Pita: 50% water, 5% honey.
Mix 200g flour with 100g water, 5g honey, 2g yeast, 4g salt.
Knead until smooth, allow to rise for a few hours until doubled.
Quarter the dough and roll into flat discs.
Place discs on baking paper and slide paper onto hot baking stone in a very hot oven. Turn temperature down to ~200C and bake for about 5-6 minutes until puffed. Remove and allow to cool.
falafel:
Soak chickpeas overnight. Drain and process with a cup of parsley, some cumin, garlic, salt, pepper, half a tablespoon of lemon juice and half a teaspoon of bicarb soda. Process until they have a consistency like breadcrumbs.
Press together into balls and deep fry at 180C for a few minutes until brown.
triple cooked chips: (Heston Blumenthal’s recipe)
Cut potatoes into chips and boil until soft. Drain and freeze for an hour.
Fry the potatoes at 120C for a few minutes until golden. Drain and freeze for an hour.
Fry the potatoes at 180C for a few minutes until crispy. Drain and serve.
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Tagged baba ganoush, chick pea, falafel, lime aoili, pita, potato, pumpkin, pumpkin and star anise dip, star anise, tomato relish, triple cooked chips
Pita bread: 65% hydration white flour dough, rolled into discs and cooked for 3 minutes in a hot oven.
Falafel balls: soak chickpeas, cook until soft (30 minutes in a pressure cooker at high heat did it), mix with tahini, garlic, lemon juice, parsley and shape into balls. Shallow fried.
Beetroot dip: roast beetroot, roast garlic, and ricotta.
Olive tapenade: roast a few tomatoes, a capsicum, and a chili. Chop them up finely after, and add a chopped large handful of pitted olives. Mix and serve. (Incidentally, this was really really good.)
Serve with tahini, lettuce, tomatoes, whatever else you have.
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Tagged betroot, betroot dip, chick pea, falafel, olive tapenade, pita, tomato
This is a duplicate, of course – I’ve made these before. But they’re really very good. Recipe here.
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