In response to the excellent article by Charles Perry (“The Wide World of Flat Breads” Sept. 3), I enclose the following poem.
Most people like their bread to leaven,
But I consider flat bread heaven,
The greatest flat bread made of wheat’s a
Delicious, steaming slice of pizza
Whose crust is thick, dark brown and rusty,
Not soggy please, it must be crusty,
But there are flat breads more exotic,
Whose names are really quite hypnotic.
There’s lahvosh, comes from Yerevan,
It’s brought to stores by caravan,
And tasty, for it is Armenian,
Goes great with coffee that is Kenyan,
And carasau, that’s from Sardinia,
it looks like parchment, Abyssinia
Has breads like that, but most have gone
Into oblivion, Prester John
Took all secrets to his grave.
There’s bulgur bread that makes Kurds rave,
It’s called Casoki, great to chew,
with mezair salsa let it stew,
And eat it while it’s very hot,
Add lemon juice, if you have got.
GERSHON HEPNER, M.D.