Now that the flatbreads are ready, you can start baking. I bake in a special pan, which I have already talked about more than once.
It consists of 2 large “ladles” with handles, similar to our miracle stoves. The only difference is that in the miracle stove the spiral is closed in the top lid, i.e. it is not visible, but in my pan the spiral is open - you can see it in the photo.

The “secret” to getting an empty pocket inside the flatbread lies in the baking method.
The fact is that the pita must be placed on a hot surface and baked at a very high temperature; the dough does not have time to rise evenly as in the oven and “tears,” forming an empty pocket inside. For example, here pita is baked in special ovens and placed right next to the fire, i.e. the temperature is very high.
Another “secret” is that the baking pita should be placed on the same side on which it lay while proofing. To do this, lift the edge of the towel and turn the pita onto your hand, like this.

That is, it turns out that the pita lies upside down on the hand. Now we turn the pita directly onto the hot surface of the stove and it turns out to be in the “correct” position, i.e. it lies on the “bottom”, on the same side on which it lay while proofing on the board.
When baking pita, I first place the flatbread on top of the lid, when it starts to swell slightly, I push it inward, and put the next flatbread on the lid, then take out the first pita (I just turn the bottom pan over by the handle - the pita falls out on the table), and the second pita I push it in, put the third pita on the lid, etc.

These are the Petes you will get.

I really love Pitas made from whole grain flour with bran, that’s how they turn out for me.

For whole grain pitas I make the exact same dough. But since whole grain flour takes up more water, I make the dough a little softer; after the dough rises, it becomes denser.
Just because you don't have such a pan doesn't mean you can't bake pita bread. The main condition for baking pita is high temperature.
You can bake pita in a frying pan and just brown it in the oven. To do this, heat the oven properly, put the frying pan on the fire (it would be nice to put a flame divider on top of the burner, but not necessary). NO NEED TO LUBRICATE WITH OIL! As soon as the frying pan is well heated (but do not heat it!), put the Pita on it, when the Pita puffs up, put it in the oven. It literally takes minutes. You cannot keep pita bread in the oven for a long time, otherwise it will turn into a cracker, because... The dough is thin and bakes instantly.
I tried to bake pita simply in a frying pan without using an oven - and it worked. Of course, its color is not as even as when it came out of the oven, but it baked wonderfully. Heat the frying pan, then turn the heat to moderate so that the pita does not burn. Place the pita on a hot frying pan, when it starts to puff up, turn it over to the other side with a spatula - I didn’t even put it in the oven, I just fried it on both sides in the frying pan and that’s it. You don’t have to wait for the pita to begin to swell, but simply turn it over after 2-3 minutes and it will swell anyway. I have an ordinary frying pan, however, I also covered the pita with a lid on top and kept the heat low.

The frying pan is the most ordinary one, the lid was taken from a convex pan.

The girls also baked pita in a pan with a glass lid - they put the pita in a hot pan, covered it with a lid, after 2 minutes they turned the pita over and it puffed up. In general, try it and you will definitely succeed!
Pitas may not inflate if the temperature is not high enough or there is mechanical damage in the flatbread (the bottom is torn, for example).

Situated at the crossroads of Africa and Asia, Egypt has a lot to offer that is delicious and original. Egyptian cuisine has incorporated dishes from other eastern countries; Egyptian chefs have adapted recipes from Turkish, Lebanese, Syrian and Greek cuisines to suit Egyptian tastes. Simple national dishes are prepared with plenty of fresh and ripe fruits and vegetables, and seasoned with a small amount of spices, although Egyptian dishes are rarely spicy.

Every meal is accompanied by bread, which is called “aish”. Traditional bread "aish baladi" (Baladi bread) is a round and fragrant flatbread made from wholemeal flour, rolled in ground wheat. It splits in half like a Greek pita...

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products given is not very large, in fact, the recipe contains each...

Ful Medames / Egyptian cuisine

One of the popular dishes in Egypt, Ful Medames consists of beans served with butter, garlic and lemon juice. The word “Medames” is of Coptic origin and translates as “buried.” This refers to the way the dish was originally prepared: in a pot, buried in hot coal, or sand. Ful Medames can be served with many additions such as butter, tomato sauce, tahini, or with an egg. However, the most traditional method is to eat it simply with salt, with Egyptian bread. Nowadays, this dish of the national cuisine of Egypt is exported to many Middle Eastern countries such as Syria, Lebanon, Saudi Arabia and Sudan.

Ingredients (for 4/6 servings)
Dried and peeled beans...

Mahshi-stuffed vegetables in Egyptian style

M'akhshi is one of the most popular dishes in Egypt. All kinds of vegetables are stuffed: small eggplants, zucchini, tomatoes, potatoes, peppers, grape leaves, cabbage, even onions. This is very painstaking work, it takes a lot of time, but the result is worth it!

Rice (filling) - 350 g
Onions (stuffing; large) - 1 pc.
Greens (stuffing; dill + parsley + cilantro) - 6 bunches.
Tomato (filling) - 1.5 kg
Mint (filling; powder) - 1 tsp.
Salt (to taste)
Black pepper (stuffing) - 1 tsp.
Sweet paprika (filling; powder) - 1 tsp.
Chili pepper (filling; powder) - 0.5 tsp.
Coriander (filling; powder) - 1 tsp.
Vegetable oil (filling) - 50 ml
Garlic - 3 teeth.
Grape leaf - 250 g
Eggplant(7-12 cm long) - 15...

Sweet Gullesh / Egyptian cuisine

Egyptian sweet: aromatic, at the same time crispy and juicy; reminiscent of baklava, but without the nuts; with custard. A delicious delicacy for lovers of oriental sweets and those with a sweet tooth. It is very easy and quick to prepare.

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products listed is not very large, in fact...

Mumbar. Egyptian cuisine

Most often, mumbar are sausages stuffed with rice. But sometimes they are stuffed with minced meat.

Prepare the rice for the filling.
Wash 3 cups of rice. Fry onions (3 pieces) in vegetable oil. We also add garlic to the onions through a garlic press (don’t skimp). Fry everything until golden brown. Half a kilo of tomato in a blender and with onions. You can add a couple more tablespoons of tomato paste. They put it out a little. And add rice. Salt, pepper, coriander. We cut a bunch of parsley, dill and cilantro into it. Stir and turn off the heat. Those. We don't cook rice!
In general, all mahshis in Egypt are stuffed with this kind of rice. And mumbar is also a type of mahsha.

Cut off the neck of a plastic bottle (7-10 centimeters). Gut...

Koshary / Egyptian cuisine

The classic lunch dish of the poor Egyptian is considered to be koshari - a combination of pasta, legumes and rice that is not very familiar to Europeans. The treat can be either incredibly hot or not very spicy, so ask the chef to cook it to your taste (by the way, this applies to almost all Egyptian dishes).

For one serving of koshari, mix 30 g of boiled rice, 10 g of cooked lentils, 10 g of deep-fried vermicelli, 10 g of boiled chickpeas and prepared tubetti paste (small “wheels”). Then fill everything with green sauce (5 g of cumin, 2 tablespoons of olive oil and green chili) and 1-2 tbsp. spoons of tomato sauce made from stewed peeled tomatoes. Mix everything, place on a plate and sprinkle generously with fried onions, cut into strips, on top.

Save it to your wall SO YOU DON'T LOSE THE RECIPE!

Ful / Egyptian Cuisine

Ful is a thick brown bean puree that is usually poured into pita bread or added to the Egyptian dish kushari - noodles with rice, chickpeas, fried onions and tomato sauce

Beans
onion
tomato juice
tomatoes
spices
vinegar

Soak the beans overnight, then boil and drain. Finely chop the onion and lightly fry in vegetable oil. Add the beans, simmer for a few minutes, covered, over low heat (shake the pan often). Pour boiling water over the tomatoes, peel them and cut them into slices. Pour in tomato juice, add spices, then after a while add salt to the tomatoes and simmer until done. Grind in a blender, adding the remaining water after cooking the beans. Season with vinegar or lemon juice, let it brew, and serve as a cold appetizer.

Egyptian national dish Mahshi

We will need:
1 cup rice
2 pcs. onions
7-8 tbsp vegetable oil
2-3 tbsp tomato paste
1 bunch of Cilantro and the same amount of Parsley. Dill
0.5 teaspoon ground cumin
1 heaped teaspoon of dry mint
Salt and black and red pepper to taste
1 maggi cube
Grape leaves. From this portion I got 72 pieces.

I made grapes and cabbage, dear ladies, I warn you that it’s a little difficult to make with cabbage as small as mine. You need to fill your hand.

We prepare cabbage as for cabbage rolls; if fresh, rinse grape leaves with hot water; I use canned ones in jars.

COOKING
Finely dice the onion and fry in oil until dark brown, then add...

Egyptian-style cabbage rolls (Makhshi kromb)

Mahshi is probably the most popular dish in Egypt. In general, there are many different types of mahshi. For stuffing, zucchini, eggplant, cabbage, grape leaves, bell peppers, and potatoes are used. As a rule, Egyptians prepare a huge pan of mahshi. Well, it is eaten very quickly. The classic filling is rice with tomato sauce. I also add lentils and vegetables.

Salt - to taste
Black pepper - to taste
Coriander - 1 tsp.
Cumin - 1 tsp.
Vegetable oil - 2-3 tbsp. l.
Tomato paste - 2 tbsp. l.
Greens (dill, parsley, cilantro to taste) - a bunch
Tomato - 4-5 pcs.
Garlic - 2-3 cloves.
Onion - 1 pc.
Cabbage (head) - 1 pc.
Rice - 1/2 cup.
Lentils - 1/2 cup.
Carrots - 2 pcs.
Greens (dill, parsley...

Egyptian steak

Ingredients:
minced beef 500 g.
chicken fillet 500 g.
champignons about 300 g.
cheese 200 - 300 g.
egg 1 pc.
tomato 1 pc.
greenery.
Oil for frying, I used olive oil
salt, spices to taste
breadcrumbs

Cooking method:
Grate the cheese and divide into two halves. Place one half in the minced meat, add the egg, salt, spices and mix everything well.
We cut the mushrooms and fry them in well-heated oil. Finely chop the greens, cut the tomato into slices.
Divide the chicken fillet into 4 parts and lightly beat it.
Divide the minced meat into 4 parts and make flat cakes. Place them on a greased baking sheet.
Place mushrooms, herbs, tomatoes on top and cover with chicken fillet.
Sprinkle with breadcrumbs, cheese and place in an oven preheated to 170 degrees for 40 minutes
For a side dish we have rice decorated with tomatoes and dill sprigs.
Bon appetit

Egyptian milk porridge "White"

We sort out the wheat groats, wash them and soak them in water (I soaked them overnight to prepare them for breakfast). Cook in slightly salted water until tender. Let's strain.

Then pour milk into the pan and add our cereal. Add butter, sugar, vanillin and let it simmer a little. Breakfast is ready.
Notes. I prepared a "children's" version. After cooking, before adding it to milk, I crushed the cereal in a mixer. In this case, the porridge turns out thicker.
© CatSilva

Mahshi in Egyptian

Mahshi are vegetables stuffed with rice (zucchini, eggplant, peppers, tomatoes, cabbage and grape leaves). We take round rice. Zucchini, eggplant (white and blue) - small, but plump, so that it is easy to remove the insides. Each housewife has her own proportions. I will describe the principle.
I fry it in the rast. onions in oil, 3 pieces. Then I add garlic, I don’t skimp either. Then tomatoes from a blender or tomato paste. Everything is stewed together. Then there is rice, one and a half to two glasses, a bouillon cube, salt (so that you can feel it, then when cooking the vegetables it will be taken away), black pepper, coriander (I myself add some more water and boil it a little, but according to the rules this is not necessary). At the end I add herbs: dill, parsley, coriander...

Jacket belle roses: meat jacket in Egyptian style

In Egypt, as in many other Middle Eastern countries, there are many types of kofta - a hot dish made from minced meat with various additives. Kofta bel roses ("kofta with rice") is one of the most beloved and traditional dishes in Egypt.

Minced meat (I used beef) - 500 g
Rice (minced meat) - 160 g
Dill (minced meat) - 10 tbsp. l.
White onion (minced meat 1 piece + sauce 1 piece) - 2 pieces
Mint (minced meat) - 1 tbsp. l.
Black pepper (to taste)
Salt (to taste)
Tomato (sauce) - 5 pcs.
Parsley (sauce; to taste)
Water (sauce; to taste)
Vegetable oil (for frying) - 3 tbsp. l.

The peculiarity of this dish is that the rice is ground as finely as possible: into flour. I crushed it with a special attachment (for grinding spices) and sifted...

Lentil soup with garlic / Egyptian cuisine

Lentils (red) - 400 g
Broth (chicken) - 2 l
Onions (medium size) - 3 pcs.
Tomato - 2 pcs.
Garlic - 4 teeth.
Butter - 2 tbsp. l.
Salt - 1 tsp.
Black pepper - 1/2 tsp.
Cumin (ground) - 2 tsp.

Cut 2 onions into quarters, cut the third into cubes.
Tomatoes, peel, cut into four parts.
Peel the garlic, chop coarsely.
Place tomatoes, onion quarters, and garlic in the broth and simmer for about 45 minutes.
10 minutes before the end of cooking, add the lentils.
Melt 1/2 tbsp in a frying pan. spoons of butter and fry finely chopped onion.
Grind the soup with an immersion blender.
Heat again, season with salt, pepper and cumin. Just before serving, season the soup with the remaining oil and sprinkle with fried onions.
© Pyshka-Khudyshka

Kushari / Egyptian cuisine

I think that about half of the people (Russians) who can afford it have visited Egypt. And you are probably familiar with such a famous dish as KUSHARI! It is sold on busy streets at almost every turn, and always in all street cafes and eateries. It's cheap, tasty, filling...

Here is its composition:
1 - pasta
2 - fried onions
3 - rice with brown vermicelli
4 - tomato sauce (they always have it boiling and there is such an aroma all over the street that it is impossible to resist buying this kushari. They serve it in iron plates for those who eat on the street, and in plastic glasses for those who take it with them, to eat at home.)
5 - brown lentils and hummus (legumes)

Well, I think those...

Sweet layer cake "Fytyr in Egyptian"

This is incredibly delicious, there are not even words to describe this oriental sweetness!

Ingredients:

For the test:
1 glass of milk;
200 g butter;
3.5 cups flour;
1 egg;
1/2 tsp. dry yeast;
a pinch of salt.

For Magalabia cream:
2 glasses of milk;
2 cups granulated sugar;
3 tbsp. l. starch;
1 egg;
1 packet of vanilla sugar;

1 egg yolk for brushing.

Preparation:
To prepare the dough, dissolve yeast and salt in warm milk. Add the beaten egg and flour, kneading a homogeneous dough.
Divide the dough into 2 parts. Roll each part into a layer and grease with melted butter.
Roll the dough into a roll and roll it into a snail shape. This way we will get 2 snails. Let's wrap it up...

Pita with warm salad. Egyptian cuisine.

Ingredients
beef
Champignon
avocado
zucchini
Bulgarian pepper
pita
Cherry tomatoes
salt
olive oil

COOKING METHOD
Place the pita on a wire rack and put it in the oven.

Cut the mushrooms into four parts. Chop the pepper and zucchini. Peel the avocado and cut into cubes. Add olive oil to a heated frying pan, add zucchini and pepper, fry for a couple of minutes. Add mushrooms, a little sugar, salt and black pepper. At the very end, add the avocado.

Cut the beef. Fry in a heated frying pan with olive oil. Carefully chop the fried beef and add to the vegetables. Cut the cherry tomatoes into three parts and place them with the meat. Salt and add sugar. Mix.

Take the pita bread out of the oven. Cut off the top of the pita and open it. Place the prepared warm salad into the resulting “pocket”.

Kibrizli (almond cake) Egyptian cuisine

I would like to offer you a recipe for a very delicious almond cake: vkusno: :vkusno: :vkusno:, although the recipe is taken from a book about Egyptian cuisine, this cake is also very popular in Morocco.
150g semolina
180g sugar
150g ground almonds
8g baking powder
5 eggs
1 lemon
a pinch of salt
2-3 tbsp. sesame
4-5 tbsp. honey
220ml water
mold lubrication oil
Cooking:
Separate the whites from the yolks. Beat the whites with a pinch of salt into a strong foam. Separately, beat the yolks with sugar, add semolina, almonds, baking powder, lemon zest and water, stir well. Add the whipped whites to the resulting mixture and mix gently so that the protein mass does not fall off.
Grease the mold well with oil (I used a round one...

We dilute the yeast in a small amount of warm water.

Sift the flour (if it is coarse, use a sieve with large cells).

We will also dissolve salt in 0.5 cups of water.

Make a hole in the flour mound, pour in the yeast and mix carefully, gradually add salted water. The dough should be tough but elastic. Add water if necessary. Knead until the dough begins to pull away from your hands. The dough can be left for about an hour to rise; those who are impatient can bake right away.

Divide the dough into balls the size of ping pong or slightly larger. Roll out to a thickness of about 2-3 mm on a floured table.

Roll out slowly and evenly so that the surface of the cake is free of holes. And place it on a dry baking sheet. The oven is preheated to maximum, place the baking sheet on the lower level, as the bread will open. That is, as soon as it inflates like a balloon, we immediately take it out.

The process, depending on the oven and the thickness of the cake, can take from 2 to 5-7 minutes. If you don’t have an oven, you can bake it in a frying pan, also dry. We monitor the process and, if necessary, carefully turn the cake over. Be careful not to damage the surface, otherwise the bread will not rise.

Choose the size and thickness yourself, it depends on the size of your oven and frying pan. I baked in both electric and gas ovens, and in a frying pan. Skill comes with experience and don’t be upset if you don’t succeed right away.
This dough is also used for tannoor (an oven in the ground, slightly raised above the surface). If you have a “vogue” type frying pan, that is, it has a concave bottom, then wash the outer surface of the frying pan well and, putting it upside down on the gas, heat it well and lay out the cake, do not forget to turn it over. Follow fire safety rules and don’t take unnecessary risks.

This recipe is part of the promotion "Cooking together - culinary week". Discussion of preparation on the forum.

Pita is a traditional Arabic bread. Pitas come in oval and round shapes of different diameters - from 15 cm to half a meter. Flatbreads with a pocket are common all over the world - they are especially loved in Turkey, Greece, and Israel. If you cut the pita from the side, an empty cavity is formed in the bread, which can be stuffed to taste - with vegetables, meat, sauce...
Pita is baked from unleavened yeast dough in a very hot oven on a sheet of foil placed directly on the wire rack so that, under the influence of the escaping steam, the dough puffs up and then, when cooled, falls, and the pitta can be easily divided into halves or given the appearance of a pocket. In the oven it must be baked at a very high temperature, be sure to put foil, otherwise the pita simply will not puff up (((Pita can be eaten both warm and cold. But it is simply heated in a hot oven. The Arabs themselves store pita in a rather interesting way - they wrap the flatbread in foil, allow to cool, and then freeze directly in foil. And if necessary, take a stack of flatbreads, defrost and heat in the oven at 150 degrees for 15 minutes. Pita can be stored for a short time by wrapping it in cooking paper and then putting it in a bag. This way it lasts longer will remain fresh.

Ingredients:
Products:
water - 1 glass;
flour -2 - 2.5 cups;
instant yeast - 1 sachet;
sugar, salt - 1 tsp each;
vegetable oil - 2 tbsp.

Dish tags: Hot dish, Cold dish, For breakfast, For lunch, For dinner, Other taste, Baked in the oven.

1 Dissolve salt, sugar and yeast in warm water. 2 Add butter and flour and knead into a smooth, soft dough. 3 Cut the dough into fist-sized pieces. We make koloboks. 4 We form dough balls - stretch the dough a little in the palm of your hand and roll it into a ball, sealing its base. 5 Flatten the buns into flat cakes. 6 Roll out the flatbreads into circles with a diameter of 15-20 cm. Place the finished circles on a towel, cover with a cloth and let stand for 20-30 minutes. 7 Since we don’t have a tandoor oven, but we want the pita to swell, we can do this - put a dry frying pan on the highest heat, heat it up as high as possible and lay out the flatbread. As soon as the pita begins to swell, QUICKLY transfer it to an oven preheated to 250 degrees. But it is very important to put the pita in the oven on the same side on which the pita lay in the pan, that is, do not turn it over. Keep the pita in the oven for a couple of minutes at most, just so that the top is slightly browned. 8 Then you will get that very pocket in the pita... 9 And the pitas themselves will look very tasty! Bon appetit!

Pita is a traditional Arabic flat bread - a flatbread, which is interesting in itself, because it is delicious, and as a “basis for creativity”, since there is an emptiness inside the pita that can be filled with almost any filling. Making pita is not difficult at all. Shall we try?

To prepare 8 pitas you will need:

500 g flour (I took 350 g premium wheat and 150 g whole grain wheat)

1 teaspoon with a small handful of salt

1 teaspoon sugar

0.5 teaspoon baking soda (quicklime)

1 packet instant instant yeast (7 g)

1 tablespoon each olive and sunflower oil

PREPARATION:

For the dough, sift flour into a bowl, add yeast, salt, sugar, soda and stir everything. If you use dry active yeast, not fast-acting, first dissolve it in a small amount of water (50 - 100 g), add a little flour from the general norm, stir until a homogeneous batter without lumps and leave in a warm place until it foams, and then the mash becomes foamy. add to the flour and continue with the recipe.

Gradually adding water, knead a soft dough.

Cover the bowl with the dough and leave it alone for 15–20 minutes. During this time, the flour will absorb water, form gluten, and the dough will be simpler and easier to knead.

Knead the rested dough until smooth and homogeneous. While kneading, gradually add vegetable oil. If you prepare the dough with the addition of whole grain flour, knead carefully and carefully, since such flour contains bran that can break the gluten threads. If you do not use whole grain flour, knead the dough long enough (at least 5 - 7 minutes) and intensively. During the process of kneading, remember it well, rub it, fold it, you can even beat it off, this will only be beneficial.

Cover the finished dough and leave in a warm place until it doubles in volume, then punch down and divide into 8 equal parts.

Roll each part into a smooth ball.

Cover the dough balls with film and leave to rest for 10 - 15 minutes. During this time, the gluten will have time to relax and the dough will become softer and more pliable, making it easier to roll out. Roll out the rested dough into flat cakes 3–4 mm thick.

Cover the rolled out cakes with film and leave for 30-40 minutes. It is very convenient, after rolling out the cakes, to immediately transfer them to baking paper and then bake on it.

Preheat the oven and baking sheet (just place it inside the oven) to the highest temperature possible. Preheat the oven in advance - before placing the first baking sheet in the oven, it should stand for 20 minutes at its maximum temperature.

Carefully drag the parchment with the tortillas onto the hot baking sheet and place at the very bottom of the oven.

Pitas are baked very quickly - literally 3-4 minutes. During the baking process they will puff up greatly, but will not brown at all.

Immediately after baking, cover the pitas with a towel and let cool completely.

Enjoy your meal!