Talk:Taboon bread

message: I notice that more national cuisine categories are being added gradually. The manual of style warns that too many categories making it harder, not easier, for users to navigate. At the moment there aren't too many, but if the numbers keep growing, I'm going to chop back to just the generic ones (Arab, Levantine, Middle Eastern, Mediterranean etc.). All the national categories will be no more than an extra keypress away as they will fall under one or more of these headings.--Peter cohen (talk) 14:43, 14 May 2009 (UTC)
thread_title:  Please avoid too many categories 

message: Is the information about Belgium relevant?  —Preceding unsigned comment added by 88.197.136.237 (talk) 23:22, 17 August 2008 (UTC)
replies: text: Yes. What it needs is information about elsewhere also, not for the Belgian stuff to be removed. -Oreo Priest talk 00:04, 18 August 2008 (UTC)
thread_title: Belgium

message: Does anyone know whether the Turkish term for this is at all related to the term durum wheat, or are they just false cognates or something like that?
Pompous Trihedron (talk) 16:30, 13 July 2009 (UTC)
replies: text: Surely unrelated  -- Turkish dürüm is from the verb dürmek 'to roll'. --Macrakis (talk) 20:04, 7 March 2011 (UTC)
thread_title: Durum wheat

message: As a native Turkish speaker I'd liketo add that the whole meal is called a dürüm, so the line under the photo should say "as dürüm" and not "in dürüm" since the bread itself is called lavaş. 
Also dürüm does not always contain döner kebab, perhaps it could be said "kebabs are wrapped as dürüm", say, Adana dürüm is not made of döner rather meat grilled on shish.  —Preceding unsigned comment added by 217.68.210.80 (talk) 11:46, 12 March 2010 (UTC)
thread_title: as dürüm

message: This article says a 'taboon oven' is like an overturned wok, which makes it sound like a tava a.k.a. saç.  But the tabun oven article describes it as a kind of large, closed, beehive-shaped oven.  Which is it? --Macrakis (talk) 20:04, 7 March 2011 (UTC)
replies: text: I wonder. I just read this article and found myself thinking, this sounds like what is called Saj bread in Arabic. ComhairleContaeThirnanOg (talk) 16:36, 8 November 2011 (UTC)
thread_title: Taboon

message: This recent edit merged the dürüm page into the taboon bread page.  This was presumably based on the belief that dürüm is a kind of flatbread similar to taboon bread.  But in fact dürüm refers to a kind of rolled sandwich.  So unless there is some objection, I plan to restore the dürüm article and fill it out with more information.  Thanks, --Emir Ali Enç (talk) 20:01, 23 March 2011 (UTC)
thread_title: Merge from dürüm

message: The article currently claims that this bread is made from chickpea flour. It also claims that this is the bread known in Israel as לאפה‎ (laffa). I don't think it can be both. The recipes I'm finding for laffa are for wheat breads, and I'm quite confident the ones I tasted on my last trip were as well. Some clarification is required in some direction. --Dfeuer (talk) 07:03, 7 August 2014 (UTC)
replies: text: it's probably a confusion between laffa(made of wheat) to falaffel(made of chickpea flour) which is put sometimes in a laffa. מלא כל הארץ כבודי (talk)  —Preceding undated comment added 19:43, 12 September 2015 (UTC)
thread_title:  Flour type 

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thread_title:  External links modified