62-908: The McArabia is a pita bread sandwich available at all McDonald's outlets in Arab countries and Pakistan . It is known as the Grilled Chicken foldover in Singapore, Malaysia and South Africa, as McOriental in Spain, France and Holland, the McTurco in Turkey , Greek Mac in Greece and Cyprus, and as the McKebab in Israel. The sandwich was originally made to meet West Asian tastes. The Sandwich
124-412: A steak pie or a Jamaican patty ), eggs and cheese (such as quiches or British flans ) or a mixture of meat and vegetables ( pot pie ). Pies are defined by their crusts . A filled pie (also single-crust or bottom-crust ), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with
186-467: A "...moyst, thick, tough, course and long-lasting crust, and therefore of all other your Rye paste is best for that purpose.” The largest pies of the era were "standing pies", which were baked with steam holes, which were then sealed with melted butter (which would harden to seal the pie), and then eaten over several months. During the Puritan era of Oliver Cromwell , some sources claim mince pie eating
248-403: A "hygienic pie" which had "apple slices or a pumpkin custard baked in biscuit dough". In 1866, Harper's Magazine included an article by C.W. Gesner that stated that although we "...cry for pie when we are infants", "Pie kills us finally", as the "heavy crust" cannot be digested. Another factor that decreased the popularity of pies was industrialization and increasing movement of women into
310-779: A brick bread oven, and because any mixture of ingredients could be added to pies to "stretch" their "meager provisions". The apple pie made with American apples became popular, because apples were easy to dry and store in barrels over the winter. Early American pies had thick, heavy crusts made with rough flour and suet. As pioneers spread westward, pies continued to be an important supply of food; while apple pies made from dried apples were popular, cooks often had to use fillers or substitutes to stretch out their barrels of apples, such as crushed crackers, vinegar-soaked potatoes, sour green tomatoes and soft-shelled river turtle meat. The first Thanksgiving feast included fowl and venison, which may have been included in pies. Colonists appreciated
372-463: A flaky crust and bottom are also a popular dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size. Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode . Many sweet pies are served this way. Apple pie is
434-470: A huge pie that could serve a large group. In the Georgian era, sweetened pies of meat and dried fruits began to become less popular. In recipe books of the period sweet veal, sweet lamb or sweet chicken pies are given alongside recipes for unsweetened alternatives with the same ingredients made for those who could "no longer stomach the sweetened flesh meats enjoyed by earlier generations". Pumpkin pie
496-406: A pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits , mashed potatoes , and crumbs . Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings. The first known use of
558-418: A peacock-filled pie. The expressions "eat crow" and "four and 20 blackbirds" are sayings from the era when crow and blackbirds were eaten in pies. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam. The apple pie was first referenced in writing in 1589, when
620-744: A pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote De Agri Cultura , notes the recipe for the most popular pie/cake called placenta . Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe . Wealthy Romans combined many types of meats in their pies, including mussels and other seafood. Roman pie makers generally used vegetable oils, such as olive oil, to make their dough. Pies remained as
682-569: A recipe for chicken pie was written on a tablet in Sumer . Pie pastry is believed to have originated in Ancient Greece . In the plays of Aristophanes (5th century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. When fat
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#1732797896195744-440: A removable top crust, hence the name pot pie . The first unequivocal reference to pie in a written source is in the 14th century ( Oxford English Dictionary sb pie ). The eating of mince pies during festive periods is a tradition that dates back to the 13th century, as the returning Crusaders brought pie recipes containing "meats, fruits and spices". Some pies contained cooked rabbits, frogs, crows, and pigeons. In 1390,
806-431: A skilled pie cook by comparing the cook to a fortification builder who "...Makes citadels of curious fowl and fish" and makes "dry-ditches", "bulwark pies" and "ramparts of immortal crusts". In Gervase Markham's 1615 book The English Huswife , there is a pie recipe that calls for "an entire leg of mutton and three pounds of suet..., along with salt, cloves, mace, currants, raisins, prunes, dates, and orange peel", which made
868-418: A staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. In these colder countries, butter and lard were the main fats in use, which meant that pie cooks created dough that could be rolled flat and moulded into different shapes. The Cornish pasty is an adaptation of
930-507: A time and producing thousands of pitas per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—800–900 °F (427–482 °C)—so each pita is baked only 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 10 °F (−12 °C). Pita can be used to scoop sauces or dips, such as hummus , or to wrap kebabs , gyros , or falafel in
992-619: A traditional choice, though any pie with sweet fillings may be served à la mode . This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States . Apple pie can be made with a variety of apples; cultivars such as the Golden Delicious , Pink Lady , Granny Smith , and Rome Beauty are popular for usage in pies. Cold pigeon pies and venison pasties appear in novels by Jane Austen , but also more generally in writing in
1054-625: A way that other foods were not. In 1806 Mrs Rundell in her Observations on Savoury Pies in A New System of Domestic Cookery stated that 'There are few articles of cookery more generally liked than relishing pies, if properly made'. Alexis Soyer , a celebrity cook of the 19th century said in his book Shilling Cookery for the People (1860) "From childhood we eat pies - from girlhood to boyhood we eat pies - in fact, pies in England may be considered as one of our best companions du voyage through life. It
1116-627: A wide range of newly developed sweet pies. Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies. In
1178-421: Is added to a flour-water paste it becomes a pastry . The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. The Roman approach of covering "...birds or hams with dough" has been called more of an attempt to prevent the meat from drying out during baking than an actual pie in the modern sense. The covering was not meant to be eaten. It filled
1240-472: Is called عيش بلدي ( ʽēš baladi ) or simply عيش ( ʽēš , "bread"), although other subtypes of "bread" are common in Egypt, such as eish fino and eish merahrah . In Greek , pita ( πίτα ) is understood by default to refer to the thicker, pocketless Greek pita, whereas the thinner khubz -style pita is referred to as aravikí pita ( αραβική πίτα , lit. "Arabic pastry"). Pita has roots in
1302-399: Is filled with labneh (thick yoghurt) and topped with olive oil and za’atar . In Bosnia , Croatia , Bulgaria and Serbia , the local style of pitta is known as lepinja , somun , purlenka or pitica , and is the most common bread served with barbecued food like ćevapi , pljeskavica , kebapche or grilled sausages . The word pita itself, on the other hand, is used for pie in
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#17327978961951364-422: Is generally softer, thicker and doughier than other flatbreads, and it always contains a pocket. The pocket of the pita has thick walls, which according to the owner of a New York cafe are unique to Israeli pita, and help Israeli pita be sturdy enough for its signature fillings such as hummus, sabich , falafel, shawarma and chicken schnitzel, among others. Druze pita is also very popular. The Druze-style pita
1426-426: Is the food of the heroic" and "no pie-eating people can ever be permanently vanquished". The slang expression "to eat humble pie" comes from the umble pie , which was made with chopped animal offal. "It's a piece of pie", meaning that something is easy, dates from 1889. "Pie-eyed", meaning drunk, dates from 1904. The expression "pie in the sky", to refer to an unlikely proposal or idea, comes from " The Preacher and
1488-420: Is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie ), nuts ( pecan pie ), fruit preserves ( jam tart ), brown sugar ( sugar pie ), sweetened vegetables ( rhubarb pie ), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie ). Savoury pies may be filled with meat (as in
1550-654: Is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. Traditional breads in Greek cuisine are leavened loaves, 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 souvlaki or gyros usually garnished with some combination of tzatziki sauce, tomatoes, onions, and french fries . In Israel , pita
1612-603: Is we who leave them behind, not they who leave us; for our children and grandchildren will be as fond of pies as we have been; therefore it is needful that we should learn how to make them, and make them well! Believe me, I am not jesting, but if all the spoilt pies made in London on one single Sunday were to be exhibited in a row beside a railway line, it would take above an hour by special train to pass in review these culinary victims". The Pilgrim fathers and early settlers brought their pie recipes with them to America , adapting to
1674-496: The Babylonian culture of Mesopotamia , where the earliest-known written records and recipes of bread-making originate, 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 , taboon bread , and laffa , an Iraqi flatbread with many similarities with pita. However, there is no record of the steam-puffed, two-layer "pocket pita" in
1736-679: The Mediterranean , Levant , and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread ( Arabic : خبز عربي ; khubz ʿArabī ). In the United Kingdom , Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread). The first mention of
1798-643: The Shakespearean era, fruit pies were served hot, but others were served at room temperature, as they would be brought to the "...table more than once". Apple pies were popular in Tudor and Stuart times. Pippins were baked with cloves , cinnamon , dates and candied orange peels . Rosewater was often added to apple pies. The Elizabethan food author Gervase Markham called for baking “Red Deer Venison, Wild-Boar, Gammons of Bacon, Swans, Elkes, Porpus and such like standing dishes, which must be kept long" in
1860-493: The food preservation aspect of crusty-topped pies, which were often seasoned with "dried fruit, cinnamon, pepper and nutmeg". Their first pies included pies that were based on berries and fruits pointed out to them by the Native North Americans . Pies allowed colonial cooks to use round shallow pans to literally "cut corners" and to create a regional variation of shallow pie. By the late 1700s, cookbooks show
1922-425: The 15th century, custard and fruit pie recipes began appearing, often with apples and figs and dried fruit like dates and raisins. Fresh fruit did not become widely used until sugar dropped in price during the 16th century. The first cherry pie is recorded in the late 16th century, when Queen Elizabeth I was served cherry pie. Queen Elizabeth I was often given gifts of quince or pear pies for New Years. During
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1984-453: The 18th century. The character Mrs Elton, from the 1815 novel Emma , believes herself to be modern, but nevertheless plans to take 'pigeon-pies and cold lamb' to a country outing to Box Hill and consults George Turberville 's 1575 work The Noble Art of Venerie (1575) for advice. In the 1817 novel Persuasion , Jane Austen includes pies in her description of an old-fashioned Christmas spread, mentioning 'tressels and trays, bending under
2046-432: The English cookbook A Forme of Cury had a recipe for “tartes of flesh”, which included a ground-up mixture of "pork, hard-boiled eggs, and cheese" blended with "spices, saffron, and sugar". It also included an apple pie recipes which called for various spices to be used along with figs and raisins The 14th century French chef Taillevent instructed bakers to "crenelate" pie shells and "reinforce them so that they can support
2108-549: The Serbo-Croatian languages of the countries comprising the former Yugoslavia , this culinary item is known as somun or lepinja while the word pita is used in a general sense meaning pie . In Arabic , the phrase خبز البيتا ( khabaz albayta , lit. "pita bread") is sometimes used; other names are simply خبز ( khubz , "bread" ), الخبز العربي ( al-khubz al-ʿarabiyy , "Arab bread") or خبز الكماج ( khabaz al-kimaj , "al-kimaj bread"). In Egypt , it
2170-536: The Slave ", a 1911 Joe Hill song. Cream filled or topped pies are favorite props for slapstick humor. Throwing a pie in a person's face has been a staple of film comedy since Ben Turpin received one in Mr. Flip in 1909. More recently, pieing has also become a political act; some activists throw cream pies at politicians and other public figures as a form of protest. Some of these pies are pies in name only, such as
2232-441: 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. 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. When removed from the oven , the layers of baked dough remain separated inside
2294-485: The deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Pita is traditionally served fresh from the oven (typically a wood-fired oven similar to a pizza oven ). It is best either soon after baking or on the same day, and can be served warm. Modern commercial pita bread is prepared on advanced automatic production lines, processing 100,000-pound (45,000 kg) silos of flour at
2356-410: The filling is impossible to prove. The thick crust was so sturdy it had to be cracked open to get to the filling. This may also be the reason why early recipes focus on the filling over the surrounding case, with this development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour. Medieval pie crusts were often baked first, to create a "pot" of baked dough with
2418-588: The form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats , wheat , rye , or barley containing honey inside. These galettes developed into a form of early sweet pastry or desserts , evidence of which can be found on the tomb walls of the Pharaoh Ramesses II , who ruled from 1304 to 1237 BC, located in the Valley of the Kings . Sometime before 2000 BC,
2480-472: The general sense in all local languages, and is mostly used for börek or various sweet phyllo pastry dishes (with the exception of baklava which is always called that). Pita is also present in the cuisine of the Aromanians . [REDACTED] Media related to Pita at Wikimedia Commons [REDACTED] The dictionary definition of pita at Wiktionary Pie A pie is a baked dish which
2542-486: The ingredients and techniques available to them in the New World. Settlers' recipes were for English-style meat pies. The newcomers used the fruits and berries that they were familiar with from Europe, but also began incorporating North American vegetables and game that they were not familiar with, with guidance from Indigenous people. Settlers favoured pies over bread because pies required less flour and did not require
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2604-490: The labour market, which changed pie making from a weekly ritual to an "occasional undertaking" on special occasions. In the 1950s, after WWII, the popularity of pies rebounded in the US, especially with commercial food inventions such as instant pudding mixes, Cool Whip topping, and Jello gelatin (which could be used as fillings) ready-made crusts, which were sold frozen, and alternative crusts made with crushed potato chips. There
2666-492: 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, içli pide , where the filling is placed on the (often boat-shaped) dough before baking, and Ramazan pidesi . The first type of pide is used to wrap various styles of kebab , while
2728-472: The meat"; one of his pies was high enough that it resembled a model of a castle, an illusion enhanced by miniature banners for the nobles at the event. Pies in the 1400s included birds, as song birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English King Henry VI (1422–1461) in 1429, "Partrich" and "Pecok enhakill" were served, alleged by some modern writers to consist of cooked peacock mounted in its skin on
2790-718: The northern states, pumpkin pie was popular, as pumpkins were plentiful. Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made. Molasses was popular in American pies due to the rum and slave trade with the Caribbean Islands, although maple syrup was an important sweetener in Northern states, after Indigenous people taught settlers how to tap maple trees and boil down
2852-704: The pie to a working man's daily food needs. The first reference to "pyes" as food items appeared in England , in a Latin context, as early as the 12th century, but it is not clear that this referred to baked pies. In the Medieval era, pies were usually savory meat pies made with "...beef, lamb, wild duck, magpie pigeon -- spiced with pepper, currants or dates". Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Since pies could be easily cooked over an open fire, this made pies easier for most cooks to make. At
2914-496: The poet R. Green wrote "Thy breath is like the seeme of apple pies". Medieval England had an early form of sweet pies called tarts and fruit pies were unsweetened, because sugar was a rare and costly status symbol . In the Middle Ages, a pie could have a number of items as its filling, but a pastry would have only a single filling. Until the start of the 15th century, most pies were expected to contain meat or fish. In
2976-732: The prehistoric flatbreads of the Near East. There is evidence from about 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. 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
3038-416: The role of what was later called puff paste. A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets. The first written reference to a Roman pie is for a rye dough that was filled with a mixture of goat's cheese and honey. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve
3100-462: The same time, by partnering with a baker, a cook could focus on preparing the filling. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box ), with straight sealed sides and a top; open-top pies were called traps . The resulting hardened pastry was not necessarily eaten, its function being to contain the filling for cooking, and to store it, though whether servants may have eaten it once their masters had eaten
3162-643: The sap. In the Midwest, cheese and cream pies were popular, due to the availability of big dairy farms. In the US south, African-Americans enjoyed sweet potato pies, due to the widespread availability of this type of potato. By the 1870s, the new science of nutrition led to criticism of pies, notably by Sarah Tyson Rorer , a cooking teacher and food editor who warned the public about how much energy pies take to digest. Rorer stated that all pie crusts "...are to be condemned" and her cookbook only included an apple tart, jelly and meringue-covered crackers, pâté, and
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#17327978961953224-419: 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
3286-474: The weight of brawn and cold pies'. In the whole of Persuasion , brawn and cold pies are the only specific mention of food; they are also the only Christmas foods to be mentioned in any of Jane Austen's novels. In the United States of America, a popular idiom is "American as apple pie". There pie, especially apple pie, became intertwined to the point that in 1902, The New York Times asserted that "pie
3348-584: The word "pie" may be the magpie , a "bird known for collecting odds and ends in its nest"; the connection could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits. One 1450 recipe for “grete pyes” that might support the "magpie" etymology contained what Charles Perry called "odds and ends", including: "...beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and large birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes." Early pies were in
3410-625: The word 'pie' appears in 1303 in the expense accounts of the Bolton Priory in Yorkshire . However, the Oxford English Dictionary is uncertain to its origin and says 'no further related word is known outside English'. A possible origin is that the word 'pie' is connected with a word used in farming to indicate 'a collection of things made into a heap', for example a heap of potatoes covered with earth. One source of
3472-747: The word back to the Classical Hebrew word פת ( patt , lit. "a morsel of bread"). It is spelled like the Aramaic פיתא ( pittā ), from which it was received into Byzantine Greek (see above). Hypotheses also exist for Germanic or Illyrian intermediaries. The word has been borrowed by the Turkish language as pide , and appears in the Balkan languages as Bosnian-Serbian-Croatian pita , Romanian pită , Albanian pite , and Bulgarian pitka or pita ; however, in
3534-570: The word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα ( píta , "bread, cake, pie"), in turn from Byzantine Greek (attested in 1108), possibly from Ancient Greek πίττα ( pítta ) or πίσσα ( píssa ), both "pitch/resin" for the gloss, or from πικτή ( piktḗ , "fermented pastry"), which may have passed to Latin as picta cf. pizza . In Levantine Arabic it evolved into fatteh , (since Old Arabic / p / evolved into / f /). Other hypotheses trace
3596-502: Was a pie renaissance in the 1980s, when old-fashioned pie recipes were rediscovered and a wide range of cross-cultural pies were explored. Meat pies with fillings such as steak, cheese, steak and kidney , beef and ale, lamb and mint, minced beef , or chicken and mushroom are popular in the United Kingdom , Australia , South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops. Pot pies with
3658-554: Was banned as a frivolous activity for 16 years, so mince pie making and eating became an underground activity; the ban was lifted in 1660, with the Restoration of the monarchy. Food historian Annie Gray suggests that the myth of the Puritans "actively" banning mince pies came about "due to the defenders of Christmas" who reported Puritan vitriol "with a certain amount of exaggeration". In the 17th century, Ben Jonson described
3720-444: Was fashionable in England from the 1650s onward, then fell out of favour during the 18th century. Pumpkin was sliced, fried with sweet herbs sweetened with sugar and eggs were added. This was put into a pastry case with currants and apples. Pumpkin pie was introduced to America by early colonists where it became a national dish. During the 19th century, pies became, according to food historian Janet Clarkson, "universally esteemed" in
3782-624: Was imported from the UK for the first week, then was switched to local bakers. In 2004, the Kofta variant was added, while in 2005, the sandwich was introduced in Malaysia and a limited spicy beef variant in 2006. Pita Pita ( Greek : πίτα , romanized : pita / ˈ p ɪ t ə / or US : / ˈ p iː t ə / ) or pitta ( British English ) is a family of yeast- leavened round flatbreads baked from wheat flour , common in
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#17327978961953844-633: Was introduced as the Greek Mac in 2001 in Greece. The McArabia was introduced in Saudi Arabia and UAE in March 2003 in response to a sharp fall of profits in 2002, and declared a permanent product, due to boycotts on American brands and restaurants over the war in Iraq and claims that the ingredients were not from local vendors. The first version of the sandwich used grilled chicken with pita bread which
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