Hi

I have been trying to do these and souvlaki,s and gyros for a while and not been happy with the dry, cut pittas, so i found a greek deli that did greek pittas, not cheap 80p each, and bought a bag of 10 and these were deelish, just warmed in the micro or wrapped in foil and warmed in the oven. They are pliable, slightly thicker, absorbent and are lovely right at the end when the juices have soaked in rather than the anaemic and dry usual pittas

ED

Cheers

Great looking pics MA, are you still using JB's base? If so how many cloves of garlic did you end up with for what qty of base?

Cheers

Ed

Hi

I use it to great effect in Colins massur dhal as mentioned and also in CBM's pre cooked potatoes for nombay aloo!!

Cheers

ED

Hi

I agree with JM. use it as a marinade as per CT's tikka, It is quite strong at first but if you marinade overnight the pungency goes and still leave a great unmissable taste

Ed

Hi Chewy

Looks like a great staff curry mate, shame people don't eat more of this, but i suppose its not usually
on the mainstream restaurant/ta menu

Ed

Hi BB

What was the salmon like, cant quite imagine it?

Ed

I would like him to come back, his naan recipe and his staff curry are favourites of mine in particular

Ed

Cheers Ghoulie

Had one in Rusholme for the first time a few months ago and always thought id like to have a go at making them

Cheers

Ed

Hi Sverige

How could I forget that one, it's one of my faves, especially when made into a CTM phall!!!!

Ed