lahmacuns

Turkish Pizza

Tostadas De Pollo Y Frijoles

All tasty PLOs (Pizza Like Objects)

See below for a Palestinian PLO.

Unlike you, I like Feta.

Enough to pay 50c extra for?

Yeah, sure.

There were 2 oz conservatively estimated
of cheese on the thing, almost as much
as there was meat.

Maybe you should have been in Cologne with Lilli, whose Doner
was drowned in the stuff, so she left most of it behind.

Doners don't really need any kind of cheese, but hey, why not?

Doners don't really tolerate any kind of cheese,
that's why.

In Holland they add Gouda cheese.

Gouda like that, not so much either.

Further down the slippery slope ... the Maritime Canadian donair
which has become popular in Alberta as well. The sweet sauce is
disgusting but plain donairs are tasty.
The Original Donair From the East Coast of Canada
Sauce:
12 ounce can evaporated milk
1/2 cup white sugar
1/4 cup white vinegar

Interesting. I've had sweet salad dressings
like that. Not really my thing, but marginally
better than plain lettuce.

In the early 70's, a Greek restaurateur in the city of Halifax
introduced the Donair. Within a few short years, virtually all
pizzerias had added their version of the dish to their menus. Not to
be confused with gyros, the Donair has a vastly different flavor.

I'd say there is a continuum between them, but
Greece (gyro) and Turkey (doner) being close in
everything but religion, vastly different is an
overstatement. Oregano to the south and west,
dill and parsley to the north and east, maybe,
but the world being as it is, probably all
three all over.

Pita Stuffed with Meat (Arayes)
categories: Appetizers, Mains, middle eastern
servings: 7 to 32

500 g minced lamb
500 g tomatoes, finely chopped
1 md onion, finely chopped
1/3 c parsley, finely chopped
1/2 c olive oil, divided
1/4 ts cinnamon
1/2 ts red chili pepper
1 ts salt (or to taste)
1/2 ts black pepper
1/2 ts allspice
1 Tb pomegranate molasses (optional)
7 to 8 thick loaves pita bread

Place meat, tomatoes (with their juice unless
you use thin pita bread), onion, parsley,
1 Tb olive oil, cinnamon, red pepper,
pomegranate molasses, allspice, black pepper
and salt into a medium bowl. Mix all
ingredients very well.

Spread 2 to 3 Tb of the mixture into each pita
loaf (right before baking to get crispy Arayes).
Grease both sides of each loaf with 1 to 2 Tb
olive oil. And then cut it into quarters.

Arrange Arayes in oven tray and bake them in a
preheated 160C/325F oven until they become s
lightly brown or golden. Flip them to the other
side for more crispness. Serve hot with fresh
Greek yogurt and green olives.

Eman, kitchenofpalestine.com, 4/13/2014
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)