LEBANESE MEAT-STUFFED PITAS (ARAYES)
Christina Perozzi from beerforchicks.com suggests the Deschutes Black Butte Porter from Bend, Oregon. It looks dark, but it has a light and bright body, nutty and smoky flavors, and a dry finish that will work perfectly with this snack.
Provided by Aarti Sequeira
Time 45m
Yield 16 Arayes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
- Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
- Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.
Nutrition Facts : Calories 111 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 135 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 1 grams
SEASONED PARTY PITAS
I love making these! They are a great treat! I have made these for parties, for get-to-gethers and just plain lunch for myself. The low-calorie version is to spray the pita with Non-stick spray and season with Mrs Dash and then toast. These are party fare! Why not serve a basketful of each flavor of these seasoned chips at the coming hoildays? ;) Originally found on Land O' Lakes web site but as usual, have tweaked it a bit. Updated on 09/21/06 forgot to mention to melt the butter, thank you gruntlady.
Provided by Manami
Categories Breads
Time 30m
Yield 48 chips, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Cut pita into 6 wedges, separate each wedge in half. (48 wedges total).
- Stir together butter and seasoning for desired variation, in a large bowl.
- Add pita wedges; toss with seasoned butter until well coated.
- Place wedges, not overlapping on 15x10x1" jelly-roll pan.
- Bake for 6 minutes.
- Turn each wedge over, continue baking for 2 to 4 minutes longer or until golden brown & crispy.
- For Italian Variation; substitute 1/2 teaspoon each dried marjoram leaves, dried basil or oregano leaves & 1/4 teaspoon sage leaves.
- I don't know for how long these can be stored - they have never lasted long enough!
- I hope you use these with your favorite appetizer and enjoy them.
Nutrition Facts : Calories 191.2, Fat 16.4, SaturatedFat 10.1, Cholesterol 42.5, Sodium 263.7, Carbohydrate 9.4, Fiber 0.7, Sugar 1, Protein 2.5
PITA PIZZA
As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
Provided by DENVERCHERYL
Categories Trusted Brands: Recipes and Tips Sparkle
Time 13m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.
- Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.5 g, Cholesterol 13.1 mg, Fat 5.7 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 2.9 g, Sodium 514.3 mg, Sugar 1.2 g
BREAKFAST PITAS
My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. -Peggy Blattel, Cape Girardeau, Missouri
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.
Nutrition Facts : Calories 608 calories, Fat 34g fat (17g saturated fat), Cholesterol 417mg cholesterol, Sodium 1978mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
PARTY PITAS
From Taste of Home. I found some great pitas and I'm looking at different recipes to try and posting here for safekeeping. This is something I'll have to try.
Provided by Boomette
Categories Ham
Time 15m
Yield 32 sandwich wedges, 32 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, mayonnaise, dill and garlic salt until blended.
- Cut each pita in half horizontally; spread with cream cheese mixture. On eight pita halves, layer the spinach, ham and cheese. Top with remaining pita halves. Cut each pita into four wedges; secure with toothpicks.
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EASY HOMEMADE PITA BREAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (161)Calories 205 per servingCategory Pita Bread
- In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
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