Summary

Ingredients

• 1 kg flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 600 g minced meat
• salt
• 1 teaspoon oil
• 400 g butter, warm
• 1 bunch parsley, curled
• 2 cloves garlic)
• 0.5 ½ pack flavor (lemon peel)
• 100 ml water approx.
• 20 ml oil
• 2 onions)
• Herbs (marjoram, basil)
• Paprika powder, noble sweet and hot

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Instructions

1. For the herb butter, stir the butter well in a vessel and then add the garlic cloves with the press, chopped parsley, lemon peel, and a little salt if necessary. Mix everything well and put in the refrigerator.
2. For the pita pockets, first mix the flour, 2 teaspoons of baking powder, 1 teaspoon of salt, the water and a little oil. Add enough water to make a smooth dough. Knead well until you get a dough that feels like dough. Then cover and let rest for 30 minutes.
3. In the meantime, heat the oil in the pan, add the onions and the minced meat and fry until crumbly. Season to taste with salt and paprika as sweet and hot. Finally fold in the herbs, I`ll take marjoram and basil. But then stop frying! Let the mince cool down, season to taste and add seasoning if necessary. Do not put the pan away, it will also sear the pockets.
4. Now roll out the dough very thinly and cut off enough that you can use it to form the pockets. Similar to ravioli, which can be rectangles, circles, diamonds or whatever shapes. Now put some chopped meat on it and press the edges well with a fork or something similar. Here you can also pack a lot of other things with you, e.g. For example: cheese, feta cheese, pepperoni, paprika etc. Heat the pan and fry the pockets in it until golden brown. If there is dough left over, you can sear it separately) So, now serve the pita pockets with the herb butter.