Recipes for Shabbat
By Eileen Goltz
origin of pita is unknown but it's definitely Middle Eastern and Greece,
Egypt, Israel and Syria have all had a variation of the pita in their
culinary archives for centuries. For those unfamiliar with the pita, it's a
round, flat bread that is often filled with meat, vegetables and salad.
Baked as an individual portion, when cut in half, a pocket forms. This
pocket filling can be almost anything. The most common stuffings are falafel
(fried chickpea balls) and/or humous and salad. The Greeks prefer their gyro
sandwich, pita usually filled with lamb roasted on a skewer. In Israel this
delicacy is known as shawarma, with the lamb often replaced by turkey.
This wonderful sandwich is as substantial as any hoagie-and much lower in fat.. You can use regular yogurt and mayonnaise in the sauce for a slightly fuller flavor.
sauce: In a medium sized bowl whisk together the yogurt, mayonnaise,
peppers, basil and garlic. Season to taste with salt and pepper. Cover and
refrigerate. For the sandwiches: Preheat oven to 425. Spray 2 heavy large
baking sheets with vegetable oil spray. In a small bowl whisk together the
olive oil, vinegar and oregano. Season to taste with salt and pepper. Whisk
eggs and 2 tablespoons water in medium bowl to blend. Place the breadcrumbs
in shallow dish. Place the flour in another shallow dish. Lightly dust each
eggplant slice with flour; dip the eggplant slices into the beaten egg
mixture and then into breadcrumbs, coating the slice completely. Place
coated eggplant slices on the prepared baking sheets. Drizzle the top of the
slices with olive oil mixture. Let the slices stand 15 minutes. Bake until
brown on both sides and tender, turning occasionally, about 30 to 35
minutes. Remove the eggplant from the oven and let it cool on the baking
sheets. Place 2 or 3 eggplant slices in each pita. Stuff each pita equally
with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over
filling in each pita and serve. Makes 6 servings. This recipe can be doubled
to 325. Cut each pita bread horizontally in half, forming 2 pita disks.
Brush disks with olive oil. Sprinkle disks with Parmesan cheese, then with
just a pinch of each of the herbs. Cut each disk into 6 wedges. Arrange pita
wedges in single layer on large baking sheets.
to 375. Halve pitas horizontally and sprinkle rough sides with salt and
pepper to taste. Place the pitas on a baking sheet toast pitas, rough sides
up, and bake in middle of oven until golden, about 5 minutes. Break the
pitas into bite-size pieces. Rinse and drain beans in a colander. Place the
corn with water and bring to a boil. Drain corn and when cool enough to
handle cut kernels from cobs into a bowl or use frozen corn, uncooked and
defrosted. Add the pita pieces to the bowl and then add the beans onion,
celery, vinegar, olive oil, and feta as well as the salt and pepper to
taste. Toss to combine. Makes 4 servings.
Note about Blueberries
In a bowl
combine the orange juice, oranges, apples, grapes, cantaloupe, strawberries
and blueberries. Mix to combine. Spoon 1/2 cup of fruit mixture into each
pita half with a slotted spoon. Top each evenly with yogurt; sprinkle with
brown sugar and almonds. Makes 24.
Into a small bowl, mix together oil and crushed garlic clove. Brush each pita bread with oil/garlic mixture; stuff with 2 to 3 tomato slices. Garnish each pita bread with 3 red onion rings and half of feta cheese. Evenly garnish feta cheese with artichoke slices. Garnish with black olives. Salt and pepper. If prepared ahead of time, wrap sandwiches into plastic wrap and refrigerate for up to 3 hours. Remove from refrigerator approximately 20 minutes before serving.
In a bowl combine the chicken breasts, bean sprouts, celery, water chestnuts, scallions, sesame seeds, soy sauce, ginger, garlic powder and mayonnaise. Mix to combine and salt and pepper to taste. Fill the pitas and serve. Serves 6.
© Eileen Goltz 2003