Monday, July 26, 2010
Syrian Styled Oyster Po Boys with Homemade Pita
This was a real improvisation for me, except for the pita which I made from a Mark Bittman recipe in how to cook everything. The pita was good but not light like the pita's you get a great Middle Eastern restaurant. But they were easy, I will experiment with some more recipes and let you know if I find one that is closer to restaurant style. You could use any fried seafood here instead of oysters. I spiked the flour dredge with Aleppo Pepper, a syrian pepper flake which is smoky and spicy. The tahini sauce is a real winner here, I could eat it by the spoonful!
Adapted from Mark Bittman's How to Cook Everything
3 and 1/2 cups all purpose flour or bread flour or a combination of the two (I used 2 cups bread flour, 1 and 1/2 cups all purpose flour)
1 and 1/2 teaspoons yeast
1 tablespoon olive oil
2 teaspoons salt
1 cup water
Directions: Combine flour, salt and yeast in food processor with steel blade, process for a few seconds. With processor running, add olive oil and water.
1 cup milk
1 egg, lightly beaten
3-4 dashes Tabasco
1/2 cup cornmeal (be smarter than me and use fine ground)
1 cup all purpose flour
salt and pepper
1-2 teaspoons Aleppo pepper
4 cups vegetable oil
2 dozen shucked oysters
Directions: Put oil into a dutch oven or other pot suitable for deep frying. Combine milk and egg in shallow bowl, add a few dashes of Tabasco to taste. For the flour dredge, combine the cornmeal, flour, salt and pepper and Aleppo pepper in a shallow bowl. Drain the oysters, add to the milk.
1/4 cup tahini
1 6oz container greek yogurt (I used 2%)
2 garlic cloves finely chopped
Juice of 1/2 lemon
1/4 cup water
pinch of salt
Directions: Combine all ingredients in a bowl! Not too difficult!
To make sandwich: Spread some sauce on pita bread. Lay some shredded lettuce on top. Then pile on about 8 oysters. Yum! Then add pickles and sprinkle some more sauce on top and some Aleppo pepper. Enjoy!