{"id":12831,"date":"2025-04-23T09:08:00","date_gmt":"2025-04-23T09:08:00","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12831"},"modified":"2025-12-18T11:21:40","modified_gmt":"2025-12-18T11:21:40","slug":"die-pita","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/die-pita\/","title":{"rendered":"Die Pita"},"content":{"rendered":"\n<p><em><strong>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p><br>Die Pita als typisch griechisches Gericht, das wir heute in vielen Varianten im ganzen Land finden, gab es in verschiedenen Formen bereits im antiken Griechenland. Die damals als plakous bezeichneten, runden und flachen Fladen wurden aus einem Teig hergestellt, der je nach Zutaten viele Varianten kannte. Dabei tragen die verschiedenen Rezepte unterschiedliche Namen; ihnen gemein ist die flache Form, die durch Backen auf einer Platte erreicht werden konnte. \u201ePlakous\u201c bzw. im Plural \u201eplakountes\u201c waren sowohl bei religi\u00f6sen Festen als Opfergaben als auch bei t\u00e4glichen Mahlzeiten weit verbreitet. Ihre Verwendung im t\u00e4glichen Leben zeigt sich in den h\u00e4ufigen Erw\u00e4hnungen in Texten der klassischen und hellenistischen Zeit, insbesondere in der antiken Kom\u00f6die. Ihre runde Form wird in \u201eDie Acharner\u201c von Aristophanes erw\u00e4hnt, und sie wurden oft mit Honig serviert, wie beispielsweise Archestratos berichtet, der Athen als ihren Ursprungsort ansieht. Aber auch auf Samos wird laut dem antiken Kom\u00f6diendichter Sopatros diese S\u00fc\u00dfspeise hergestellt. Plutarch zufolge waren die \u201eplakountes\u201c von Samos sogar sehr ber\u00fchmt!<br>Ein Rezept, das der \u201eSfakiani-Pita\u201c oder der \u201eMelopita\u201c der \u00c4g\u00e4ischen Inseln zu \u00e4hneln scheint und ebenfalls zur Kategorie der \u201eplakountes\u201c geh\u00f6rt, ist unter dem Namen nastos bekannt. Dieses Geb\u00e4ck erinnert an einen mit viel K\u00e4se gef\u00fcllten Teig, wie Pherekrates berichtet, und dasselbe Wort finden wir in Aristophanes\u2018 \u201eDie V\u00f6gel\u201c, wo das Geb\u00e4ck mit Honig zubereitet und den G\u00f6ttern dargebracht wird. Athenaios beschreibt eine solche mit Honig \u00fcbergossene Pita, die gro\u00df und wei\u00df, warm und duftend aus dem Korb f\u00fcr Opfergaben hervorschaute, so lebhaft, dass dem Leser wahrhaft das Wasser im Mund zusammenl\u00e4uft.<br>Es scheint, dass diese Pitas eine unterschiedliche Gr\u00f6\u00dfe aufweisen konnten; man nimmt an, dass die gr\u00f6\u00dferen in kleine St\u00fccke geschnitten wurden, wie man es bis heute bei gro\u00dfen Pitas tut. Dies scheint der Ursprung des Wortes nastokopos zu sein, das wir beim antiken Kom\u00f6diendichter Platon finden \u2013 eine Zusammensetzung aus \u201enastos\u201c und dem Wort f\u00fcr \u201eschneiden\u201c.<br>Das Wort plakous ging als \u201eplacenta\u201c in die lateinische Sprache ein; es ist heute sowohl in der griechischen K\u00fcche als auch in der K\u00fcche Rum\u00e4niens, Ungarns und Mitteleuropas zu finden. In verschiedenen Varianten tragen die heutigen \u201eplakountes\u201c Namen, die an das antike Wort erinnern, und bezeichnen s\u00fc\u00dfe und herzhafte Bl\u00e4tterteigpasteten in der K\u00fcche der Insel Lesbos sowie der Roma Griechenlands. In der \u00f6sterreichischen K\u00fcche bezeichnet das Wort \u201ePalatschinken\u201c, das seinen Ursprung im altgriechischen Wort \u201eplakounta\u201c hat, kleine, d\u00fcnne Pfannkuchen, die typischerweise mit meist s\u00fc\u00dfen Zutaten wie Honig und Marmelade serviert werden.<br>Ob im antiken Griechenland oder heute \u2013 die Grundidee, gemahlenes Getreide, vor allem Weizen, mit Wasser zu einem Teig zu vermischen und mit s\u00fc\u00dfen und herzhaften Zutaten zu kombinieren, hat einen beeindruckenden gastronomischen Reichtum hervorgebracht.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"865\" height=\"577\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-1.png\" alt=\"\" class=\"wp-image-12832\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-1.png 865w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-1-300x200.png 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-1-768x512.png 768w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-1-360x241.png 360w\" sizes=\"(max-width: 865px) 100vw, 865px\" \/><\/figure>\n\n\n\n<p>Abbildung 1<br>Trachanopita (links) und Spanakotyropita mit Filoteig, zubereitet von Sofia Papageorgiou (\u2020) in Kosmati in der Gemeinde Grevena, September 2017. Foto von S. M. Valamoti.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"519\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-4.jpeg\" alt=\"\" class=\"wp-image-17521\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-4.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/04\/image-4-300x225.jpeg 300w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p><strong>Abbildung 2<\/strong><strong><\/strong><\/p>\n\n\n\n<p>\u201eSfakiani-Pita\u201c, zubereitet von Maria und Niki Saridaki in Mires auf Kreta, 2022. Foto: Niki Saridaki. Aus Valamoti, S. M., Fyntikoglou, V., Symponis, K.; 2022, Food Crops in Ancient Greek Cuisine, Thessaloniki, University Studio Press.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Die Pita als typisch griechisches Gericht, das wir&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7968,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[3166,3165,1683],"class_list":["post-12831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-gastronomie-de","tag-istoria-de","tag-ellada-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Die Pita - Umgekehrte 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