{"id":17792,"date":"2021-12-01T14:31:35","date_gmt":"2021-12-01T11:31:35","guid":{"rendered":"https:\/\/staging.thessaloniki.travel\/entdecken-sie-die-stadt-2\/traditionale-pitas-von-thessaloniki\/"},"modified":"2021-12-01T14:31:35","modified_gmt":"2021-12-01T11:31:35","slug":"traditionale-pitas-von-thessaloniki","status":"publish","type":"post","link":"https:\/\/thessaloniki.travel\/de\/entdecken-sie-die-stadt\/gastronomie\/rezepte\/lokale-rezepte\/traditionale-pitas-von-thessaloniki\/","title":{"rendered":"Traditionale Pitas von Thessaloniki"},"content":{"rendered":"

Zutaten<\/span><\/strong><\/p>\n

F\u00fcr den Teig<\/span><\/strong><\/p>\n

6 Becher Mehl<\/span><\/span><\/span><\/p>\n

1 EL Salz<\/span><\/span><\/span><\/p>\n

1\/2 Kaffetasse Oliven\u00f6l<\/span><\/span><\/span><\/p>\n

2 EL Essig<\/span><\/span><\/span><\/p>\n

1+1\/2 Becher (circa) lauwarmes Wasser<\/span><\/span><\/span><\/p>\n

1 Becher Mehl (f\u00fcr die Teigbl\u00e4tter)<\/span><\/span><\/span><\/p>\n

Teigbl\u00e4tter mit Oliven\u00f6l bestreichen<\/span><\/p>\n

1 Becher Oliven\u00f6l<\/span><\/span><\/span><\/p>\n

Zubereitung<\/span><\/strong><\/p>\n

In einer kleinen Sch\u00fcssel Mehl und Salz mischen. Einen kleinen Loch in der Mitte \u00f6ffnen und \u00d6l, Essig und nach und nach Wasser hinzugeben. Mit der Hand ruhig kneten bis der Teig nicht mehr klebrig ist und einen festen Ball formen. Den Teig decken und f\u00fcr eine Stunde ziehen lassen. Den Teig in zwei Teilen schneiden. Auf einer bemehlten Arbeitsfl\u00e4che mit Hilfe des Rollholzes zwei rechteckige Teigbl\u00e4tter ausrollen und oft mit Mehl betreuen. Mit \u00d6l bestreichen und in der H\u00e4lfte falten, nochmal mit \u00d6l bestreichen, wieder falten, bis ein Rechteck geformt wird (aus 16 Fladen). Den<\/span><\/span><\/span> Teig<\/span><\/span><\/span> in<\/span><\/span><\/span> den<\/span><\/span><\/span> K<\/span><\/span><\/span>\u00fc<\/span><\/span>hlschrank<\/span><\/span><\/span> f<\/span><\/span><\/span>\u00fc<\/span><\/span>r<\/span><\/span><\/span> 20 <\/span><\/span>Minuten<\/span><\/span><\/span> ruhen<\/span><\/span><\/span> lassen<\/span><\/span><\/span>. <\/span><\/span>Mit Hilfe des Rollholzes zwei Bl\u00e4tter ausrollen, die etwas gr\u00f6\u00dfer als das Backblech sein m\u00fcssen. Das untere Teigblatt soll gr\u00f6\u00dfer sein, weil es nach innen gerollt werden muss und das zweite Teigblatt, weil die Pita aufspringende \u201eFalten\u201c haben muss. Ein Backblech 40×35 mit \u00d6l bestreichen und das erste Teigblatt, das gr\u00f6\u00dfer als das Backblech sein muss, darin legen. Mit etwas \u00d6l betr\u00e4ufeln und darauf die F\u00fcllung legen. Das<\/span><\/span><\/span> zweite<\/span><\/span><\/span> Teigblatt<\/span><\/span><\/span> so<\/span><\/span><\/span> legen<\/span><\/span><\/span>, <\/span><\/span>dass<\/span><\/span><\/span> aufspringende<\/span><\/span><\/span> \u201e<\/span><\/span>Falten<\/span><\/span><\/span>\u201c <\/span><\/span>gebildet<\/span><\/span><\/span> werden<\/span><\/span><\/span>. <\/span><\/span>Die R\u00e4nder der beiden Teigbl\u00e4ttern nach innen rollen, und umbiegen, so dass der Rand knusprig wird. Reichlich mit \u00d6l die ganze Pita bestreichen, dann mit etwas Wasser besprenkeln. Die Pita wie gew\u00fcnscht anschneiden (Rechteck, Rhombus). Das untere Teigblatt mit dem Messer anschneiden. Pita im vorgeheizten Backofen bei 180<\/span><\/span><\/span>0<\/span><\/span><\/sup><\/span>C Ober-und Unterhitze und auf der untersten Schiene des Ofens f\u00fcr circa 50 Minuten backen.<\/span><\/span><\/span><\/p>\n

St\u00fccke 12.<\/span><\/span><\/span><\/strong><\/p>\n

K\u00e4se-F\u00fcllung<\/span><\/strong><\/p>\n

Zutaten<\/span><\/strong><\/p>\n

300 g Feta K\u00e4se<\/span><\/span><\/span><\/p>\n

200 g Rahmk\u00e4se<\/span><\/span><\/span><\/p>\n

3 Eier<\/span><\/span><\/span><\/p>\n

etwas frisch gemahlener schwarzer Pfeffer <\/span><\/p>\n

Zubereitung<\/span><\/strong><\/p>\n

K\u00e4se darf nicht salzig sein, ansonsten entsalzen Sie ihn selbst. Feta-K\u00e4se und Rahmk\u00e4se klein br\u00f6seln und Eier und Pfeffer hinzugeben. Zutaten<\/span><\/span><\/span> mischen<\/span><\/span><\/span> und<\/span><\/span><\/span> auf<\/span><\/span><\/span> das<\/span><\/span><\/span> Teigblatt<\/span><\/span><\/span> legen<\/span><\/span><\/span>. <\/span><\/span><\/p>\n

F\u00fcllung mit Spinat und K\u00e4se<\/span><\/strong><\/p>\n

Zutaten<\/span><\/strong><\/p>\n

\u00bd kg Spinat<\/span><\/span><\/span><\/p>\n

1\/3 Becher Oliven\u00f6l<\/span><\/span><\/span><\/p>\n

1 Bund Fr\u00fchlingzwiebeln, gehackt<\/span><\/span><\/span><\/p>\n

\u00bd Bund Dill, gehackt<\/span><\/span><\/span><\/p>\n

200 g Feta-K\u00e4se <\/span><\/span><\/span><\/p>\n

3 Eier<\/span><\/span><\/span><\/p>\n

Salz<\/span><\/p>\n

etwas frisch gemahlener schwarzer Pfeffer<\/span><\/p>\n

Zubereitung <\/span><\/strong><\/p>\n

Spinat sp\u00fclen, waschen und f\u00fcr zwei Minuten blanchieren. Abtropfen<\/span><\/span><\/span> lassen<\/span><\/span><\/span>. <\/span><\/span>In<\/span><\/span><\/span> hei<\/span><\/span><\/span>\u00df<\/span><\/span>em<\/span><\/span><\/span> \u00d6<\/span><\/span>l<\/span><\/span><\/span> Spinat<\/span><\/span><\/span> und<\/span><\/span><\/span> Zwiebeln<\/span><\/span><\/span> d\u00fcnsten<\/span><\/span><\/span>. <\/span><\/span>Dill<\/span><\/span><\/span>, <\/span><\/span>Salz<\/span><\/span><\/span> und<\/span><\/span><\/span> Pfeffer<\/span><\/span><\/span> hinzugeben<\/span><\/span><\/span>. <\/span><\/span>F<\/span><\/span><\/span>\u00fc<\/span><\/span>llung<\/span><\/span><\/span> ausk<\/span><\/span><\/span>\u00fc<\/span><\/span>hlen<\/span><\/span><\/span> lassen<\/span><\/span><\/span>, <\/span><\/span>K<\/span><\/span><\/span>\u00e4<\/span><\/span>se<\/span><\/span><\/span> und<\/span><\/span><\/span> Eier<\/span><\/span><\/span> hinzugeben<\/span><\/span><\/span> und<\/span><\/span><\/span> mischen<\/span><\/span><\/span>. <\/span><\/span>Die<\/span><\/span><\/span> F<\/span><\/span><\/span>\u00fc<\/span><\/span>llung<\/span><\/span><\/span> auf<\/span><\/span><\/span> das<\/span><\/span><\/span> Teigblatt<\/span><\/span><\/span> legen<\/span><\/span><\/span>.<\/span><\/span><\/p>\n

F\u00fcllung mit Lauch und Hackfleisch. <\/span><\/strong><\/p>\n

Zutaten<\/span><\/strong><\/p>\n

\u00bd kg Lauch<\/span><\/span><\/span><\/p>\n

400 g Hackfleisch (Rind)<\/span><\/span><\/span><\/p>\n

1\/3 Becher Oliven\u00f6l<\/span><\/span><\/span><\/p>\n

3 Eier<\/span><\/span><\/span><\/p>\n

etwas K\u00fcmmel<\/span><\/span><\/span><\/p>\n

etwas Oregano<\/span><\/p>\n

Salz<\/span><\/p>\n

etwas Cayennepfeffer<\/span><\/span><\/span><\/p>\n

Zubereitung<\/span><\/span><\/span><\/strong><\/p>\n

Lauch<\/span><\/span><\/span> waschen<\/span><\/span><\/span>. <\/span><\/span>Bl\u00e4tter lieber nicht verwenden, den \u00fcbrigen Teil in Ringe schneiden. In hei\u00dfem \u00d6l zuerst Hackfleisch dann Lauch d\u00fcnsten. Mit Salz, Pfeffer, K\u00fcmmel und Oregano w\u00fcrzen. Gut mischen und F\u00fcllung ausk\u00fchlen lassen. Eier hinzugeben und gut vermengen. Die F\u00fcllung auf das Teigblatt legen.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten F\u00fcr den Teig 6 Becher Mehl 1 EL Salz 1\/2 Kaffetasse Oliven\u00f6l 2 EL Essig 1+1\/2 Becher (circa) lauwarmes Wasser 1 Becher Mehl (f\u00fcr die Teigbl\u00e4tter) Teigbl\u00e4tter mit Oliven\u00f6l […]<\/p>\n","protected":false},"author":1,"featured_media":17793,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","footnotes":""},"categories":[719],"tags":[],"class_list":["post-17792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lokale-rezepte"],"acf":{"coordinates":"","telephone":"","fax":"","website":"","e-mail":"","facebook":"","twitter":"","instagram":""},"yoast_head":"\nTraditionale Pitas von Thessaloniki - thessaloniki.travel<\/title>\n<meta name=\"description\" content=\"Zutaten F\u00fcr den Teig 6 Becher Mehl 1 EL Salz 1\/2 Kaffetasse Oliven\u00f6l 2 EL Essig 1+1\/2 Becher (circa) lauwarmes Wasser 1 Becher Mehl 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