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From: ray@utcsri.UUCP (Raymond Allen)
Newsgroups: net.cooks
Subject: Re: What's it called?
Message-ID: <1632@utcsri.UUCP>
Date: Mon, 11-Nov-85 17:19:11 EST
Article-I.D.: utcsri.1632
Posted: Mon Nov 11 17:19:11 1985
Date-Received: Mon, 11-Nov-85 17:26:57 EST
References: <1250@decwrl.UUCP> <324@watmum.UUCP>
Reply-To: ray@utcsri.UUCP (Raymond Allen)
Organization: CSRI, University of Toronto
Lines: 24
Summary: 

In article <324@watmum.UUCP> tjsmedley@watmum.UUCP (Trevor J. Smedley) writes:
>In article <1250@decwrl.UUCP> burden@cheers.DEC (Dave Burden -- 381-2559) writes
>>
>>In June we took a trip up to Nova Scotia and spent it in and around 
>>Bridgewater.  One lunchtime we stopped into a local pizza place and ordered
>>what appeared to be a local favorite.  The filling was chucks of meat and 
>>tomatoes with a mild sauce all wrapped up in a thin layer of bread.
>>
>Being from Nova Scotia, I expect that what you ate were Donairs. They 
>are very popular around there, and unfortunately they are not so
>popular anywhere else that I've been. They also go by the name Gyros
>some places.
>Trevor J. Smedley                    University of Waterloo

Here, in Toronto it is called a Gyros.  Apparently, according to advertising,
they originated in Chicago.  In Montreal it is called a "Doner" and usually
is served as described above with onions added.  Montrealers call it a
Souvlaki, but I think that that is a misnomer.

By the way, the "thin layer of bread" is actually called Pita bread
(or Middle East Bread in some parts).

				Ray Allen
				utcsri!ray