Now that the cakes are ready, you can start baking. I bake in a special saucepan, which I have already talked about more than once.
It consists of 2 large "ladles" with handles, similar to our miracle stoves. The only difference is that in the miracle oven the spiral is closed in the top cover, i.e. it is not visible, but in my saucepan the spiral is open - you can see it in the photo.

The "secret" of getting an empty pocket inside the cake is the baking method.
The fact is that pita should be placed on a hot surface and baked at a very high temperature, the dough does not have time to rise evenly as in the oven and "breaks", forming an empty pocket inside. For example, here pita is baked in special ovens, placed near the fire, that is, the temperature is very high.
Another "secret" is that the baking pita should be placed on the same side as in the proofer. To do this, raise the edge of the towel and turn the pita over onto your hand, like this.

That is, it turns out that the pita is on the hand upside down. Now we turn the pita directly onto the hot surface of the stove and it turns out to be in the "correct" position, ie. she lies on the "bottom", on the same side on which she lay in the proofing board.
When baking pita, I first put the cake on top of the lid, as it starts to swell slightly, I push it inward, and put the next pita on the lid, then I take out the first pita (I just turn the lower pan by the handle - the pita falls on the table), and the second pita I push it inward, I put the 3rd pit on the lid, etc.

These are the Pitas you get.

I really love whole wheat bran Pitas, that's how I get them.

For whole grain pits, I make exactly the same dough. But since whole grain flour takes more water, then I make the dough a little softer, after raising the dough it becomes denser.
If you do not have such a pan, it does not mean at all that you cannot bake pita. The main condition for baking pita is high temperature.
You can bake pita in a skillet, and only brown it in the oven. To do this, heat the oven properly, put the pan on the fire (it would be nice to put a flame divider on top of the burner, but not necessary). DO NOT LUBRICATE WITH OIL! As soon as the pan is well heated (but no need to heat it!), Put Pita on it, when Pita is swollen, put it in the oven. It literally takes minutes. You cannot keep pita in the oven for a long time, otherwise it will turn into a crouton, because the dough is thin and baked instantly.
I tried to bake pita just in a pan, without using the oven, and it worked. Of course, her color is not as uniform as from the oven, but she baked wonderfully. Heat a frying pan, then turn the heat to moderate so that the pita does not burn. Put the pita on a hot frying pan, as it starts to swell, turn it over to the other side with a spatula - I didn't even put it in the oven, I just fried it from 2 sides in a pan and that's it. You don't have to wait for the pita to start swelling, but just turn it over after 2-3 minutes and it will still swell. My frying pan is ordinary, however, I also covered the pita with a lid on top and made the fire light.

The pan is the most common, I took the convex lid from the pan.

The girls also baked pita in a pan with a glass lid - they put the pita in a hot pan, covered it with a lid, after 2 minutes they turned the pita over and it swelled up. In general, try it and you will definitely succeed!
Pits may not inflate if the temperature is not high enough or if there is mechanical damage to the cake (the bottom is torn, for example).

Prepare basic foods before making pita at home. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift into another bowl with high sides wheat flour... Add dry yeast. Arm yourself with a hand whisk and stir to distribute the yeast evenly throughout the flour.

Pour liquid to the flour mixture.

Begin kneading with a spoon until a thick dough forms. Continue kneading on a dusty board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Stir until the butter is absorbed into the batter.

Cover with a tea towel and leave to raise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Pound the rested dough. Add a little flour if necessary. Divide into 8 pieces. Form a ball from each piece. Cover the blanks with a towel and work with each separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven in advance. Cover the baking sheet with parchment and send to the oven to heat up. Set the temperature to 260-270 degrees. Place the rolled pieces directly into the oven on a hot baking sheet.

Bake bread cake 5-7 minutes. Pita must remain white.

Fancy cakes are ready. Serve warm without anything or stuff. Absolutely any pita filling is easy to prepare. Bon Appetit!

Located at the crossroads of Africa and Asia, Egypt has a lot to offer delicious and original. Egyptian cuisine has absorbed the dishes of other eastern countries, Egyptian cooks adapted the recipes of Turkish, Lebanese, Syrian and Greek cuisines... Simple national dishes are prepared with big amount fresh and ripe fruits and vegetables, and seasoned with a little spice, although Egyptian dishes are rarely spicy.

Every meal is accompanied by bread, which is called "aish". Traditional bread"Aish baladi" (baladi bread) - round and fragrant cake wholemeal, rolled in ground wheat. It splits in half like a Greek pita ...

Filo dough (5 sheets)
Butter (for lubricating filo sheets) - 35 g
Egg yolk ( custard) - 1 PC
Sugar (custard 50 g + syrup: a glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter of the serving, so the number of products listed is not very large, in fact, the recipe contains each ...

Full Medames / Egyptian cuisine

One of the popular dishes in Egypt, Full Medames consists of beans served with butter, garlic and lemon juice... The word “Medames” is of Coptic origin and translates to “buried”. This refers to the way the dish was originally prepared: in a pot, buried in hot coal, or sand. Full Medames can be served with many toppings such as butter, tomato sauce, tahini, or with an egg. However, the most traditional method is to eat it simply with salt, with an Egyptian bread loaf. Nowadays, this dish national cuisine Egypt is exported to many Middle Eastern countries such as Syria, Lebanon, Saudi Arabia and Sudan.

Ingredients (for 4/6 servings)
Dried and peeled beans ...

Mahshi Egyptian Stuffed Vegetables

M "ahshi is one of the most popular dishes in Egypt. All kinds of vegetables are stuffed: small eggplants, zucchini, tomatoes, potatoes, peppers, grape leaves, cabbage, even onions. This is a very painstaking work, takes a lot of time, but the result is worth it!

Rice (filling) - 350 g
Bulb onion (filling; large) - 1 pc
Greens (filling; dill + parsley + cilantro) - 6 bunch.
Tomato (filling) - 1.5 kg
Mint (filling; powder) - 1 tsp
Salt (to taste)
Black pepper (filling) - 1 tsp.
Sweet paprika (filling; powder) - 1 tsp.
Chili pepper (filling; powder) - 0.5 tsp
Coriander (filling; powder) - 1 tsp
Vegetable oil (filling) - 50 ml
Garlic - 3 tooth.
Grape leaf - 250 g
Eggplant (7-12 cm long) - 15 ...

Sweet Gullesh / Egyptian cuisine

Egyptian sweetness: aromatic, crisp and juicy at the same time; resembles baklava, but without nuts; with custard. A delicious treat for lovers oriental sweets and sweet tooth. It is prepared very easily and quickly.

Filo dough (5 sheets)
Butter (for lubricating filo sheets) - 35 g
Egg yolk (custard) - 1 pc
Sugar (custard 50 g + syrup: a glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter of the serving, so the number of products listed is not very large, in fact ...

Mumbar. Egyptian cuisine

Most often, mumbar is such sausages stuffed with rice. But sometimes stuffed with minced meat.

Cooking rice for the filling.
Rinse 3 cups of rice. Fry in vegetable oil onion(pieces 3). There we add garlic to the onion through the garlic (we do not skimp). Fry everything until golden brown. A pound of tomato rrrrraz in a blender and to the onion. Can I have a couple more spoons tomato paste add. Slightly extinguished. And we lay the rice. Salt, pepper, coriander. We cut there a bunch of parsley, dill and cilantro. Stir, turn off the heat. Those. do not cook rice!
In general, all makhshi in Egypt are stuffed with this kind of rice. And mumbar is also a type of makhshi.

Cut off the neck from the plastic bottle (7-10 centimeters). Intestine ...

Koshary / Egyptian Cuisine

Koshari is considered a classic dinner dish of a poor Egyptian - a combination of pasta, legumes and rice, which is not very familiar to a European. The treat can be both incredibly hot and not very spicy, so ask the chef to cook it according to your taste (by the way, this applies to almost all Egyptian dishes).

For one serving of Koshari, mix 30 g boiled rice, 10 g ready-made lentils, 10 g deep-fried noodles, 10 g boiled chickpeas and prepared tubetti paste (small "wheels"). Then fill in everything green sauce(5 g cumin, 2 tablespoons olive oil and green chili) and 1-2 tbsp. tablespoons of tomato sauce made from stewed peeled tomatoes. Stir everything, place on a plate and sprinkle generously with chopped onion strips on top.

Save it to your wall, so as not to lose the recipe!

Ful / Egyptian Cuisine

Ful is a thick brown bean puree that is usually placed in pita or added to the Egyptian dish kushari - noodles with rice, chickpeas, fried onions and tomato sauce

Beans
onion
tomato juice
tomatoes
spices
vinegar

Soak beans overnight, then boil and drain. Finely chop the onion and lightly fry in vegetable oil. Add the beans, simmer for a few minutes, covered over low heat (shake the pan frequently). Pour boiling water over the tomatoes, peel them off and cut into wedges. Pour in tomato juice, add spices, then salt the tomatoes after a while, simmer everything until tender. Grind in a blender adding water remaining after boiling the beans. Season with vinegar or lemon juice, let it brew, serve on the table as a cold snack.

Egyptian National Dish Mahshi

We need:
1 glass of rice
2 pieces of onions
7-8 tablespoons vegetable oil
2-3 tbsp tomato paste
1 bunch of Cilantro and the same amount of Parsley. Dill
0.5 teaspoon of ground cumin
1 teaspoon with a slide of dry mint
Salt, black and red pepper to taste
1 maggi cube
Grape leaves. From this portion, I got 72 pieces.

I made grape and cabbage, dear ladies, I warn you that it is a little difficult to do with cabbage like mine is a little difficult. I have to fill my hand.

We prepare cabbage as for stuffed cabbage, grape leaves, if fresh, pour over hot water I use canned ones.

PREPARATION
Cut the onion into small cubes and fry in oil until dark brown, then put ...

Egyptian cabbage rolls (Mahshi cromb)

Makhshi is probably the most popular dish in Egypt. In general, there are very different Makhshi. For stuffing, zucchini, eggplant, cabbage, grape leaves are used, bell pepper, potatoes. As a rule, the Egyptians prepare a huge pan of makhshi. Well, it is eaten very quickly. The classic filling is rice with tomato sauce. I also add lentils and vegetables.

Salt to taste
Black pepper - to taste
Coriander - 1 tsp
Cumin - 1 tsp
Vegetable oil - 2-3 tbsp. l.
Tomato paste - 2 tbsp l.
Greens (dill, parsley, cilantro to taste) - bunch
Tomato - 4-5 pcs.
Garlic - 2-3 cloves.
Onions - 1 pc.
Cabbage (head of cabbage) - 1 pc.
Rice - 1/2 stack.
Lentils - 1/2 cup
Carrots - 2 pcs.
Greens (dill, parsley ...

Egyptian steak

Ingredients:
minced beef 500 g.
chicken fillet 500 g.
champignons about 300 g.
cheese 200 - 300 g.
egg 1 pc.
tomato 1 pc.
greens.
Frying oil, I used olive oil
salt, spices to taste
breadcrumbs

Cooking method:
Grate the cheese and divide it into two halves. Put one half in the minced meat, add the egg, salt, spices and mix everything well.
Cut the mushrooms and fry them in hot oil. Finely chop the greens, cut the tomato into slices.
Divide the chicken fillet into 4 parts and beat off slightly.
We divide the minced meat into 4 parts and make cakes. We put them on a greased baking sheet.
Put mushrooms, herbs, tomatoes on top and cover with chicken fillet.
Sprinkle bread crumbs, cheese and put in an oven heated to 170 degrees for 40 minutes
As a side dish, we have rice decorated with tomatoes and dill sprigs.
Bon Appetit

Egyptian milk porridge "White"

We sort out the wheat groats, wash and soak in water (I soaked overnight to prepare for breakfast). Cook in slightly salted water until tender. We strain it out.

Then pour milk into a saucepan, put our cereals. Add butter, sugar, vanillin and let it sweat a little. Breakfast is ready.
Remarks. I was preparing a "childish" version. After cooking, before putting it into milk, the cereal was crushed in a mixer. The porridge in this case turns out to be thicker.
© CatSilva

Mahshi in Egyptian

Makhshi are vegetables stuffed with rice (zucchini, eggplant, peppers, tomatoes, cabbage and grape leaves). We take round rice. Zucchini, eggplants (white and blue) - small, but plump, so that it is convenient to remove the insides. Each housewife has its own proportions. I will describe the principle.
Fry in rast. oil onion, pieces 3. Then I add the garlic, I also do not skimp. Then tomatoes from a blender or tomato paste. Everything is put out together. Then there is rice, one and a half or two glasses, a cube of bouillon, salt (so that you can feel it, then the vegetables will take it away during cooking), black pepper, coriander (I myself still pour some water and boil it a little, but according to the rules it is not necessary). At the end I add herbs: dill, parsley, coriander ...

Jacket belle roses: Egyptian meat jacket

In Egypt, as in many other countries in the Middle East, there are many types of sweaters - a hot dish from minced meat with various additives. Jacket belle roses ("jacket with rice") - one of the favorite and traditional dishes in Egypt.

Minced meat (I have beef) - 500 g
Rice (minced meat) - 160 g
Dill (minced meat) - 10 tbsp. l.
White onion (minced meat 1 pc + sauce 1 pc) - 2 pcs
Mint (minced meat) - 1 tbsp. l.
Black pepper (to taste)
Salt (to taste)
Tomato (sauce) - 5 pieces
Parsley (sauce; to taste)
Water (sauce; to taste)
Vegetable oil (for frying) - 3 tbsp. l.

The peculiarity of this dish is that the rice is crushed as finely as possible: into flour. I grinded with a special attachment (for grinding spices) and sifted ...

Lentil chowder with garlic / Egyptian cuisine

Lentils (red) - 400 g
Broth (chicken) - 2 l
Onions (medium size) - 3 pieces
Tomato - 2 pieces
Garlic - 4 teeth.
Butter - 2 tbsp. l.
Salt - 1 tsp
Black pepper - 1/2 tsp
Cumin (ground) - 2 tsp

Cut 2 onions into quarters, cut the third into cubes.
Tomatoes, peel, cut into quarters.
Peel the garlic, chop coarsely.
Put tomatoes, onion quarters, garlic in broth, boil for about 45 minutes.
Add lentils 10 minutes before the end of cooking.
Melt 1/2 tbsp in a skillet. spoons butter and fry the finely chopped onion.
Grind the soup with an immersion blender.
Heat again, season with salt, pepper and caraway seeds. Shortly before serving, season the soup with the remaining butter and sprinkle with fried onions.
© Pyshka-Khudyshka

Kushari / Egyptian cuisine

I think that about half of the people (Russians) who can afford it have been to Egypt. And you are probably familiar with such a famous dish as KUSHARI! It is sold on busy streets almost at every step, and always in all street cafes and eateries. It is cheap, tasty, satisfying ...

Here is its composition:
1 - pasta
2 - fried onions
3 - rice with brown noodles
4 - tomato sauce (they always boil and there is such an aroma all over the street that it is impossible to resist not to buy this kushari. to eat at home.)
5 - brown lentils and hummus (legumes)

Well, I think those ...

Egyptian Fytyr puff pastry

It is insanely delicious, there are not even words how to describe this oriental sweetness!

Ingredients:

For the test:
1 glass of milk;
200 g butter;
3.5 cups flour;
1 egg;
1/2 tsp dry yeast;
a pinch of salt.

For the cream "Magalyabiya":
2 glasses of milk;
2 cups granulated sugar;
3 tbsp. l. starch;
1 egg;
1 bag of vanilla sugar;

1 egg yolk for brushing.

Preparation:
To prepare the dough, we will dissolve yeast and salt in warm milk. Add the beaten egg and flour, kneading into a homogeneous dough.
Divide the dough into 2 parts. Roll each part into a layer and grease with melted butter.
We roll the dough into a roll and roll it up with a snail. Thus, we get 2 snails. We wrap up ...

Pita with warm salad. Egyptian cuisine.

Ingredients
beef
Champignon
avocado
zucchini
Bulgarian pepper
pita
Cherry tomatoes
salt
olive oil

COOKING METHOD
Put the pita on the wire rack and put it in the oven.

Cut the mushrooms into four pieces. Chop the pepper and zucchini. Peel the avocado and cut into cubes. Add olive oil to a preheated pan, put zucchini and pepper, fry for a couple of minutes. Add mushrooms, a little sugar, salt and black pepper. Put the avocado at the very end.

We cut the beef. Fry in a preheated pan in olive oil. Roasted beef chop gently and add to vegetables. Cut the cherry tomatoes into three parts and spread over the meat. Add salt and sugar. We mix.

We take out the pita from the oven. Cut off the top of the pita and open it. Put the ready-made warm salad into the resulting "pocket".

Qibrizli (almond cake) Egyptian cuisine

I want to offer you a recipe for a sooooo delicious almond cake: vkusno:: vkusno:: vkusno: although the recipe is taken from a book about Egyptian cuisine, this cake is also very popular in Morocco.
150g semolina
180g sugar
150g ground almonds
8g baking powder
5 eggs
1 lemon
a pinch of salt
2-3 tbsp. sesame
4-5 tbsp honey
220ml water
mold oil
Cooking:
Separate the whites from the bile. Beat the whites with a pinch of salt until firm. Beat the yolks with sugar separately, add semolina, almonds, baking powder, lemon zest and water to them, stir well. Add whipped proteins to the resulting mixture and mix gently so that the protein mass does not fall off.
Grease the form well with oil (I took a round ...

Having prepared tahini - sesame paste, I got into the taste and took up other popular oriental dishes... The next in line was pita - an original cake that looks like an inflatable pillow. Inside, such cakes are empty, like a pocket, so it is very convenient to cut it and put the filling inside.

Pita is even used instead of a spoon to, for example, eat hummus, which will be discussed in following recipe... There is a special technology for baking, but the love for these unusual cakes prompted the housewives to create a recipe for a conventional oven. The taste of the products is almost like the traditional ones from the Middle East.

Ingredients: 1 tbsp. water, 2.5 tbsp. flour, 1 tsp. salt, 1 tsp. sugar, 2 tbsp. olive oil, 0.5 packs of dry yeast.

Sugar and salt dissolved in a glass of warm water.

I mixed flour with yeast and liquid.

Here is such a beautiful porous risen dough.

Before continuing to work with him further, we preheat the oven, and very strongly - to the maximum. I have a maximum of 270 degrees.
Knead the dough again, divide into 8 parts

We form dough balls, which we roll into a cake. The cakes should not be thick - 5-7 mm thick, and about 15 cm in diameter.

We put the baking sheet in the oven to warm it up, put the cakes on it so that there is a space between them, and put it in the oven (remember, it's very hot!). It takes five minutes for the cakes to swell like balloons. They do not need to be browned so as not to become coarse.

We take out the cakes on a towel, but do not put them on top of each other, cover them with another towel.

By tradition, pita is served warm, but as it turned out, the cold one is very tasty. Have you already figured out what to put in the pita pocket? Here, without looking back to the East, you can start your imagination galloping: salads, pates, all kinds of mixtures like shawarma, or maybe a cutlet with additives, like in a hamburger ... in general, you can think of a lot of things.

By the way, if you have baked a lot of cakes, then you can again adopt the national method of storing pita: wrap it in foil - and in the freezer.

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Pita is a traditional Arabic bread. Pits are oval and round in different diameters - from 15 cm to half a meter. Cakes with a pocket are common all over the world - they are especially loved in Turkey, Greece, Israel. If you cut the pita on the side, then an empty cavity forms in the bread, which can be filled to taste - vegetables, meat, sauce ...
Pita is baked from unleavened yeast dough in a very hot oven on a sheet of foil placed directly on the wire rack so that the steam blows out and then cools down and sinks so that the pitta can be easily divided into halves or made into a pocket. In the oven, it must be baked at a very high temperature, be sure to put the foil on, otherwise the pita will simply not swell (((Pita can be eaten both warm and cold. But it is elementary heated in a hot oven. foil, allow to cool, and then freeze directly in the foil. And if necessary, take a stack of cakes, defrost and heat in the oven at 150 degrees for 15 minutes. Pita can be stored for a short time by wrapping it in cooking paper and then putting it in a bag. stay fresh.

Ingredients:
Products:
water - 1 glass;
flour -2 - 2.5 cups;
fast yeast - 1 sachet;
sugar, salt - 1 tsp each;
vegetable oil - 2 tablespoons

Dish Tags: Hot dish, Cold dish, For breakfast, For lunch, For dinner, Different taste, Oven baked.

1 Dissolve salt, sugar and yeast in warm water. 2 Add butter and flour and knead smooth soft dough. 3 Cut the dough into fist-sized pieces. We make koloboks. 4 We form dough balls - stretch the dough a little in the palm of your hand and roll it into a ball, closing its base. 5 Flatten the balls into flat cakes. 6 Roll out the cakes into circles with a diameter of 15-20 cm. Put the finished circles on a towel, cover with a cloth and let stand for 20-30 minutes. 7 Since we do not have a tandoor oven, but we want the pita to swell, we can do this - we put a dry frying pan on the very strong fire, warm it up harder and lay out the cake. As soon as the pita begins to swell, FAST transfer it to the oven preheated to 250 degrees. But it is very important to put the pita in the oven on the same side as the pita in the pan, that is, do not turn it over. We keep the pita in the oven for a couple of minutes at most, just so that the top is slightly browned. 8 Then you will have the very same pocket in the pit ... 9 And the pitas themselves will look very tasty! Bon Appetit!