Text 29387, 102 rader
Skriven 2012-09-09 11:16:04 av Dave Drum (1:18/200.0)
  Kommentar till text 29343 av JIM WELLER (1:123/140)
Ärende: pide #2
===============
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> I prefer to stay in my local world, where a pita is called a
 GJ> pide or a babari.

 JW> Lebanese pita which is very thin and puffs up to make a bread pocket
 JW> is common fare in Canada but I recently saw and purchased some
 JW> Turkish pide. Round, leavened, about 1 cm thick, no pocket.

 JW> I used some of them as a pizza base. The bread didn't crisp up by
 JW> the time the cheese melted and bubbled but it was tasty all the
 JW> same.

 JW> There are so many varieties of flat breads...

The previous reply to this got long, so -- here's the recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pita - Greek Style #2
 Categories: Beef, Breads, Dairy, Wine, Herbs
      Yield: 12 servings
 
      2 lb Ground beef
      1 md Onion; chopped
      4 cl Garlic; minced
    1/2 lb Fresh mushrooms; Sliced
      1    Turkish bay leaf
  1 1/4 ts Salt
    1/2 ts Chilli spice mix
    1/2 ts Cumin powder
    1/4 ts Cinnamon
      8 oz Can tomato sauce
    1/3 c  Burgundy or rose wine
      1 lg Egg
      8 oz Cream cheese; softened
      1 c  Creamed cottage cheese
    1/2 c  Crumbled feta cheese
    1/2 c  Unsalted butter; melted
      8 oz Phyllo leaves; thawed
    1/4 c  Dry bread crumbs

-------------------------GARNISHES-------------------------
           Parsley sprigs
     12    Cherry tomatoes
           Fresh fruit kabobs (opt.)
 
  Combine ground beef, onion and garlic in a large
  frying-pan; cook, stirring frequently until beef loses
  pink color. Pour off drippings. Add mushrooms, bay leaf,
  salt, chilli spice, cumin powder, and cinnamon; cook,
  stirring frequently, until mushrooms are tender about 5
  minutes. Stir in tomato sauce and wine; cook, covered, 10
  minutes, stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling.
  Combine egg and cream cheese in medium bowl, beat with
  electric mixer until smooth. Stir in cottage and feta
  cheeses and blend. Brush 13 x 9-inch baking pan with
  melted butter. Line pan with 1 sheet of pastry, fitting
  pastry to contour of pan. (Pastry will come up over edges
  of pan.) Brush pastry with butter. Layer with 3 more
  pastry sheets, brushing each with butter.
   
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat
  filling in layer over crumbs and 1/5 of the cheese filling
  over meat. Place 1 pastry sheet over cheese filling,
  crinkling to fit inside dimensions of pan; brush with
  butter and layer with 1/5 of the meat and 1/5 to the
  cheese fillings. Repeat with 3 more pastry sheets,
  crinkling each, brushing with butter and topping with
  fillings. Turn bottom pastry ends up over filling. Place
  remaining 8 pastry sheets smoothly over top, brushing each
  with butter.
  
  Using spatula, tuck top pastry sheets around inside edges
  of pan. With sharp knife, score top lightly in half
  lengthwise and sixths crosswise. (Do not cut through.)
  Bake in moderate oven (350øF/175øC) 1 hour or until top
  is golden brown. Cool at least 10 minutes before cutting
  along scored lines. Place a cherry tomato on each of 12
  small wooden picks and insert pick in center of each
  serving. Garnish with parsley. Garnish individual servings
  with fresh fruit kabobs, if desired.

  FRESH FRUIT KABOBS: To make fresh fruit kabobs, place
  chunks of fresh pineapple, cantaloupe, whole strawberries
  or other fruits in season on small wooden skewers.
  
  Contributed to the echo by: Jean Hores

  Servings: 12

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Being sober for so many years is getting interesting. - Peter O'Toole
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