MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
PITA BREAD
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming the signature pocket. Martha made this recipe on "Martha Bakes" episode 811.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Make the dough:In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
- Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
- Form and bake the dough:Punch down dough, and form into a ball; then turn out onto a floured surface.
- Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
- Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
- Flatten each ball into a 6-inch round with a lightly floured rolling pin.
- Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.
- Meanwhile, preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.
MEDITERRANEAN PITA BREAD
Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.
Provided by UnknownChef86
Categories Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl soften yeast in warm water.
- Add 2 cups flour, shortening and salt.
- Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
- Beat 3 minutes on medium.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn onto a lightly floured work surface.
- Knead in enough remaining flour to make a soft dough that is smooth and elastic.
- Cover, and let rest in a warm place about 15 minutes.
- Divide into 12 equal portions.
- Roll each piece with floured hands into a smooth ball.
- Cover with a damp cloth, let rest 10 minutes.
- Using fingers, flatten balls.
- Cover, let rest 10 minutes.
- On a well floured surface lightly roll one piece of dough at a time into a circle 6 inches in diameter, turning dough over once.
- Do not puncture or tear dough.
- (Work with enough flour so dough does not stick) Place on baking sheet.
- Bake one sheet at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set.
- Turn with a spatula, and bake 2 more minutes until dough is light brown.
- Repeat with remaining dough, baking one batch before uncovering and rolling the next.
- To serve, slice bread crosswise and fill the pockets with a filling or cut into wedges and pan fry to a crisp for dipping.
Nutrition Facts : Calories 181.9, Fat 4.7, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 30.1, Fiber 1.2, Sugar 0.1, Protein 4.3
MEDITERRANEAN PITA POCKET SANDWICHES
This is such a great recipe for parties or picnic or even as a quick lunch. Easy to assemble and very healthy and tasty.
Provided by Nadia Melkowits
Categories Lunch/Snacks
Time 20m
Yield 4 pitas, 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. Adjust oven rack to middle position. Heat oven to 350 degrees.
- 2. In a small bowl, mix sour cream, yogurt, cucumber,lemon juice, 2 minced garlic clove, feta, pepper to taste;.
- 3. Wrap pitas in foil and Place in oven; bake until warm and pliable, 5 minutes. Cut in half.
- 4. Meanwhile, heat oil in a large skillet over high heat saute onion until golden brown. Add meat, oregano and remaining minced garlic; continue to saute for about 2 minutes.
- To serve first fill pitas with lettuce, followed by meat, tomatoes and cucumber sauce.
Nutrition Facts : Calories 515.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 113.3, Sodium 454.3, Carbohydrate 43, Fiber 2.6, Sugar 6.8, Protein 43.9
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