Pita bread is consumed in Turkey, where it is called “pide bread”, Greece and Romania. The word pita is a Greek term, which means “flat” and spelled “pitta bread” in English. In addition to being flat, pita bread generally has two layers which, after baking separate to form an internal pocket. This pocket occurs because of the extremely high temperatures at which the bread is baked.

250 ml Lukewarm water 1 tsp Sugar

1 tsp Salt 420 g German #550 flour angiesrecipes 4 g Instant dry yeast angiesrecipes

1. 
   To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, select the “dough cycle” and press “start” . The bread maker stops the process after the first rising.
   
2. 
   Upon completion of the dough cycle turn the dough onto a floured work surface. Knead the dough until all the air has been removed and divide it into 6 or 12 pieces. Round each into a small ball and then flatten them to make 1.5mm thick disks. Cover the dough with plastic wrap and allow them to rest for about 30 minutes.
   
3. Now place a baking tray on the middle rack of the oven and preheat the oven to 220C/450F. Arrange pita dough on the baking tray and bake for 6 or 8 minutes until lightly brown. You will need to bake them in two bathes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags.

Pide is a round bread fragrant with sesame or fennel seeds and it's pocketless. The pizza-like lahmacun is made with pide dough that are topped with ground meat and herbs or other different materials. There are regional variations in the shape, baking technique, and the toppings.

500 g German #550 flour angiesrecipes 1 package / 7 g Instant dry yeast 7 g Salt 320 g Water at 20C/68F

1 tbsp Honey 1 tbsp Olive oil 1 tbsp Sesame seeds

1. 
   Whisk together the flour and dry yeast in the mixing bowl of a stand mixer attached with a dough hook. Add in salt, water, honey and olive oil. Mix first at slow speed, when the dough starts to come together, increase the speed to medium and knead until you have a soft, but smooth dough.
   
2. 
   Cover the dough with a plastic wrap and let sit in a warm place for about 45 minutes, or until doubled. Punch down and round into a ball. Divide in 8 smaller portions, cover with plastic wrap and let rest 10 to 15 minutes. The dough can be divided into 3 or 4 bigger ones as well, like we usually get from the supermarket.
   
3. 
   Flatten each dough into a 1cm thick round on a baking tray lined with parchment paper. Moisten the bread with water and sprinkle some sesame on the pita. Again leave them, covered on the tray for about 30 minutes. Heat oven to 220C/450F and bake for 12-15 minutes.

#Sweet Shortcrust Pastry:	#Filling:	#Topping:
90 g Unsalted butter at room temperature 50 g Sugar 1 Egg yolk 1/3 tsp Vanilla extract 180 g German #405 flour, sieved angiesrecipes	125 g Fresh Blueberries 180 g Sugar Juice of half fresh lemon 600 g Cream cheese 1 cup Sour cream 2 Eggs	200-250 g Fresh blueberries 50 g Sugar 1 tbsp Cornstarch Zest and juice of one fresh lemon

1. 
   Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a fork
   angiesrecipes. Prebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.
   
2. 
   In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.
   
3. 
   Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.

#Ingredients:	#Marinade:
350 g Meaty pork spareribs 50 g Red bell pepper 100 g Cucumber 1 clove Garlic, sliced 1 stalk Spring onion Salt and pepper to taste 1/2 cup Cornstarch angiesrecipes 1 cup Sweet and sour sauce Salad oil	1/3 tsp Chicken bouillon angiesrecipes 1 tsp Maggi sauce angiesrecipes 1/4 tsp White pepper powder 1 tsp Jiafan rice wine (or sherry) 1 tbsp Egg, beaten

1. 
   Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.
   
2. 
   Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce
   angiesrecipes, return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.