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Every once in a while my family needs a Greek fix. Most often I make Greek meatball stuffed pitas topped with tzatziki sauce. Homemade pitas are fun to make and are so much better than the cardboard store bought ones.
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In the bowl of your mixer, pour 2 cups of water. Add 4 1/2 teaspoons of rapid rise yeast.
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Add 2 tablespoons of olive oil, 2 teaspoons of sugar or honey and 1/2 teaspoon of salt.
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Slowly add 4 cups of flour beating until you have a smooth satiny dough.
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Cover and allow to rise until doubled in bulk.
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Form into 3 inch rounds and allow to rise.
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On a floured surface, roll them into 5-6 inch disks.
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Bake in a 500 degree preheated oven on a pizza stone for 6-8 minutes. They should puff up into pillows. If you have some that stay flat, keep them aside and i will show you what to do with them later.
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For the tzatziki, you need yogurt. If you are using regular yogurt, strain the liquid out using cheese cloth and a strainer set over a bowl. It can take a couple hours for it to drain.
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Seed a couple cucumbers by scraping them out with a spoon.
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Slice the cukes, sprinkle them with salt and drain in a colander over a bowl.
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This is the regular yogurt after it has drained.
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You can see how much liquid it gave off.
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You can also use good Greek yogurt which is thick enough that it does not need to be drained. I had both on hand so I mixed them together.
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Place the drained cucumbers in the bowl of your food processor along with about 5 tablespoons of fresh dill. Add 2 diced garlic cloves and some salt and pepper. Pulse until smooth.
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Add the cucumber mixture to the yogurt.
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This is a new product from Philadelphia cream cheese. It comes in 4 flavors and I chose garlic to use in my tzatziki. I like to add cream cheese to make it richer and this new cooking creme is the perfect consistency to just stir into the mix.
Tomorrow I will show you the rest of the sandwich recipe.
Comments
making your Spring pasta salad tonight...
kary and teddy
Have a great day!
Christer.
Teresa