Mediterranean Madness

Pita magic! We followed Farmer Gabe’s suggestion of following Fannie Farmer’s pita bread recipe, and it worked! Some of them actually formed pockets… I was extremely excited about this, extremely. Before that, here’s Missy’s hummus (my favorite, ever):

Hummus (modified from Epicurious)

Food process these ingredients:
4 garlic cloves
1 teaspoon salt
2 cans chick-peas, drained and rinsed
2/3 cup well stirred tahin
1/2 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste

garnish with 1/4 cup fresh parsley leaves

Pita Time!

Before:


After (check out the pocket!):

Stuffed with Kait’s Middle Eastern Veggie Saute (also from Epicurious):

Pita:

1 package dry yeast
1 1/2 cups warm water
2 teaspoons salt
1 tablespoon cooking oil
3 1/2 to 4 cups all purpose flour

Add yeast to warm water, let stand a few minutes to dissolve. Add salt, oil and 2 cups of the flour. Beat until smooth then gradually add enough of the remaining flour to make manageable dough. Knead for 10-12 minutes on floured surface, adding flour as necessary. Put in greased bowl, cover and let rise to double bulk.

Divide into 12 equal(ish) pieces, rolling them into balls. Set aside on floured surface for 5 minutes. Roll out into disks (<1/4 inch thick). Set aside on floured surface and covered with a towel for 20 minutes. Bake for 2 minutes at 500 degrees on baking tiles, pizza stone, cast iron pot or cookie sheet.

Veggie side dish (so good, so easy):

1 teaspoon olive oil
1 1-pound fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.

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