Susan Selasky Detroit Free Press Published 2:23 PM EST Jan 22, 2019 News of Olga Loizon’s passing has many metro Detroiters thinking about their Olga’s restaurant favorites. Loizon died Monday at age 92. There are the sandwiches, snackers with almond cheese, salads with crisp red onion, olives and feta cheese, and soups. But it’s Olga’s pita-style bread that had so many people swooning, including me. Several years ago, we published a version of the bread from our archives. It was from 1985. I retested the recipe on Monday and made a few tweaks. It turned out very close to what the restaurant serves. Many staffers told me it wasn’t as sweet or as thick as the restaurant’s version. Also read: What’s important to note in the recipe is that once the bread gets a brief skillet fry (minus any oil), you transfer them to a plastic bag. By placing them in the bag, they continue to steam and stay pliable. I also used some of the bread to make those tasty snackers. The recipe is below. On the menu, they list two seasonings, a garden-herb, and their signature blend. I winged it and guessed on the signature seasoning as I remembered it, and they turned out well. A… Read full this story
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