Greek Burgers

8/3/2019 Greek Burgers

http://slidepdf.com/reader/full/greek-burgers 1/18

Greek Burgers

Ingredients

y 1 cup mayonnaise

y 2 teaspoons minced garlicy 2 pounds ground lamb

y 1/4 cup bread crumbsy 1 bulb fennel, chopped

y 3 tablespoons shallots, mincedy 1 teaspoon dried oregano

y 1/2 teaspoon salty ground black pepper to taste

y 8 hamburger buns

Directions

1. In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at

least2

hours.2. Preheat grill for high heat.3. Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch

thick patties, and sprinkle black pepper over surfaces.4. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning

once, or until done. Serve on buns with garlic mayonnaise.



Greek Bifteki

Ingredients

y 1 1/3 pounds ground beef

y 1 tablespoon plain yogurty 2 teaspoons dried thyme

y

salt and pepper to tastey 4 ounces feta cheese

Directions

1. Preheat grill for indirect heat.

2. In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meatinto 8 patties, about 2 to 3 inches in diameter.

3. Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal theedges. Repeat with remaining beef patties and cheese slices. Set bifteki aside.

4. Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20

minutes, or until meat is cooked through and cheese is melted.



Psomi - Greek Bread

6 cups all-purpose f lour 1 active dry yeast

2 cups water 2 tsps salt

3 tsps sugar 1 tbsp oil (melted warm butter)

1 tbsp semolina (fine, durum flour; use masa harina or cornmeal in a pinch)

water

1Sift flour into a mixing bowl and place into a low oven to warm.2Dissolve yeast in 1/2 cup warm water,

then stir in remaining water, salt, and sugar.3Remove flour from oven; take 2 cups of flour from the

bowl and set aside.4Make a well in the remaining flour and pour in the liquid; stir in a little of the flour

until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy,

about 10 minutes.5Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with

a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a

dough hook/mixer for 5 minutes.6Sprinkle a little flour onto a board, and turn the dough out; gradually

mix in some of the flour you had set aside earlier.7Only knead in enough to keep the dough from

sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.8Oil the

dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow

to rise in a warm place for 1-1 1/2 hours or until doubled in size.9Punch down and make into 2 pieces;

turn onto floured surface, and form each into a torpedo-shape.10Grease baking sheet and sprinkle with

semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover

with a cloth and allow to proof in a warm place until doubled again, about an hour.11Preheat oven to

375 degrees.12Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister

and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water,

then again 10 minutes later.13Cool on a rack when done.



Greek Fried Cheese Bread

14 oz active dry yeast 1 1/2 cups water

1 1/2-2 1/2 cups all-purpose f lour 1/2 cup whole wheat f lour

1/2 cup cornmeal 1 tbsp sea salt

1/2 tsp aniseed (ground)4 tbsps olive oil

3 tbsps onions (grated)3/4 cup goat cheese (crumbled)

1 tsp dried oregano ground pepper (fresh ground pepper to taste)

1In a small bowl, stir together the yeast and water until yeast is dissolved.2In large bowl, combine all-

purpose flour, whole wheat flour, cornmeal, salt, and anise seed.3Make a well in the center and pour in

the yeast mixture.4Stir until mixed.5Place dough on a floured surface; begin kneading dough. Add as

much flour as needed so dough isnt too sticky.6Knead for 10-15 minutes until smooth and shiny.7Put

dough in a lightly oiled bowl and brush top with 1 teaspoon of oil.8Cover with plastic wrap and place in a

warm place until doubled in bulk, 1 1/2 hours.9Punch dough down and let it rise until doubled again,

about 1 hour.10Punch down the dough and place on a lightly floured surface; roll out to a 10-inch

circle.11Let it rise for a half hour.12Preheat oven to 375°F.13Heat 3 tablespoons of oil in a large oven-

proof skillet over medium heat.14Place dough in skillet and brush with remaining oil.15Sprinkle with the

onion, goat cheese, oregano, and pepper.16Fry until bottom of dough is crisp and brown, approximately

6 to 8 minutes.17Place skillet in oven and bake until top is browned and cheese melted, about 15

minutes.18Let cool a bit before serving.



Greek-Ish Grilled Cheese

2 stalks green garlic 2 tsps olive oil

13 lb feta 2 pita breads (pocketless)

black pepper (fresh ground)

1Chop the green garlic in 1/4" pieces. Heat olive oil in a skillet. Add green garlic and saute until limp,

about 3 minutes.2Slice the feta into thin, even slices. When the green garlic is done, transfer to a bowl.

Place one pita in the skillet. Sprinkle with half the green garlic, then cover the whole surface with feta.

Sprinkle with the remaining green garlic and black pepper, then top with the second pita. Cover and

cook on low for 5 minutes. Carefully flip with two spatulas and cook, uncovered, another 5 minutes until

golden brown on both sides and cheese is melted. Cut in 4-6 pieces to serve.

Greek Grilled Cheese

1 1/2 tsps softened butter

2 slices whole wheat bread slices (favorite)2 tbsps feta cheese (crumbled)

2 slices cheddar cheese 1 tbsp red onion (chopped)

14 tomatoes (thinly sliced)

1Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of

one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of

bread with the butter side out.2Fry the sandwich until golden brown on each side, about 2 minutes per

side. The second side always cooks faster.



Greek Fried Cheese Sandwich

2 slices feta cheese (12-inch thick)1 tbsp butter

1 pita bread (round halved)1/4 cup cucumber (seeded diced, approximately)

1/4 cup tomato (seeded diced, approximately)1/2 cup shredded lettuce (approximately)

1/4 cup plain yogurt 1 garlic clove (crushed)

1Blend yogurt and garlic together and set aside.2Warm the pita. In a small skillet melt butter and saute

feta just until heated through.3Fill the pita with the diced cucumber, diced tomato and shredded

lettuce. Add the feta cheese. Top with the yogurt. Makes 1 sandwich.

Greek Chicken Sandwiches

1 lb boneless skinless chicken (breast diced)

1/4 tsp garlic powder 1 tbsp olive oil

1/2 cup caesar salad dressing 1/2 cup feta cheese (crumbled)

1/4 cup ripe olives (sliced)4 french rolls (italian rolls split)

4 lettuce leaves

4 slices slices tomatoes 8 red onion (rings)

1In a large skillet, cook chicken and garlic powder in oil over medium heat until chicken juices run

clear.2Stir in salad dressing, feta cheese and olives.3Cook and stir until heated through.4Serve on rolls

with lettuce, tomato and red onion rings.



Grilled Pineapple Chicken Sandwiches

20 ozs pineapple (slices)1 tbsp honey mustard

2 boneless skinless chicken breasts 1 red bell pepper (thinly sliced)

sandwich buns

1Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard.2Serve

the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.

Greek Chicken Rollups

3-4 chicken breasts (skinned and boned)1 tbsp olive oil

1-2 tsps greek seasoning 4-6 slices italian herb (flatbread)

1 cup cal (low, dilled yogurt dressing see recipe)1 cucumber (thinly sliced)

4 plum tomatoes (thinly sliced)6 green leaf lettuce (leaves)

1Brush chicken breasts with oil, and sprinkle evenly with Greek seasoning.2Grill chicken breasts, covered

with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until chicken is done.Let chicken stand 10 minutes; cut into 1/4-inch-thick slices.3Place sliced chicken down center of warmed

flatbread slices. Top with Low-Cal Dilled Yogurt Dressing, cucumber, tomato slices, and lettuce; roll up.

Serve immediately.4*Pita bread rounds may be substituted for flatbread. Line warmed pita rounds with

Low-Cal Dilled Yogurt Dressing, lettuce, tomato slices, and cucumber slices. Fill with sliced chicken, and

serve immediately.



Greek Spinach Pie (Spanakopita)

3 tbsps olive oil 1 onion (chopped)

1 bunch green onion (chopped)2 garlic cloves (minced)

2 lbs spinach (rinsed and chopped)1/2 cup fresh parsley (chopped)

2 eggs (lightly beaten)1/2 cup ricotta cheese

1 cup feta cheese (crumbled)8 sheets phyllo dough

1/4 cup olive oil

1Preheat oven to 350°F (175°C); lightly oil a 9x9 inch square baking pan.2Heat 3 tablespoons olive oil in

a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned.

Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from

heat and set aside to cool.3In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach

mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another

sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo.

The sheets will overlap the pan.4Spread spinach and cheese mixture into pan and fold overhanging

dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil.Tuck overhanging dough into pan to seal filling.5Bake in preheated oven for 30 to 40 minutes, until

golden brown. Cut into squares and serve while hot.



Tiropita (Greek Savoury Cheese Pie)

1 lb phyllo dough (frozen)6 tbsps butter

1/2 cup f lour 1/3 cup milk

6 eggs 3/4 lb feta cheese (crumbled)

1 cup grated parmesan cheese (kefalograviera cheese or regato)2 cups ricotta cheese (anthotiro or cottage)

8 ozs butter (melted)

1Thaw phyllo dough completely.2Melt the 6 tablespoons butter in a large saucepan.3Whisk in the flour

and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.4Slowly whisk in the milk.5Cook over

medium heat, whisking constantly, until sauce thickens.6Remove from heat and let cool for 10

minutes.7Quickly whisk the eggs into the sauce one at a time.8Then stir in the cheese.9Preheat oven to

375°F.10Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita

just comes out a little thinner, but is nicer for appetizer servings).11Flatten phyllo dough and cover with

a sheet of wax paper and a lightly dampened towel (to avoid drying out).12Take one sheet at a time and

place in baking dish.13Brush phyllo generously with butter.14Use about 6 sheets this way and then add

1/2 of cheese filling.15Layer 3 more sheets of phyllo (brushing each one with butter) and then top with

remaining cheese filling.16Finally, layer 6 sheets of phyllo over top (brushing each one with butter) andfold in the edges to make the tiropita look neat.17Brush top generously with remaining butter.18Score

top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the

top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will

want to serve.19Make sure you don't cut right through pie.20Bake for about 45 minutes to one hour, or

until golden brown.21(Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of

oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom

pastry).22Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.



Greek Style Pork Pita Wraps

1/4 cup lemon juice 2 tbsps olive oil

1 tbsp prepared mustard 1 3/4 tsps minced garlic (divided)

1 tsp dried oregano 1 lb pork tenderloin

1 cup cucumber (chopped, peeled and seeded)1 cup plain yogurt

1/4 tsp salt 1/4 tsp dill weed

pita bread (syrian)1/2 cup green onion (chopped)

1In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.2Add

the pork loin, seal the bag, and turn to coat.3Refrigerate for at least 2 hours.4In a bowl, combine the

cucumber, yogurt, salt, dill, and remaining garlic.5Cover and chill till serving time.6Heat oven to

400°.7Place pork in pan lined with foil, or sprayed with non stick spray.8SAVE MARINADE.9Bake for 10

minutes, then brush with remaining marinade.10Bake for 15 minutes more, then check temperature

with meat thermometer.11Temp should be 160° (slightly pink).12Bake longer if necessary.13This is how

I serve the meat in the pitas: split the pita so you have 2 rounds.14Place some sliced pork in the center,

top with yogurt sauce and green onions, and roll up.15Or if you prefer, you can slice off the top of the

pita, and put meat and sauce in to make a pocket.



Greek Quesadillas

1 onion (chopped)2 tsps olive oil

2 garlic cloves (minced)7 ozs spinach (fresh baby, leaves)

4 ozs feta cheese (crumbled)3 ozs cream cheese (softened)

1/2 cup ricotta cheese 1 tsp fresh lemon juice

1/4 tsp ground cumin 1/4 tsp salt

1/4 tsp black pepper 1/8 tsp grated nutmeg

f lour tortillas (32 inches)4-8 tsps butter

salsa (optional)

1Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.2Add the garlic and heat until

fragrant.3Add the spinach and cook several minutes until the spinach starts to wilt.4Drain the spinach

on paper towels and allow to cool while preparing recipe.5Mix feta cheese with cream cheese, ricotta,

lemon juice, ground cumin, salt and pepper until smooth.6Add the spinach to mixture, and stir to

combine.7Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.8Do the same

with the others.9Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts

to warm, flip the bare side over onto the filled side using a spatula.10When underside begins to turn

golden, flip quesadilla, and brown the other side.11Repeat with remaining tortillas, keeping finished

quesadillas warm while you cook.12You may cut the quesadillas into wedges if desired.13Garnish with

salsa if you wish.



Greek Feta Burgers

10 ozs spinach (frozen chopped, thawed drainedand squeezed dry)

1 tbsp lemon juice 1/4 tsp pepper

1 egg white (lightly beaten)3/4 lb ground lamb (lean)

1/2 cup feta cheese (crumbled)

1/4 cup chopped fresh mint (4 teaspoonsdried mint flakes)

cooking spray 6 ozs hamburger buns (onions)

1/2 cup tomato (diced)

1Combine first 4 ingredients in a bowl; stir well. Add lamb, cheese, and mint; stir well. Divide mixtureinto 4 equal portions, shaping into 1/2-inch-thick patties.2Prepare grill. Place patties on grill rack coated

with cooking spray; grill 5 minutes on each side or until done.3Place patties on bottom halves of buns;

top each with 2 tablespoons tomato, 2 tablespoons Cucumber-Dill Sauce, and top half of bun.

Greek Frittata With Spinach, Oregano and Feta Cheese

8 large eggs

1 cup feta cheese (finely crumbled)

2 tsps fresh oregano (chopped)

salt black pepper (fresh ground)

4 tsps olive oil 1/2 cup onion (chopped)

2 cups spinach (washed tough stems removed)

1Heat 2 teaspoons of olive oil in a skillet over medium-high heat.2Add the spinach, season with salt and

pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set

aside.3Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.4In an 8"

or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.5Add the onion and cook until

soft and translucent, about 5 minutes.6Add the spinach and turn the heat to low.7Add the egg mixture

(do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat

the broiler.8Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.



Greek Bread

1 tbsp dry yeast 2 water (fluid ounces)

1/3 cup sugar 1 tsp cardamom (ground)

1/4 tsp salt 1 egg

2 milk (fluid ounces)2 vegetable oil (fluid ounces)

1 1/2 cups whole wheat f lour 1 cup all-purpose f lour

1/4 cup raisins 1/4 cup chopped walnuts

1Dissolve the yeast in the water.2Mix the sugar, cardamom, salt, egg, milk and oil in a bowl.3Add the

yeast, both types of flour, raisins and nuts.4Mix well.5Add enough flour to make soft dough.6Turn the

dough out onto a floured surface and knead until smooth and elastic.7Shape into a round loaf.8Put the

dough into a lightly greased 8" round cake pan.9Cover with a damp towel and let rise in a warm place

until it has doubled in size (usually about 1 hour or so).10Bake in a 350°F oven for 40 minutes.

greek olive bread

1 1/4 cups buttermilk (room temperature)

1/2 cup feta cheese 1 tbsp olive oil

1 1/2 tbsps sugar 1 1/2 tsps salt

3 2/3 cups f lour 2 1/2 tsps yeast

2/3 cup k alamata olive (pitted)

1add all ingredients, except olives to machine in this order.2cook on the basic cycle.3add olives before

the end of the first kneading cycle, or at the beep.



Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato

Salad

1 lb bread dough (fresh or frozen pizza or bread dough thawedaccording to package directions)

1 1/2 cups mozzarella cheese (grated)2 tsps garlic f lakes

2 chicken breast halves (cooked chicken breast halves diced

about 2 cups)1 cup sliced mushrooms 1/2 cup k alamata olives (sliced pitted)

1/2 cup feta cheese (crumbled)1 tsp dried oregano

1 cherry tomato (recipe cherry tomato salad recipe)

2 cups grape tomatoes (halved red cherry)

2 cups cherry tomatoes (halved yellow)

1/4 cup basil leaves (freshly

chopped)2 tbsps red wine vinegar 2 tsps olive oil

1 tsp dijon mustard

salt

black pepper

1Preheat oven to 450 degrees F.2Roll dough out into a large rectangle and transfer to a large baking

sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes

all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then

sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese

melts.3Serve with Cherry Tomato Salad.4Mixed Cherry Tomato Salad:5In a medium bowl, combine

tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes

and toss to combine. Season, to taste, with salt and black pepper.6Yield: 4 servings



Tsourekia- Greek Easter Bread

36 ozs f lour 1 cup butter

2 tbsps grated orange (rind)6 eggs

1 1/2 cups sugar 1/2 cup milk

2 tbsps yeast 1/2 cup water (lukewarm)

sesame seed (optional)hardboiled egg (colored hardboiled egg optional)

Dissolve the yeast in the lukewarm water.2Add a teacup of flour and beat the mix with a towel and

place it in a warm place to rise.3Slightly heat the milk, the sugar, the butter and the orange rind and

place them in a bowl.4Add the yeast, the eggs, beaten, and the flour, stirring constantly.5Make sure the

dough is neither too soft nor too tough.6Cover this dough with a towel and let it stand in a warm place

for about an hour and a half.7When the dough has doubled in size, knead it again by hand and shape

plaited breads.8(Traditionally for easter, red colored hard cooked eggs may be pressed into the braided

bread) Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35

minutes.



Greek-Style Bread Pudding

1 tsp olive oil 6 cups cremini mushrooms (sliced cremini mushrooms about 12 ounces)

1/2 cup onion (chopped)1 garlic clove (minced)

1/2 cup golden raisins 1/4 tsp black pepper

1/8 tsp salt 14 1/2 ozs diced tomatoes (italian style diced tomatoes drained)

10 ozs spinach (frozen chopped, thawed drained and squeezed dry)2 cups 1% low-f at milk

1 cup feta cheese (crumbled feta cheese divided)4 large eggs

8 ozs italian bread (cubed day old italian bread about 9 cups)

cooking spray

1Preheat oven to 350°.2Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion,

and garlic; cook 12 minutes or until mushrooms are tender, stirring occasionally. Stir in raisins, pepper,

salt, tomatoes, and spinach. Remove from heat; cool slightly.3Combine milk, 1/2 cup cheese, and eggs in

a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let

stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining

1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.



Diane's Greek Braided Easter Bread

2 active dry yeast

2 cups milk (warm)9 cups all-purpose f lour (dusting)

1 1/2 cups sugar 2 tsps mahlepi 1/2 cup water (simmering, 1 tablespoon)

8 tbsps unsalted butter (melted and cooled plus more for bowl and baking sheet)6 large eggs

1 tbsp orange zest (grated)1 tbsp grated lemon zest

1/2 tsp coarse salt 4 hard-boiled eggs (dyed red)

1 tbsp sesame seed

1In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with

plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand

for 5 minutes. Strain, and discard mahlepi. Let cool.2Add mahlepi infusion, butter, and 5 eggs to yeast

mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1

cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth,

about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for

2 hours.3Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces.Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in

the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a

small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking

sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.4Preheat oven to 350 degrees.

Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame

seeds. Transfer to oven, and bake until golden, 50 to 60 minutes



Greek Pita Bread

1 dry yeast 2 tsps salt

1 tbsp sugar 4 cups all-purpose f lour (white)

1 1/2 cups water 1 tbsp olive oil

1Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10minutes to proof and ferment it.2Dissolve the salt in the remaining warm water.3Put the flour in a large

mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.4With your

hands, blend it into a dough.5You may need a bit more or less water depending on your flour.6Knead

the dough in the bowl with your fists for 10-15 minutes or until it is smooth.7Pour the oil over the dough

and knead it again until the oil is absorbed.8Cover 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.9Preheat your oven to 350°F.10Cut 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.11Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on

the lower rack 2 to 3 minutes each side.12Pitas should be white and soft.13Wrap the baked pitas in a

clean towel until they are cool, then store them in plastic bags to prevent them from drying out.14When

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.15Use them immediately, because they get hard when they dry out.

Documents

Greek Burgers