Pita Donut dusted with cardamom and cinnamon sugar; served with honeyed labneh or fruit compote
From Pita Trimmings to Spiced Donut Deliciousness
Meso Modern Mediterranean | San Jose, Calif.
Cory Armenta
“When designing the brunch menu, we were scouring cookbooks, travel magazines and anything Mediterranean for a sweet component,” recounts Cory Armenta, executive chef, Meso Modern Mediterranean. “Nothing jumped out at us in a way that screamed ‘American brunch.’” Inspiration eventually arrived in the form of a staff meal. “Our baker would fry the trimmings of our housemade whole-wheat pita dough, toss them in a spiced sugar like churros, and serve them to the team for a snack.” Thus, the Pita Donut was born.
Cardamom and cinnamon sugar are the dusting agents for this dish, and the pita dough brings in a unique texture and depth, all of it upending expectations, says Armenta. Honeyed labneh and fruit compote are available as dippers. “It’s such a vibrant expression of the flavors you find all throughout Meso’s menu. But success was a slow build,” he admits. “At first, it was an item parents would order for their kids while they enjoyed the more ‘adult’ offerings. But as word of mouth has grown, we’ve come to see at least two Pita Donuts on every brunch ticket.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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