ITS A VERY NICE FUSSION OF DIFFERENT CUSINES ( ARABIC , GREEK AND AMERICAN ).
EVERY BODY LOVES PITA BUT U ALL WILL LOVE TO EAT A GRILLED PITA BREAD WITH A AROMA OF BURNT BUTTER WITH FUSSION OF PITA , AND A DIP ITSELF ONLY MADE FOR PITA .
Pita (also called and less commonly known as pitta or pide (Turkish), pitka (Bulgarian) and pronounced "pitta" in Greek) is an often round, brown, wheat flatbread made with yeast.
Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam.
In Greek cuisine, pita may refer to thicker breads made with yeast, for example souvlaki pita . It may also refer to foods using many layers of dough of thickness less than 1mm, usually with many different ingredients in between, forming savoury pies such as tyropita and spanakopita or sweet pies such as baclava.
Pita is now the western name for the Saudi Arabian bread called khubz (ordinary bread), other breads of Arab, Egyptian, or Syrian origin, or kumaj (a Turkish loanword properly meaning a bread cooked in ashes), all baked in a brick oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size. The tenth-century Arab cookery book, Kitab al-Tabikh by ibn Sayyar al-Warraq, includes six recipes for khubz, all baked in a tannur, which is like the modern tandoor oven. However, it is safe to assume that its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking. However the first signs of flat breads occur in and around Amorite Damascus. In the early centuries of our era, the traditional Greek word for a thin flat bread or cake, plakous, had become the name of a thicker cake.
Southwestern cuisine is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
Southwestern cuisine is similar to Mexican cuisine but often involves larger cuts of meat, and less use of tripe, brain, and other parts not considered as desirable in the United States. Like Mexican cuisine, it is also known for its use of spices (particularly the chile, or Chili pepper) and accompaniment with beans (frijoles), cooked in a variety of manners. Chili con carne, fajitas, certain kinds of chiles rellenos (stuffed chiles), and various steak-chile combinations are particularly well-known Southwestern foods. Note that "chili" generally refers to a thick stew or soup prepared with beans and meat, while "chile" refers to the peppers that grow in this region and have been eaten for thousands of years by the native people. Recently, several chains of casual dining restaurants specializing in Southwestern cuisine have become popular in the United States.
Hummus (Arabic حمّص; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus; see romanization of Arabic) is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle Eastern world
500 Gram (boiled)
Dark red chilli
Roasted cumin powder
50 Gram, chopped
Cayenne pepper sauce
3 Teaspoon (3 mm)
Calories 1051 Calories from Fat 359
% Daily Value*
Total Fat 41 g62.9%
Saturated Fat 4.4 g22.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1302.7 mg54.3%
Total Carbohydrates 140 g46.6%
Dietary Fiber 16.2 g64.8%
Sugars 13 g
Protein 30 g60.9%
Vitamin A 16.7%
Vitamin C 25.3%
*Based on a 2000 Calorie diet
FOR PITA BREAD
1 > MIX ALL INGREDIENTS YEAST , SUGAR , WATER AND SALT.
2 > MAKE A DOUGH WITH FLOUR AND THE MIXTURE .
3 >REST IT FOR 20 MIN
4 >MAKE BALLS OF 60 GMS, ROLLIT TO THE DIMETER OF 9 INCH
5>REST IT FOR 10 MINS FOR FERMENTATION
6>BAKE IT FOR 5 MINS IN THE TEMP OF 175 DEGREE CELCIUS .
FOR SOUH WESTERN HUMMUS :
1> GRIND ALL THE INGREDIENTS OF PROCEDURE 2 + PROCEDURE 3 , CHILL IT REACH IN FOR 30 MIN
1 > LITE THE GRILLL AND CLEAN IT NEATELY , LET THE TEMPERATURE RISES TO 350 DEGREE ,
2> APPLY BUTTER IN THE BAKED PITA AND GRILL IN THE GRILLER , TRY TO GIVE NICE DIMOND MARKS TO THE PITA .
3> SERVE 1 1\2 GRILLED PITA BREAD WITH 120 ML OF SOUTHWESTERN HUMMUS AND ACCOMPONEY WITH CELERY STICK