Turkish flatbread traditionally prepared during Ramadan.(Ramazan pidesi). Alan Davidson in The Oxford Companion to Food (OUP: Oxford 1999) states that Northern Italian dialects transformed the word pitta into pizza!
See also: THE ORIGINS OF PIDE Words by Simon Johnson "...The first visit I made on my research into the history of pide was inevitable: historian and translator, and moreover, good friend, Brendan Freely. Freely, a long time resident of Istanbul whose work is full of great anecdotes and personal stories. If anyone would know where to begin, it would be Freely. But his first response somewhat threw me. “Which pide?”he demanded,“The Ramazan type pide? The flatter, thinner pide they have in some restaurants? The pide they use in the döner places? Or the Black Sea pide with cheese?”... The pide with cheese is found throughout this region (Black Sea) and in neighbouring country, Georgia, too where it is known as khachapuri ( - xač'ap'uri also meaning "cheese bread"). As with Turkish pide, there are many variants of khachapuri — though perhaps the most revered is the khacapuri from the Adjari area, which also bears the most resemblance to the boat shaped Turkish pides." SOURCE Babaji
Mavi Boncuk |
Ekmek: Bread EN [1]; oldTR: [ Uygurca Maniheist metinler, 900]; ötmek [ekmek] oldTR: [ Kaşgarî, Divan-i Lugati't-Türk, 1073]; etmek: al-χubz [ekmek] (...) ötmek [ekmek, üç ayrı yerde] (...) epmek [ekmek, partially in some Oghuz and Kipchak] CumanTR: [ Codex Cumanicus, 1303]; ötmek est panis sed ötmäkči est ille qui fecit panem ['ötmek' ekmektir, 'ötmekçi' ekmek yapan kişidir]TTü: [ Meninski, Thesaurus, 1680]; etmek vul. ekmek: Panis. From tartar TR: [ Ahmed Vefik Paşa, Lugat-ı Osmani, 1876]
ekmek: ütmek ki, ütülenmiş, dough exposed to/treated with fire
from Tartar TR etmek ekmek oldTR ötmek/etmek a.a. oldTR üt- ateşte kızartmak +mAk
Somun: Loaf EN[2]; fromGR psomín ψωμίν ekmek, çörek old GR psōmós ψωμός lokma
çörek: ETü: [ Kaşgarî, Divan-i Lugati't-Türk, 1073]; çörek: al-ḳurṣ [halka? yuvarlak ekmek?]; Tartar TR: çörek otu [ Yadigâr-ı İbni Şerif, 1421 naˁnaˁyla çörek otuŋı dögüp göbek üzerüŋe yaku eyleseler; Tartar TR: [ Ahmed Vefik Paşa, Lugat-ı Osmani, 1876]
çöreklenmek: Kıvrılıp kangal olmak, yılan kat kat bükülmek.
oldTR çörek yuvarlak ekmek from oldTR çevür- çevirmek, yuvarlamak +Ak ; to make round, into a coil.
Poğaça: [ Evliya Çelebi, Seyahatname, 1683] değirmenlerden taze ıssı poğaçalar gelüp.
From IT focaccia külde pişmiş küçük hamur işi; small dough piece baked in ashes EN oldLatin focacia a.a. Latin focus ocak, ateş; fire, oven EN
Lavaş: [ anon., Ferec ba'd eş-şidde, 1451]; götürebildügince lavāş girde külīceler biryānlar (...) aldı eve geldi; [ Meninski, Thesaurus, 1680]; levāş & levāşe: panis orbicularis tenuis [ince yuvarlak ekmek| flat round bread EN]; from Persian lavāş لواش yassı ekmek, yufka from Aramaic lawaş/layş לושׁ hamur;dough EN; Aramaic lwş hamur yoğurmak; kneading and making dough EN. Same word used in Armenian and Kurdish from Aramaic/Syriac source.
Hamur: Dough EN[4][ Codex Cumanicus, 1303] pasta - Tr: χamir [ Meninski, Thesaurus, 1680] χamīr vul. χamur: ˁacin içine kattıkları māye (...) & ipsa massa subacta [ve ayrıca, mayalanmış hamurun kendisi] [ Ahmed Vefik Paşa, Lugat-ı Osmani, 1876] χamursuz bayramı fromAR χamīr خمير kabarmış, mayalanmış, mayalanmış hamur; leavened dough, fromAR χamara خمر kabardı, mayalandı; leavened and risen EN Arabic makes a distinction between leavened and unleavened dough.
[1] bread (n.) Old English bread "bit, crumb, morsel; bread," cognate with Old Norse brauð, Danish brød, Old Frisian brad, Middle Dutch brot, Dutch brood, German Brot. According to one theory [Watkins, etc.] from Proto-Germanic *brautham, which would be from the root of brew (v.) and refer to the leavening.
But OED argues at some length for the basic sense being not "cooked food" but "piece of food," and the Old English word deriving from a Proto-Germanic *braudsmon- "fragments, bits" (cognate with Old High German brosma "crumb," Old English breotan "to break in pieces") and being related to the root of break (v.). It cites Slovenian kruh "bread," literally "a piece."
Either way, by c. 1200 it had replaced the usual Old English word for "bread," which was hlaf (see loaf (n.)). Slang meaning "money" dates from 1940s, but compare breadwinner. Bread-and-butter in the figurative sense of "basic needs" is from 1732. Bread and circuses (1914) is from Latin, in reference to food and entertainment provided by governments to keep the populace happy. "Duas tantum res anxius optat, Panem et circenses" [Juvenal, Sat. x.80].
[2] loaf (n.) late 13c., from Old English hlaf "portion of bread baked in a mass of definite form," from Proto-Germanic *khlaibuz (source also of Old Norse hleifr, Swedish lev, Old Frisian hlef, Old High German hleib, German Laib, Gothic hlaifs "bread, loaf"), of uncertain origin, perhaps connected to Old English hlifian "to raise higher, tower," on the notion of the bread rising as it bakes, but it is unclear whether "loaf" or "bread" is the original sense. Finnish leipä, Old Church Slavonic chlebu, Lithuanian klepas probably are Germanic loan words. Meaning "chopped meat shaped like a bread loaf" is attested from 1787.
[3] pita (n.) "thick, flat bread," 1951, from Modern Hebrew pita or Modern Greek petta "bread," perhaps from Greek peptos "cooked," or somehow connected to pizza (q.v.).
pizza (n.) 1935, from Italian pizza, originally "cake, tart, pie," of uncertain origin. The 1907 "Vocabolario Etimologico della Lingua Italiana" reports it is said to be from dialectal pinza "clamp" (from Latin pinsere "to pound, stamp"). Klein suggests a connection via loan-translation with Medieval Greek pitta "cake, pie," from Greek pitta "pitch" (cognate with Latin adjective piceus "of pitch").
[4] dough (n.) Old English dag "dough," from Proto-Germanic *daigaz "something kneaded" (source also of Old Norse deig, Swedish deg, Middle Dutch deech, Dutch deeg, Old High German teic, German Teig, Gothic daigs "dough"), from PIE *dheigh- "to build, to form, to knead" (source also of Sanskrit dehah "body," literally "that which is formed," dih- "to besmear;" Greek teikhos "wall;" Latin fingere "to form, fashion," figura "a shape, form, figure;" Gothic deigan "to smear;" Old Irish digen "firm, solid," originally "kneaded into a compact mass"). Meaning "money" is from 1851.