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Portion of Arabic Pita with Chicken Salad
Dough for Arabic Pita
Ingredients:
- 500 g all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
- 300 g water
- 4 tablespoons olive oil
Instructions: In a bowl, combine the flour, salt, pepper, sesame seeds, and olive oil. Gradually add the water, kneading until you achieve a soft dough that doesn’t stick to your hands. Add a bit more flour if needed. Cover the bowl and let the dough rest for 30 minutes. Line a baking sheet with parchment paper. Divide the dough into 7 pieces, roll each one into thin pitas, and place them on the baking sheet. Sprinkle more sesame seeds on top, pressing gently to help them stick. Bake in a preheated oven at 190-200°C (375-400°F) for about 15 minutes or until they reach your preferred level of doneness.
Ingredients for 2 Servings
- 2 Arabic pitas
- 1 chicken breast
- Salt, for boiling the chicken
- 1 small onion, finely chopped
- 1 tomato, diced
- 4-5 slices of turkey, chopped
- 1 hard-boiled egg, diced
- 100 g kasseri cheese, cubed
- 250 g mayonnaise
- 2-3 tablespoons ketchup or mustard
- 2 tablespoons olive oil
- Lettuce leaves, as desired
- (Optional) Chopped parsley, capers, or pepper
Instructions for Chicken Salad
In a pot, place the chicken breast with salt and cover with water. Boil over medium heat for 35-40 minutes, until thoroughly cooked. Meanwhile, prepare the other ingredients and place them in a salad bowl, ready to be mixed. Once the chicken is cooked, let it cool slightly, then shred it by hand into small pieces. Add the chicken to the bowl, mixing well so all the ingredients come together.
To Serve
Place the pitas on plates, then top each pita with a generous portion of the chicken salad. Serve with a side of tomato or lettuce salad for a refreshing accompaniment.
Arabic Pita with Beef Patties
Arabic Pita Dough
Ingredients
- 500 g all-purpose flour
- 2 tsp salt
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
- 300 g water
- 4 tbsp olive oil
Preparation
- In a bowl, combine the flour, salt, pepper, sesame seeds, and olive oil.
- Gradually add the water while kneading until a soft, non-sticky dough forms. Add more flour if necessary.
- Cover the bowl and let the dough rest for 30 minutes.
- Line a baking tray with parchment paper.
- Divide the dough into 7 pieces, roll them into thin rounds, and place them on the tray.
- Sprinkle sesame seeds on top and press gently to adhere.
- Bake in a preheated oven at 190–200°C (375–390°F) for approximately 15 minutes, or until done to your preference.
Ingredients for 2 Servings
For the Beef Patties
- 500 g ground beef
- 4 slices of stale bread, soaked and squeezed
- 2 tbsp chopped parsley
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp ground cinnamon
- 1 egg
- Salt
- Pepper
- Oregano
- 2 tbsp vinegar
- 2 tbsp olive oil
For Garnish
- Tomato slices
- Feta cheese
- Lettuce leaves
- Oregano
Preparation for the Beef Patties
- Place the ground beef in a bowl, spread it out slightly, and drizzle with vinegar.
- Add all remaining ingredients and knead thoroughly for about 10 minutes until the mixture is fluffy and well combined.
- Cover the bowl and refrigerate for 2 hours to allow the flavors to develop.
- Remove from the refrigerator, knead the mixture for 2–3 minutes, and shape into patties of your desired size.
- Bake in a preheated oven at 190–200°C (375–390°F) for 30–35 minutes, flipping halfway, until the patties are golden brown on all sides.
To Assemble
- Place the pita breads on your countertop.
- Layer the beef patties, tomato slices, feta cheese, lettuce leaves, and oregano on each pita.
- Fold the pita in half and grill in a sandwich press for approximately 5 minutes.
Serving with Pita and Sheftalia
Pita Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon vinegar
- Lukewarm water
- A few drops of olive oil for each pita when cooking
Preparation In a bowl, sift the flour and make a well in the center. Add the yeast, salt, vinegar, and sugar. Gradually add lukewarm water, kneading until you have a soft dough. Cover with a towel and let it rise for 1 hour. Divide the dough into 4 or 5 pieces, depending on your preferred pita size. Flatten each piece by hand or with a rolling pin and add a few drops of olive oil. Cook each pita in a non-stick pan for 3-4 minutes on each side. Keep them warm until ready to serve to preserve their softness.
Ingredients
For the Sheftalia
- 500 g pork caul fat (panna or mbolia)
- 200 g water and 100 g vinegar for soaking
- 500 g pork mince
- 1 ripe tomato, finely chopped
- 2 onions, finely chopped
- 1 bunch parsley, chopped (leaves only)
- Salt and pepper to taste
For Serving
- 5 cherry tomatoes, halved per serving
- 3-4 slices onion per serving
- 1 potato per serving
- Olive oil for frying potatoes
- Salt for potatoes
- Sweet paprika
- Lettuce leaves
Preparation For the Sheftalia Soak the caul fat in water with vinegar overnight. In the morning, drain in a colander. In another bowl, mix the pork mince, parsley, onion, tomato, salt, and pepper, and knead well. Shape into portions of 100-120 g each. Cut the caul fat into pieces large enough to wrap each portion like a dolma. Roll each portion twice in the caul fat to prevent breakage during cooking. Grill over charcoal for 10-12 minutes per side, or bake in a preheated oven at 200°C (390°F) for 20-25 minutes, depending on your oven.
For the Potatoes Peel the potatoes and cut them into thick, rectangular strips. Heat oil in a skillet over high heat. Add the potatoes and fry until golden and crisp.
To Serve Place the pita on each plate, topped with fried potatoes (salted), sheftalia, cherry tomatoes, onion slices, lettuce leaves, and a sprinkle of sweet paprika.
Enjoy this hearty and flavorful Mediterranean-style pita with savory sheftalia, perfectly complemented by fresh vegetables and crispy potatoes. A delightful combination for a fulfilling meal!
Pizza with Arabic Pita
Dough for Arabic Pita
Ingredients
- 500 g all-purpose flour
- 2 tsp salt
- 1 tbsp sesame seeds
- 1/2 tsp black pepper
- 300 g water
- 4 tbsp olive oil
Instructions
- In a bowl, combine the flour, salt, pepper, sesame seeds, and olive oil.
- Gradually add the water while kneading to create a soft, non-sticky dough. If needed, add a bit more flour.
- Cover the bowl and let the dough rest for 30 minutes.
- Line a baking tray with parchment paper.
- Divide the dough into 7 pieces, roll each into thin rounds with a rolling pin, and place them on the tray.
- Sprinkle sesame seeds on top and press lightly to help them stick.
- Preheat the oven to 190–200°C (375–390°F) and bake for about 15 minutes, adjusting the time based on your oven and desired crispiness.
Ingredients
- 1 Arabic pita
- 1 tbsp tomato sauce or ketchup
- 1 tbsp olive paste
- 100 g melting cheese
- 1/2 green bell pepper, sliced into rings
- 80 g feta cheese, crumbled
- 2 slices of toast cheese, cut into strips
- 2 slices of turkey, cut into strips
Instructions
- Place the Arabic pita on a baking tray.
- Spread the tomato sauce and olive paste over the pita.
- Layer the melting cheese, green bell pepper rings, feta, toast cheese, and turkey slices on top.
- Bake in a preheated oven at 200°C (390°F) for 15–20 minutes, depending on your oven.
Sheftalia Wrap (Pita with Grilled Meat Rolls)
Ingredients for the Pita Bread
- 500 g all-purpose flour
- ½ packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each pita
Preparation for the Pita Bread
- Sift the flour into a bowl, make a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add lukewarm water and knead until you have a soft dough that doesn’t stick to your hands.
- Cover the bowl with a clean towel and let it rise for 1 hour.
- Divide the dough into 4–5 pieces, depending on the desired size of the pita.
- Roll out each piece with your hands or a rolling pin, adding a few drops of olive oil.
- Cook each pita in a non-stick pan for 3–4 minutes on each side.
- Keep warm to maintain flexibility for wrapping.
Ingredients for Sheftalia (Cypriot Meat Rolls)
- 500 g pork caul fat (panna)
- 200 g water and 100 g vinegar (for soaking the caul fat)
- 500 g ground pork
- 2 large onions, finely chopped
- 1 ripe tomato, finely chopped
- 1 bunch parsley leaves, finely chopped
- Salt
- Pepper
Ingredients for Filling
- 5 cherry tomatoes, halved, per wrap
- 3–4 slices of onion per wrap
- 1 potato per wrap
- Salt (for the potatoes)
- Sweet paprika
Preparation for Sheftalia
- Soak the caul fat in water and vinegar overnight. Drain it in a colander in the morning.
- In a bowl, mix the ground pork, parsley, onion, tomato, salt, and pepper. Knead the mixture thoroughly.
- Divide the mixture into 100–120 g portions.
- Cut the caul fat into pieces large enough to wrap the meat, like rolling stuffed grape leaves.
- Wrap each portion of meat twice with the caul fat to ensure it doesn’t break during cooking.
- Grill on charcoal for 10–12 minutes per side or bake in a preheated oven at 200°C (390°F) for 20–25 minutes.
Preparation for the Potatoes
- Peel and cut the potatoes into rectangular strips for frying.
- Heat oil in a pan over high heat and fry the potatoes until golden brown.
- Remove with a slotted spoon and place them on paper towels to drain excess oil.
Assembling the Wraps
- Lay the pita breads on a flat surface.
- Add the fried potatoes and sprinkle with salt.
- Place the sheftalia, cherry tomatoes, onion slices, and paprika.
- Fold the pita by bringing the edges together on one side, wrapping it tightly to form a wrap.
