Does anyone know where to get the real pita that Sephardics used to eat in the Bronx in the fifties. This is not to be confused with what they call pita today. These pitas were fairly large and round - about a 9 or 10 inch diameter and about 2 to 3 inches thick at the top. They looked something like an Italian bread, but tasted completely different. We use to eat it with ozzitunas (big black Greek olives), queso blanco (feta cheese) and cashcaval, a delicious hard cheese. In fact, does anyone know where to get the real cashcaval from those days. I can't find it anywhere.
And is there any place to get the REAL Bronx Sephardic borekas from the fifties? Cheese, spinaca, and sometimes potato. These were made only with a sort of pie crust shell, and shaped into half-moons, brushed with egg, and sprinkled with sesame seeds.