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Pita Pita chunks cheesed

Pita Pita chunks cheesed


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Pita Pita chunks cheesed
  • 5.5 Water medium-sized cups flour
  • 1 tablespoon dry yeast
  • Sugar 1 tablespoon sugar
  • Sugar 1 teaspoon salt
  • Water 1 cup warm water
  • Water 1 cup of warm milk
  • margarine to take on
  • For cubed pita:
  • 300g chopped meat per bird
  • 3 Tomato
  • 3 green pepper
  • Sugar 1 tablespoon pepper sauce
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground black pepper
  • ¼ cup vegetable oil
  • For Cheese pie in:
  • 1 heaped bowl full of grated cheese
  • 1 Number of tomatoes
  • 2 green peppers

Yemek Tarifi
  1. First, prepare meat per bird aside to cool
  2. The pan for half a teacup of oil in terms of gold quarry clerk
  3. Saute meat in the fire blazing from the dilution of the oil warms
  4. A finely chopped green pepper over two minutes later, the clerk twice with a turn after you paste and spices and add the tomatoes are roasted chopped small little more than a minute or two
  5. Turn off the bottom of the furnace at the latest salt
  6. Preparation of the dough:
  7. 5 cups flour with the salt and sugar in a large bowl trimmed solid
  8. Add the yeast over the middle of the middle of the pool with warm water and milk solids, such as opening
  9. First, dissolve the yeast and then knead the dough
  10. The other half cups flour dough used to gather the latest.
  11. Knead the dough with a roller Open
  12. Grease Tray
  13. Add the stuffing in the middle you get hungry pulp tray and combine until the end fold side edges starting from the edge
  14. Leave to rest for 30 minutes in a hot environment
  15. Then bake in the oven until golden brown
  16. Pita blush crawl under and over enough little margarine on from the oven and you can slice and serve.
  17. We suffer because we love the family I was a little bit more bitter and paste the floor
  18. But size does not like the while thinking I gave less
  19. No pain can participate in this completely stuck desire ..
  20. Follow the same method Cheese cakes
  21. Open cheddar over the dough, then fermented tomato and pepper clerk's ovens
  22. Serve hot again.
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