The Morning After – A Bread Report

Poofy pita and Middle Eastern pancakes were the order of the day (or night as it were) in my Global Breads class.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

Pita is a common type of bread used in the Middle East to make sandwiches and to scoop food. Though officially termed a flat bread, when baked it puffs up into a ball. When removed from the oven and cooled, it then deflates. This results in a pocket being formed inside. Split in half and fill with falafel, vegetables or other food of choice.

 

 

These pita were made with a starter (which greatly improves the flavour of bread) and our chef made a red pepper hummus and salad for accompaniment.

Atayif bil Ashta is a sort Middle Eastern pancake. It and the pastry cream filling inside were made without eggs but did contain cow’s milk. A non-dairy milk, either grain or nut based, could easily be substituted. They were cooked on one side only, then folded partway to create a cone. The pastry cream was inserted and then dipped into chopped pistachios. Not overly sweet and with a kiss of rosewater, they make for a delightful treat. Supposedly these are traditionally served at Ramadan, the fasting month for Muslims.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

Words to describe my first taste

spongy, crepe-like texture yet bland taste

smooth and mildly thick cream-like subdued ice cream

rosewater is barely detectable (probably because we only used one-tenth of the amount called for in the recipe) but gives the cream a certain je ne sais quoi.

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