pitas, hummus, and baba ganoush

In munchie on June 13, 2012 at 12:26 am

i am seriously missing israeli food right now, especially the pitas.

pitas there are in a whole different food group than pitas here. where our pitas are dry and crack open when you stuff yumminess into them, israeli pitas are soft and fluffy and stretchy and are somehow always warm.

so i decided to try to make some.

i used this recipe from smitten kitchen, and stuck very closely to it.

the pitas were quite tasty, and definitely fluffy, warm, tender, stretchy, and all the things i wanted. they did bubble, but they didn’t balloon like they were supposed to (maybe too dry? too thick?). you could still carefully split and stuff them, though.

and because you can’t eat pitas alone (ok, you totally can, but still), i made some hummus and baba ganoush to go with them.

for the baba, start by roasting two large eggplants in a 400 degree oven for about 30 minutes or until they are shrunken and wrinkly and exploded a little. (or you can grill them)

when they’re cool, scoop out the insides, then drain and chop. (details – and fascinating facts about eggplant – here)

mix with about a 1/4 cup tahini, a couple minced garlic cloves, lemon juice to taste, salt, pepper, a little cumin, and olive oil. taste and adjust as necessary.

this is weird, but i also added just a tablespoon of mayonaise to make it a little creamier.

most of the recipes i found online called for lots of freshly chopped parsley, too, but the baba in israel didn’t have that, so i left it out.

perfect for my (almost) perfect pitas!

  1. I found your blog (because I’m totally not a stalker) and this post makes me happy!

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