Pita Bread

Pita BreadPita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close. Ingredients1 teaspoon dry yeast 2 1/2 cups warm water (approximately 105 degrees F) 2 cups whole wheat flour About 4 cups unbleached all-purpose or bread flour 1 tablespoon salt 1 to 2 tablespoons olive oil DirectionsYou will need a large bread bowl, a rolling pin, and unglazed quarry...

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Baba Ghanoush

Baba Ghanoush Baba Ganoush is a very popular Middle Eastern dish made primarily of eggplant and tahini, a paste made from sesame seeds.In the Levant, baba ganoush is a sort of salad made of grilled eggplant with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate.In Egypt, baba ganoush is a paste made of roast or grilled eggplant and tahini, a paste made from sesame seeds. This dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 45 minutes. The softened flesh is scooped out, squeezed to remove...

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Types of steak

Types of Steak Tenderloin: The tenderloin is a cut of meat that is the most tender (and therefore usually the most expensive). On a cow or pig the tenderloin is found in the middle of the back between the sirloin and the rib. The tenderloin is extremely tender because the muscles that make up the tenderloin are rarely used. The elongated muscle can be separated from the bone and is sold as a tenderloin roast. When the tenderloin is cut into pieces, it is called fillet mignon steaks. T-Bone:The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of...

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SUSHI

Sushi is a haiku composed using rice and raw ingredients, and there is as much delight to be had in its consumption as in its preparation. It can take years of practice for a chef to master the techniques of making the many kids of sushi.But while it may appear to be a challenge, I encourage you to try your hand at it. Amateurs are known to turn out sushi jewels that make a great impression. Here we fill you in on a bit of sushi jargon, how to fillet a fish and finally, how to roll together some sushi. Try your hand at sushi Nigirizushi & Makizushi Its been said that it takes close to seventeen years for chefs to truly master the art of...

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