Created by: Marquis
Project

My First Pita Bread with Stuffing

Please describe the type of cuisine. Moroccan with a Japanese twist Share a little about the ingredients and techniques used to create this dish/item. ●Bread: The dough went through a proofing stage twice and was baked in an ungreased frying pan. Then, it was cut into two and stuffed. ●Stuffing for the big plate:①kinpira gobou or cooked and seasoned burdock roots, carrots, shiitake mushrooms with black seaseme seeds*, ②sauteed onions, grated carrots with green peppers, and ③sauteed onions wrapped in melting cheese, ④chicken marinated in salt and fermented rice mixture and grilled*, sauteed onions, and slices of green peppers sauteed in olive oil ●Stuffing for the small plate: ①canned tuna with chopped onions with mayonnaise, ②natto or fermented soy beans mixed with soy sauce and yellow mustard with nori sea weed ribbons* *Japanese dishes(? parts shown) What are you most proud of? The pita bread swelled ON THEIR OWN and created pockets for stuffing as I baked them. What advice would you give someone starting this project? You might want to flip the pita bread before its side is too burned.

Project Description

Please describe the type of cuisine. Moroccan with a Japanese twist Share a little about the ingredients and techniques used to create this dish/item. ●Bread: The dough went through a proofing stage twice and was baked in an ungreased frying pan. Then, it was cut into two and stuffed. ●Stuffing for the big plate:①kinpira gobou or cooked and seasoned burdock roots, carrots, shiitake mushrooms with black seaseme seeds*, ②sauteed onions, grated carrots with green peppers, and ③sauteed onions wrapped in melting cheese, ④chicken marinated in salt and fermented rice mixture and grilled*, sauteed onions, and slices of green peppers sauteed in olive oil ●Stuffing for the small plate: ①canned tuna with chopped onions with mayonnaise, ②natto or fermented soy beans mixed with soy sauce and yellow mustard with nori sea weed ribbons* *Japanese dishes(? parts shown) What are you most proud of? The pita bread swelled ON THEIR OWN and created pockets for stuffing as I baked them. What advice would you give someone starting this project? You might want to flip the pita bread before its side is too burned.

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