A quick street snack found in Greece, Turkey, Lebanon, and other parts of the Middle East. Great hot or at room temperature.

　　

Ingredients

makes 6 servings

　　2 cups crumbled feta or blue cheese

　　4 tablespoons (1/2 stick) butter, at room temperature

　　4 eggs

　　1 cup snipped fresh dill

　　Black pepper to taste

　　1 recipe Pita (page 568), prepared through step 5

　　Lightly toasted sesame seeds (page 596), optional

　　

Step 1

Combine the feta, butter, eggs, and most of the dill in a bowl, along with a good sprinkling of black pepper; stir to combine. Put a portion of this filling on each of the prepared pita disks and bring the sides up to seal; do not enclose entirely (the traditional filled pita is longer than it is wide, kind of boat shaped; you can make any shape you want).

　　

Step 2

Bake as for pita, but for a little bit longer, perhaps 10 minutes. Sprinkle with the remaining dill and a few sesame seeds if desired and eat hot or at room temperature.

　　

Meat-Filled Pita

Step 3

Essentially rolled lahmacun; use the meat filling for Lahmacun (page 566), but proceed as directed for filling and baking pita.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.