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Turkish   -   Open Face Pita With Tomato Ragout And Kasseri   adapted from The Sultan's Kitchen by Ozcan Ozan

  • 3 Tablespoons Olive Oil
  • 1 Small Onion -- Finely Chopped
  • 4 Cloves Garlic -- Finely Chopped
  • 1 Can Plum Tomatoes -- Chopped
  • 1 Medium Bay Leaf
  • 1/3 Cup Tomato Juice
  • Salt And Pepper -- To Taste
  • Pita Bread
  • 3/4 Pound Kasseri Cheese -- Sliced
  • 2 Tablespoons Parsley -- Chopped
  • 2 Teaspoons Oregano
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Cumin
  • Salt And Pepper -- To Taste
Directions Saute onion in oil for 5 minutes. Add garlic, tomatoes, bay leaf and tomato juice. Season with salt and pepper. Boil, reduce heat, simmer for 8 minutes. Preheat oven to 450 degrees. Spread ragout onto 6 pita. Top with slices of cheese. Combine oregano, red pepper, cumin, salt and pepper. Bake pita for 10 minutes or until cheese is hot and bubbling. Sprinkle with oregano mixture and parsley. Serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 1, Overall: 3.66667 Rate this recipe

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