Chicken meatballs 
- 1 lb ground chimkin
- 1 egg
- 1 tbsp each parsley, oregano
- 1/2 cup breadcrumbs or panko flakes
mix well, form into 1.5″ balls, cover, refrigerate 1-2 hours.
Fry in oil and/or butter on medium heat until brown on all sides – approx 2-2.5 minutes per side.
Pita
Ingredients
- 1 cup warm water
- 2 tsp active yeast
- 3 cup all-purpose flour
- 2 tsp salt
- 1 tbsp olive oil
Instructions
- In a bowl, stir the warm water and yeast together. Let it rest for 10-15 minutes
- Add everything else, and knead for 8-10 minutes. When the dough pulls cleanly away from the bowl, it's kneaded enough.
- Put the dough in a clean bowl (if needed), lightly coat with more olive oil, cover, and let rest in a warm area for an hour, or until doubled in size.
- Gently punch the dough down to deflate it.
- Divide the dough into 8 pieces.
- On a lightly floured surface, roll each piece out into rounds approx 8-9" diameter, and 1/4" thick.
- Warm a skillet (preferably cast iron) to medium-high heat. Drizzle olive oil, and wipe off any excess.
- Cook a pita round for 30 seconds, or until bubbles form.
- Flip and cook 1-2 minutes, until large spotted circles form on the bottom.
- Flip again and cook 1-2 minutes - this is when the pita should puff up.
Creamy feta sauce
Since I don’t have any Greek yogurt, I’m just going to take a block of feta and eyeball this.
Block of feta, splash of lemon juice in the food procecssor, start it off slowly, speed it up, and then drizzle in some good olive oil.
I suppose I could make some toum, and add in some feta, but I’ll do that next time I’m in the mood to make some toum. Toum. So much fun to say that!