Pita the Great

by Virginia T. Habeeb

The authoritative book on baking plain and whole wheat pita at home. Featuring instructions for making a half-dozen basic breads-each one low in sodium, fat, and calories, and guaranteed not to leak--... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0894800396
• ISBN13: 9780894800399
• Release Date: January 1986
• Publisher: Workman Publishing
• Length: 176 Pages
• Weight: 0.05 lbs.
• Dimensions: 0.5" x 8.0" x 8.2"

Customer Reviews

Pita patter, pass the platter of pretty pitas

Pita the Great--"you can split it, tear it or roll it, you can fill it, wrap it, dip it, top it; you can bake it, fry it, and toast it; you can make it and buy it" (13). Thus, Virginia T. Habeeb invites us into the Middle Eastern kitchen to try this food of earliest civilizations. The book is arranged into clever categories just as the title foreshadows. The first chapter dips into pita's history which must include yogurt and its variations, another of the earliest foods. Pour sheep or goat's milk into a sheep or goatskin in early morning. By the time of the evening meal--in the desert--the milk has become "thick and tangy custard-like curd: the first yogurt and a perfect pita accompaniment" (11). (When I went to Tunisia, my travel group went out into the desert to visit a family of Berbers who lived in elaborate tents with their extended family, chickens, goats, and camels. Because we brought fresh food and toys for the children, one of the women prepared pita in a manner I will never forget. She scooped up flour, added water, kneaded the mixture, then made it into a round. Meanwhile, the fire she made in the sand with sticks was now hot. She placed the round on the embers, then covered it with sand. In ten minutes she uncovered it, turned the round over, recovered the pita. When it was ready, she took it out, brushed off the sand, cut it into an assortment of squares, and served it with fresh yogurt. Talk about ambiance! That food ranks high in my litany of travel experiences.) There are many side trips in this book that go with the pita. Here's one: a Mediterranean breakfast, consisting of Orange Yogurt Shake, fresh figs, Herb-Scrambled Eggs in Yogurt-Cheese-Spread Poppy-Seed Pitas, thinly sliced minted tomatoes, and coffee or tea. Another is Kibbeh (Middle Eastern Meatballs), the national dish of both Lebanon and Syria, a combination of finely ground lean lamb, bulgur, onions, and spices. Another excursion takes us to Cucumber and Yogurt Salad with mint, a classic Middle Eastern salad. Or Tabbouleh, a bulgur salad made of bulgur, parsley, scallions, tomatoes, olive oil, and lemon juice. It is more than a salad, finding itself used as an appetizer, topping for pitas, or dinner salad. In "A Window in Copacabana: An Inspector Espinosa Mystery (Inspector Espinosa Mysteries)," Inspector Espinosa orders Falafel, his usual choice in a certain restaurant. What is falafel? Answer: Chickpea Croquettes, a food as characteristic of the Middle East as grits are in the South. Cook chickpeas, add to blender with onion, parsley, egg, baking soda, spices, salt, and pepper. Process, then refrigerate until firm. Shape into patties, fry in hot oil. Put each croquette into a pita pocket and add chopped vegetable salad and harissa (the Middle Eastern version of salsa). Of course, as with most of the recipes, there are variations based on individual Middle Eastern countries. Other chapter titles: Picker Uppers (get it? what the pita dips into), Pita Along-si

Great fillers and side dishes.

I found the recipes in this book to be easy to make, flavorful and a nice change from the ordinary. The bread recipe was not only simple but easily adaptable to a bread machine!