Photo from “La casa del Pan Arabe”, Fuengirola, Málaga, Spain

Pita bread is a brown round, flat bread made with wheat flour and yeast. It is very common in Mediterranean cuisines, specially in Middle East, North Africa and South of Spain. The name for it is mollete although it is possible to ask for pita bread in many shops.

You can put inside whatever you want: vegetables, kebab, Spanish Iberian ham, you name it. In North Africa, they associate it to hummus.

In Turkey, the Pita is called pide or pitta, “pitta” (sound) in Greece (where usually one of the ingredients is olive oil), and pitka in Bulgary.

A  no enriched pocket pita bread (1,25 ounces) has 110 calories.

About the receipt, the best way to learn it is to watch an excellent video of Food Wishes

Mollete filled with tomato, olive oil and Iberian Ham

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An example of Med Cuisine: TARAMOSALATA

INGREDIENTS FOR TARAMOSALATA (TO SERVE 6-8)

6-7 Slices of dried bread without the crust (200 g)
200 g Tarama (preserved fish roe)
2 table spoons Onion very finely chopped
3/2 cup Fine olive oil or corn oil
1/3 cup Lemon juice
3 Spring onions, finely chopped
Black olives for the garniture

HOW TO PREPARE THE TARAMOSALATA

Soak the bread in some water and then press out excessive water between your palms.Beat the tarama into a mortar to form a fine paste.
Add the onion and some drops of oil and while continuing beating add some bread and then some oil alternately.
Continue beating the mixture, until you have added all the bread, and continue with adding some oil (be careful not to add too much at the time).
When the oil is finished, add the lemon juice (add to taste).
Place the taramosalata onto a small platter and sprinkle with the finely chopped spring onions.
Garnish, if you like, with the black olives.

Alternatively, you can replace the bread by two medium sized boiled potatoes.
If the taramosalata turns out to be too thick, add while beating some sparkling water (or soda water) and continue beating for some seconds.

Taramosalata is a Greek-Turkish dish, very well known in the Mediterranean Diet. It is a meze or mezze (Greek mezé (Μεζέ), from Turkish meze, ultimately from Persian maze (مزه) “taste, snack”