Thanksgiving Day

Brining a fowl makes the meat tender, enhances its flavor, tenderizes the meat and reduces the cooking time. Learn how to brine a turkey from Williams Sonoma.

Spanakopita

Spanakopita is a greek spinach pie with feta cheese and phyllo (paper-thin sheets of raw, unleavened flour dough). You can see how to make it with the pedagogic video of Dimitra’s Dishes.

In Turkey, the phyllo is called yufka.

Feta Cheese

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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