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Stuffed pitas by Tamara Aharoni
Instead of packing sandwiches, Tamara Aharoni makes wonderful stuffed pitas that you will want to take with you everywhere
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recipe
Pitas
Pastries
Spinach
Tamara Aharoni, in collaboration with Sugat
Wednesday, 30 June 2021, 22:51 Updated: Thursday, 01 July 2021, 06:25
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Brown pita pastries filled with spinach and fried onions (Photo: Nimrod Saunders)
Great dough pockets, stuffed with green spinach and fried onions - Tamara Aharoni's stuffed pitas can be prepared for dinner or brunch on the weekend and served alongside fresh yogurt and chopped fresh vegetables, but you can also pack and take for a summer meal in front of the sunset, for a walk in the park or just Eat by the pool,
because once you make them, you will want to take them with you everywhere.
More on Walla!
Maple cake in the sense of Tamara Aharoni
To the full article
Pita bread stuffed with spinach and onions
Recipe by: Tamara Aharoni
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40 minutes of work
60 minutes total
Medium difficulty
Israeli
vegetarian
milky
Pastries
Breads
Breakfast
Dinner
kosher
Pita bread stuffed with spinach and onions (Photo: Nimrod Saunders)
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Ingredients
For the pita dough:
½2 cups yeast flour for pita
2 tablespoons of sugar
5 tablespoons milk
⅔ Warm buckwheat
¼ Olive oil
1 tablespoon salt
For the spinach and onion filling:
3 tablespoons olive oil
1 large purple onion
3-4 green onion stalks
1 bunch of spinach or chard, thoroughly washed
½ Lemon (for juice and zest)
Salt
black pepper
For brushing:
Olive oil
To serve:
yogurt
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Preparation
How to make stuffed pitas: A recipe for a pita stuffed with spinach and onions?
1 Preheat oven to 220 degrees.
2 In a mixer with a kneading hook put all the dough ingredients and put about 7-10 minutes for a uniform and flexible dough.
Cover and set aside for about 20 minutes.
3 Meanwhile, prepare the filling: Peel the onion and slice into thin ring halves.
Heat a pan with 3 tablespoons of olive oil and when the oil is hot, fry the onion in it for about 3-4 minutes until softened.
Transfer to a bowl.
4 Coarsely chop the spinach and slice the green onion into rings.
Add both to the bowl with the onion.
Grate in the lemon peel, squeeze the juice, season with salt and black pepper and mix.
Taste and adjust seasoning as needed.
5 Roll out the dough on a floured work surface to a thickness of about 3 mm. Using a cutter or a cup, make circles about 15 cm in diameter from the dough.
6 Take a tablespoon of the filling, squeeze well from the liquid and place in the center of the dough circle.
Close like a sack around the filling and get rid of the excess dough (a closed and stuffed dough ball is obtained). Flatten the dough ball into the pita.
Continue like this with the rest of the dough and the filling.
7 Heat a pan with a little olive oil, toasting each pita for about 2-3 minutes on each side until it is browned and crispy.
Place the pitas on a baking sheet lined with baking paper and bake for about 4-5 minutes until the dough on the sides of the pitas is completely baked.
8 It is recommended to serve with yogurt.
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