Tuesday: Ohh I Get It … a “Pitza” is a “Pizza on Pita” (aka the “Bedouin Tent Discovery” Post)

photoMore Atlantic Avenue discoveries.

Bedouin Tent. I stopped in on Sunday to grab a take-out menu and the front of the house smelled so good — that sweet, dough-y, bread baking smell — that if I hadn’t just finished my Paddington Bear panini across the road, I would have ordered something, anything, right there and then.

Bedouin Tent makes their own pita in a huge, industrial pizza oven, right there by the entrance, all day every day. Little dough balls sit stacked in flour on one side, waiting to be rolled out and shaped.

(I don’t really know how to make this metaphor work, but they reminded me of nothing so much as a small surplus of snowballs, lying in wait.)

photo-4Just as the oven is located front and center in the restaurant, the pita here is showcased in every dish: It is the vessel for an assortment of Middle Eastern salads and spreads; split open, the pita becomes a pocket, or sandwich; laid flat and topped with diced and sliced meats, vegetables and (sometimes) fresh mozzarella cheese, the pita becomes a “pitza,” a pita/pizza hybrid; with meal-sized salads and entrees, pita is served on the side, like bread.

photo-3I tried the garden salad ($7.50) — lettuce, tomato, mushrooms, peppers, cucumber, artichoke hearts, olives, parsley and feta cheese — and the Lambajin “pitza” ($7), a crumbled mixture of lamb, onion, tomato, parsley and other spices, spread out on flat pita disc and baked like a pizza.

It was a ton of food — easily enough for two people. (Indeed, it was two meals for me.) This is how every $7.50 veggie salad should be loaded: thick cuts of fresh produce, plus beautiful homemade touches, like housemade stuffed grape leaves, artichoke hearts, a blend of feta and parsley.

The Lambajin … a meat-lover’s “alternative” pizza. Full of flavor and meatiness, I did miss the cheese. (Look closely, there are a couple pitzas that are cheeseless.) All in all, my first Bedouin Tent meal left me wanting to try more, namely the “Green Pitza,” — leeks, scallions and fenugreek (described as “lightly sweet”) and mozzarella cheese — and, well, everything else.

photo-1Bedouin Tent, 405 Atlantic Ave., Boreum Hill, Brooklyn, (718) 852-5555.

TIP: Bedouin Tent has a large back patio, shaded by large, cream-colored umbrellas. I had to take lunch to-go, but if the weather’s good, take advantage of it! Then, it seems like more places than not along Atlantic Avenue have just similar backyards. Merits more exploring …

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