BeingJewish.org - Jewish Cooking Expert

Lox and Cream Cheese Pockets (dairy)
makes 8 servings

8 whole wheat mini size pita breads
6 ounces cream cheese
1/2 cucumber, unpeeled and thinly sliced
4 medium tomatoes, thinly sliced
4 ounces thinly sliced lox, cut in thin strips
4 thin slices Vidalia onion
dill sprigs
alfalfa sprouts (optional)

Use a knife or your fingers to break the pita breads apart. Spread with cream cheese. Top with slices of cucumber, tomatoes and lox. Break the onion into separate rings and place on top of lox. Top with dill sprigs and alfalfa sprouts (optional). Cut in half to serve.

This recipe from the article A Break-the-Fast Table for Eight

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.