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Ingredient:
1 loaf crisp local bread
3 tomatoes, chopped very small
5-6 cucumbers, chopped very small
1 onion, grated
2-3 garlic cloves, crushed
1 lettuce heart, shredded
a few fresh mint leaves
2 tablespoons lemon juice
1 tablespoon sumac
2 tablespoons oil
salt
Cut up the bread into small pieces 1-1 1/2 inches square, sprinkle with cold
water, and place in a salad bowl. Pile all the vegetables and the mint leaves
over the bread. Mix lemon juice, sumac, salt and oil. Pour over fatush and
toss.
Ingredients
1 cup chopped pitted dates
1 cup chopped dried figs
1/4 cup unsalted butter, softened
1 1/2 teaspoons baking soda
1 cup boiling water
1/2 cup white sugar
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch
baking pan.
2 In a medium bowl, combine the dates, figs, butter and baking soda. Pour
in the boiling water, stir well and let stand for 15 minutes.
3 Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose
flour, whole wheat flour, baking powder and salt; stir into the date mixture
just until blended. Pour batter into prepared pan.
4 Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted
into center of the loaf comes out clean. Cool in the pan for 10 minutes, then
turn out onto a wire rack to cool completely.
Makes 8 loaves.
1 teaspoon active dry yeast
1/4 cup warm water
1/2 cup fat free plain yogurt at room temperature
1/2 teaspoon baking soda
1 cup barley flour
1 cup wholewheat flour (or other whole grain)
1/2 teaspoon salt
Dissolve the yeast in warm water.
Stir the yogurt until smooth, then mix in the baking soda. Yogurt will froth. Combine the flours in a mixing bowl with the salt. Add the yeast liquid and the yogurt. Stir. Knead by hand for 10 minutes.
Cover the bowl with plastic film and let rise in a warm place for 1 to 1.5 hours. until doubled in bulk. Turn the dough out onto a board and knead a little. Divide into 8 equal portions, and roll into little balls.
Roll each ball into a 6" round. Cover and leave for 20 minutes. Heat a griddle or electric frypan to medium high heat. Rub pan with oil or use cooking spray. Place one round of dough in pan and then press with a folded cloth to encourage small bubbles. This prevents a pocket from forming. Cook for 1.5 minutes, then turn and cook for one minute further. Edges of breads will appear moist when cooked.
Wrap and keep warm until all rounds are cooked. Serve warm.
Ingredients:
1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil
Instructions:
1. Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water
and let it stand for 10 minutes to proof and ferment it.
2. Dissolve the salt in the remaining warm water.
3. Put the flour in a large mixing bowl, making a well in the middle and put
the dissolved yeast and salt water into it.
4. With your hands, blend it into a dough.
5. You may need a bit more or less water depending on your flour.
6. Knead the dough in the bowl with your fists for 10-15 minutes or until
it is smooth.
7. Pour the oil over the dough and knead it again until the oil is absorbed.
8. Cover the dough in the bowl with a towel and set it in a draft free area
to rise to double it's bulk (1-2 hours), then punch it down and knead it again
for a few minutes.
9. Preheat your oven to 350°F.
10. Cut pieces of dough, egg size or larger, depending on the size of the
pita desired, shape them into balls with your hands and roll them out over
a lightly floured board or pastry cloth to 1/4 inch thickness.
11. Set 2 or 3 pitas on a lightly oiled cookies sheet and bake them on the
lower rack 2 to 3 minutes each side.
12. Pitas should be white and soft.
13. Wrap the baked pitas in a clean towel until they are cool, then store
them in plastic bags to prevent them from drying out.
14. When you are ready to use them, heat a bit of oil in a shallow skillet
and fry them a minute or so on each side, or until golden brown.
15. Use them immediately, because they get hard when they dry out.