The Ancient Greeks used flat breads as an alternative to plates. They'd place dishes on the pita bread and eat in this way. In addition, the Ancient Greeks had flat bread called plakous or plakountos, which was flavoured with toppings such as herbs, onion, and garlic.
- 2 tbsp extra virgin olive oil
- 2 small red onions, thinly sliced
- 1 tsp honey
- 2 small pita breads
- 50 g Greek kasseri cheese, grated
- 12 medium uncooked prawns, shelled, deveined
- ¼ tsp hot paprika
- salt and cracked pepper, to taste
- extra virgin olive oil, to drizzle
- 2 basil leaves, finely chopped
- 2 tsp Greek-style yoghurt
- extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat the oven to 180°C.
Heat the oil in a frying pan over a medium-high heat. Add the onions and cook until they turn golden brown. Season with salt and pepper. Add the honey and cook until the onions have caramelised.
Place the pita breads on a non-stick baking dish and top with the kasseri cheese. Then top with the caramalised onions, followed by the prawns. Sprinkle the paprika on top and season with salt and pepper. Drizzle a little olive oil on top.
Place the baking tray in the oven and cook the pita breads for 15–20 minutes, until the prawns are cooked and they have a golden brown colour on top.
To serve, garnish with some basil leaves, olive oil drizzled on top and a teaspoon of yoghurt in the centre.
Text © 2013 Maria Benardis