1/2 cup dry red wine
2 tbsp olive or vegetable oil
2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp salt
1 dash of pepper
1 lb beef flank steak
1 tbsp butter or margarine
4 pitas
3 cup chopped lettuce
1 cup peeled, seeded and diced cucumber
1 cup chopped tomato
1 cup plain yogurt
Directions
serves 4
Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into
strips, 2-inches by 1/4-inch wide, or as thin as possible. Pour wine
marinade over beef strips, and let stand for 1 hour at room
temperature. Drain meat strips and cook, in two batches, in hot
butter, stirring, for 2 to 3 minutes or until brown on all sides.
Serve meat in a chafing dish or on a hot tray to keep warm. Open one
end of pita to make a pocket. Set out dishes of lettuce, tomato,
cucumber, and yogurt. Allow each person to fill his own pita.
From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint
Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990.
Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.
Servings: 4 servings
Beef With Yogurt In Pita Bread (Fetes Vodines Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Meat
The History of Recipes
Written recipes as an idea can be traced far back into history, in fact as far as the ancient Egyptians, and potentially, even further back. However, generally, these ancient recipes were just primitive pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled a number of scripts which described recipes prepared by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also recounts how the ancient chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example bay, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in books on cooking, most of which are now in private libraries. By the arrival of the 1900s, recipe publications are increasing in popularity due to increased literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Beef With Yogurt In Pita Bread (Fetes Vodines recipe.
