Ateş Pita
Dried phyllo dough is thoroughly wetted and laid on top of each other and covered to soften them. The crumbly cheese is mixed well with curd, grated potatoes, black pepper and salt. Raw phyllo dough opened in 75-80 cm diameter is laid on the greased tray so that it overflows the edges of the tray. The mortar prepared by laying a sheet dough on it is spread, melted butter is drizzled with a spoon. The same process is done for 10 phyllo dough, and raw phyllo is laid on the last sheet phyllo and the overflowing parts of the first phyllo are closed inwards. A trivet is placed on the embers and a tray is placed on top of it. Six cooked fire pitas are turned upside down on a larger tray. The floor of the small tray is slightly oiled and the uncooked side of the pita is placed on the tray. The tripod is lifted and the tray is placed directly on the embers. With the heat of the embers and ash, the bottom of the pita is fried by turning the tray again. The sliced pita is served hot. Along with ayran, tea or grape compote is recommended.
