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| Baking pitas in an outdoor oven. |
I had some of the most wonderful pita bread ever during our trip to Egypt, as well as the best feta cheese I have ever eaten.
The compound at the Cairo Marriott had a few outdoor restaurants including one where the fresh breads were made. Two women did this from at least 9 a.m. to well after 10 p.m. I can't say it was the same women all day, but I saw with my own eyes how long a day the ovens worked.
One woman shaped the breads and set them out on a table covered in barley bran. When her side was full she spun the table around so the second woman could bake them.
I'm grateful to have seen this, grateful to have eaten it, grateful for their hard work, and very, very grateful that I do not have to make a living this way.
12 comments:
Being able to see the source of one's pleasure makes it all the more pleasurable...especially with food, but not with meat...ooo dear, need more coffee.
Good point, Tabor.
Sounds like a very efficient way to deal with high volume baking!
But I agree with you - not a way I'd like to make my living.
Bag Lady, I don't think they ever stopped.
Makes one appreciate the food all the more, when you realize the work put in. (Wish my kids would learn this;)
I'm sure it was absolutely delicious.
I like the photo of the actual process....and that oven must be a work in itself!
So interesting! What a process. It makes you really appreciate everything, doesn't it?
That is a great photo. An interesting process, to be sure, but not one you would want to do every day.
What a unique culture. And I love pita bread.
How very interesting! Not a way I'd choose to make my living either.
Dawn, it was very good.
Bossy Betty, yes it sure does.
Laurita, thanks.
It sure is, David.
Reb, glad you don't have to.
It sure gives an appreciation for what goes into the process. We rarely think of that - we who grab factory-made things off a shelf. I love the photo, Leah.
Hilary, you're right. We don't have to think so we don't. Thanks.
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