Baba Ghanoush And Pita Bread | Lebanese Cuisine | Vegetarian Snack |

Pita pockets filled with fresh summer lettuce, tomatoes, capsicum, spring onions and marinated or smoked chicken is the perfect lunch. As long as you have the Pita bread. Try making these at home and use them fresh or freeze them so that you never go hungry again. Homemade pita bread is perfect for Pita pockets and also make great bases for mini pizzas.
#eatkibbeh

Ingredients for: Homemade Pita Bread : Perfect For Baba Ghanoush

Ingredients for 8 x 17cm pita breads:

250ml warm water (30C – 35C )
1 tsp castor sugar
7 grams of active dry yeast
* Wait till active then add to breadmaker/stand mixer

3 cups high grade flour
1 1/2 tablespoons rice bran oil
1 teaspoon pink salt

If using A Breadmaker;
Leave to prove in a lightly oiled and covered bowl for 1 hour in an environment of 25 – 40 degrees C
Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute.
Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins
Roll out to 15 – 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

If using a bowl and your hands;
Add your warm water, sugar and yeast to a Pyrex jug and wait for the mixture to start foaming on the surface. Then add this to the combined dry ingredients.
Knead the dough for 10 – 12 minutes.
Then leave to prove, in a lightly oiled and covered bowl for 1 hour in an environment of 25 – 40 degrees C
Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute.
Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins
Roll out to 15 – 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

If using a stand mixer:
Add your warm water, sugar and yeast to a Pyrex jug and wait for the mixture to start foaming on the surface. Then add this to the combined dry ingredients in your mixing bowl.
Using the dough hook, allow the dough to knead on the slowest speed for 12 – 14 minutes.
Then leave to prove, in a lightly oiled and covered bowl for 1 hour in an environment of 25 – 40 degrees C
Turn out onto a floured surface. Then press all the air out of the dough and lightly knead for a minute.
Split the dough into 8 portions and form 8 small round balls and lightly flour before covering. Leave for 30 mins
Roll out to 15 – 17 cm circles and let rest 5 minutes before frying in lightly oiled non stick pan, till each side is golden and puffs up.

Ingredients For Baba Ghanoush: Creamy Roasted Eggplant Dip

2 medium sized eggplants pierced with a fork
3 tsp minced garlic
2 tbsp extra virgin olive oil
Juice from 2 limes
100 grams of plain humus
1/4 tsp pink salt
1/2 tsp cumin
Garnish with paprika, finely chopped parley and extra virgin olive oil
Serve with hot Pita Bread.

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3) Cooking Secrets for Men (Charlie): Sfeeha [Middle Eastern Meat Pies] (Premieres 9am EST)
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4) Boris Backt Und Kocht: Hummus Bil Lahme (Premieres 9:15am EST)
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5) My Ajji’s Kitchen (Sandee): Lebanese Seven Spice Chicken (Premieres 9:30am EST)
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6) Gloria’s Platter: Chicken Shawarma Wraps with Tabbouleh (Premieres 11am EST)
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7) KME Food (Matt & Keisha): Hummus (Premieres 11:15am EST)
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8) The Sunday Dinner Chef (Tom): Lebanese Chicken Kabobs (Premieres 11:30 am EST)
https://www.youtube.com/@THESUNDAYDINNERCHEF-uw1qh @The Sunday Dinner Chef

9) Cooking With the Spice Queen (Michele): *SURPRISE* (Premieres 12:15pm EST)
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10) Cooking with Anadi: Beef Kafta (Premieres 12:30pm EST)
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11) Cooking with Denise 999: Lebanese Chicken Salad (Premieres 1:15pm EST)
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0:00 Baba Ghanoush Intro
0:35 Preparing our eggplants
2:23 Adding our ingredients to the cooked eggplants
3:04 Processing the Baba Ghanoush
3:26 Garnishing the Baba Ghanoush
3:43 Tasting and Intro to Pita Bread
4:24 Intro to Pita Bread
4:32 Adding our ingredients
5:38 Once our dough has formed
5:50 Preparing for rising
6:32 After rising splitting the dough
8:22 Preparing for second rising
8:49 Preparing Pita for cooking
9:20 into the pan for cooking
10:00 Presenting the finished Pita Bread and Outro

well this is what I’m going to be making today this beautiful Bubba ganish with pit bread and I’m making this as part of a collaboration today if you click on my description box for this recipe you’ll see a list of the other 12 collaborators who will each be making a Lebanese dish so have a good look at some of those in the meantime let’s get on with the Bubba [Music] ganese right now we’re going to make our Bubba ganes we’re going to start with our eggplant just stab them so they don’t blow up and then pop them into a lined baking T and put them in the oven for about 4 30 minutes at 200° right they’re fresh out of the oven I’m going to let them cool and then I’m going to cut them in half and scrape them out right firstly let’s cut these in half here we go still a bit hot inside so might leave them for a little bit longer while they cool off because I don’t want to burn myself right these have cooled down a bit now so I’m just going to scrape them out and put them straight into my processor here until I’ve got them all scooped out now these are quite moist so I’m going to pass them through a s first otherwise my resulting barban is going to be too wet all right that’s all been squished now to get all the moisture out into the processor and then we’ll start adding the rest of our ingredients right three tpoon of minced garlic now the juice of two limes half a teaspoon of cumin half a teaspoon of paprika 100 G also forus a small grind of pink salt now we’re going to process that let’s have a we taste oh absolutely gorgeous right let’s transfer that into a bowl little bit of paprika and a little bit of olive oil and some little bit of Cho parsley and there we have it let’s see how our Peter bread is warming up and we’ll have a taste right let’s get into it m oh wow that is absolutely gorgeous well now that we’ve made our B dish it’s time to press on and uh make our own pter bread to go with it so I’ll just hand you over to myself and we’ll make the pet bread right now that we’ve made our buban let’s have a go at making our own peter bread right so firstly we’ll start with 250 MLS of warm water we’re going to pop a teaspoon of sugar in there and 7 G which is like a heap spoon of yeast we’re going to mix that together and as soon as it starts to bubble on the surf we know that our yeast is good we can pour that into our bread maker as you can see mine’s foaming at the top I put going to put that into the bread maker I’ll add three cups of flour a pinch of salt and 1 and 1/2 tblspoon of olive oil and then I set my bread maker to dough and it’ll do its thing if you’ve got a stand mixer then need for 10 to 12 minutes using the dough hook either way it should come out looking like this right so we can actually I’ll just tip that out good that’s come with it and the only thing we’re going to do with this is let it rise a bit more so we’ll put it into a bowl with a little bit of [Music] oil there replace with the bowl a little bit of oil there you go just a tiny bit put that in there and then we’re going to cover it and leave it for an hour wow that really that really has doubled in size isn’t it let’s get it out of that bowl and onto our board shall We There we are that’s um that’s it out what we’re going to do just fold it in and then we’re going to push all the air out of it once we’ve got the air out we can cut it into eight pieces right let’s get over to our cutting board over here right let’s cut this into so cut it in half cutting it into eight pieces so half then half again then half again again and then we’ll get our trusty rolling pin out and we’ll get these into the right shape so with these you want to they say pull down from the center and fold underneath put them there I’ve lightly flowed this board right this can become a bit tedious so I’ll do the rest of them and then I’ll come back in and there we are there we have our eight bowls I’m going to cover those with some cling wrap and leave them for 30 minutes right firstly put a pan on for sort of medium medium high heat while that Pan’s warming up we’re going to roll out these piss bread so you want them about a/4 of an inch thick about oh 17 cm luckily we’re doing eight of these so you can afford to get a couple wrong that’s about the right size that Pan’s not quite up to heat yet so we’ll come back when it is now what we’re looking to happen here is for this to P up here we are hopefully this will puff a bit further while it’s puffing I need to roll out the next one I think this is going to be a bit like pancakes where your second one um is always uh the best or third right perfect right I’ll let these cool down and uh then we’ll get them open there we go I’ve cut one of these open just to show you inside these are quite thin you can fill these full of um all sorts of salad vegetables with a nice dressing or you can marinate some chicken and add some vegetables summer vegetables as well as a dressing up to you um anyway thank thank you very much for watching I will catch you on my next recipe [Music]