Wednesday, June 5, 2013

Pureed Beets with Yogurt & Za'atar and Homemade Pita

I am back to my Jerusalem cookbook tonight.  Maggie and I had lunch over the weekend at Mamnoon  and I was over the moon once again with their shamandar bi tahini and fresh pita bread.  I came home and looked in my Jerusalem cookbook, and sure enough, there was a similar version of it there.  No tahini in the recipe, but it did taste very much the same as Mamnoon's.  I skipped the goat cheese and hazelnuts from Jerusalem's recipe.  It is just so good already.  This recipe posted by Food and Wine is almost the same as what's in the book except in the book date syrup is used and not maple syrup.  I didn't track down any date syrup, but made my own by simply blending dates softened in boiling water and a little lemon juice.  

And finally, I have not had a store bought pita that comes close to the fresh ones right out of the oven.  I searched the internet and found this recipe from Smitten Kitchen.  I let the dough rise slowly in the refrigerator for two days and then removed it from the refrigerator this morning to sit at room temperature until ready to prepare.  I made a half recipe, and went for a smaller sized pita, splitting the dough into 9 pieces weighing about 1 1/2 ounce each.  Because of logistics of preparing the rest of the meal, I went ahead and baked the pitas a couple of hours before dinner and reheated them quickly in a hot oven right before serving.  Fabulous!


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