and sell naan bread with tandoori chicken or other things with
some basmati rice. Pretty good stuff. One of the restaurants bills it
as "Like an Indian Burrito!"

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