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F r o m W i k i p e d i a , t h e f r e e e n c y c l o p e d i a
Pestil , also known as bastık or pastegh (Armenian : պաստեղ ) is dried fruit pulp, best exemplified in the English term "fruit leather." Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container. It is a popular dessert in Armenia and Turkey .[3]
Pestil might be made with different types of fruit beside plums. Apples, apricots, pears, peaches and melons are popular choices.[4]
Etymology and History
[ edit ]
Armenian rolled up pastegh
According to Robert Dankoff , the term bastik , used in much of Anatolia including Bursa , Kayseri , and Van , derives from Armenian pasteł (պաստեղ , "pastegh " / "fruit leather") which in turn derives from Ancient Greek pastillos (πάστιλλος , "pastille").[5] This word and the fruit leather it describes was first attested in Middle Armenian as պաստեղ (pasteġ) in the year 1227 AD.[citation needed ]
According to Turkish-Armenian linguist Nişanyan Sevan , pestil and pastillo are cognates and pastillo might have derived from Italian pastello . The dictionary asserts that the relationship between pestil and French pastille is ambiguous. The first Turkish attestation of the word is dated back to 1501 dictionary Câmiü'l-Fürs. [6]
See also
[ edit ]
References
[ edit ]
^ "Pastegh (TTU Lavash or Sour Lavash) - Armenian Sweet & Tart Chewy Fruit Learher" . 8 October 2022.
^ Kristbergsson, Kristberg; Oliveira, Jorge (2016-03-09). Traditional Foods: General and Consumer Aspects . Springer. ISBN 978-1-4899-7648-2 .
^ Dankoff, Robert (1995). Armenian Loanwords in Turkish . Otto Harrassowitz Verlag. ISBN 978-3-447-03640-5 .
^ "pestil" . Nişanyan Sözlük . Retrieved 2020-10-21 .
External links
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Հայկական խոհանոց
Ingredients
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Pestil&oldid=1234907557 "
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● T h i s p a g e w a s l a s t e d i t e d o n 1 6 J u l y 2 0 2 4 , a t 1 9 : 1 5 ( U T C ) .
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