Oregano Pita -- my favorite appetizer at Fadi's Restaurant in Houston
Pita Oregano leaves Olive oil (flavored is fine) Sesame Seeds Salt Onion powder?
Get some pita at the grocery ... at Fadi's they are 12"+ across ... Sara Lee pitas here are only 6"
across (kinda puny -- I need 2 of those for 1 snack serving)
Throw a LOT of oregano leaves onto the top ... then drizzle some fresh olive oil onto it ... enough
to be able to spread thinly over the whole pita (but not enough to puddle) Use your finger and make
sure the olive oil covers the whole pita AND make sure that all the oregano is moistened by the oil
(if any leaves are dry , they'll wind up as sharp as splinters later) ... make sure the oregano is
spread all over the pita Sprinkle on a bunch of sesame seeds Sprinkle on enough salt to make sure
the whole surface is a teensy bit salty (without the salt, the oregano is bitter) I also sprinkle
on a tad of onion powder ... maybe you'd like to experiment with something else like garlic or
garlic powder.
I've also used 'Italian seasoning' instead of oregano ... you can probably use other herbs or
herb mixes.
Put under the broiler for just a couple of minutes to get warm and maybe brown a bit. (As the oil
bubbles, it saturates and softens the dried oregano leaves)
Great for just a snack or as an appetizer ... good with wine or beer (though probably not w/ Youngs
Double Chocolate Stout :-)
Like I said ... if all the leaves are not moistened w/ the oil, they'll bury in your gums or the
roof of your mouth like a splinter. I've tried moistening the leaves in water (and getting 'em warm
in the microwave first) and that did a good job but seemed to make the oregano more bitter.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗