- Beat all ingredients together except for vanilla.
- Cook over slow flame and keep on stirring with a wooden spoon.
- When it starts cooking and begins to thicken (do not boil) remove from flame.
- Add 1/8 lb. of butter and stir in vanilla.
- Place in refrigerator and let stand overnight.
- Proceed as for other pitas.
- Bake in 350-degree oven.