GARLIC PITA BREAD BITES
Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.
Provided by LISAREBBECHI
Categories Appetizers and Snacks Garlic Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
- In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
- Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.
Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g
LEBANESE-STYLE BREAD SALAD WITH TOMATOES AND HERBS
Ripe tomatoes, cool cucumbers and toasted pita bread, or Middle-Eastern bread salad. To be completely authentic, this Lebanese dish that is served in various forms across the region should also contain a sprinkling of reddish powdered sumac, which has a sour, lemony flavor and is available from good spice merchants. Fresh purslane, a slightly sour green succulent plant, is also traditional to the dish. You can sometimes get it at farmers markets, or find it growing wild. (It volunteers itself in most vegetable gardens.) But neither is required.
Provided by David Tanis
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
- Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
- Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 700 milligrams, Sugar 7 grams
SHRIMP SALAD PITA
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.
- Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
- Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.
PITA BREAD SALAD
Categories Salad Garlic Leafy Green Herb Tomato Appetizer Bake Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
- Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.
PITA PANZANELLA SALAD
Toasted chunks of pita get tossed with colorful vegetables, olives and feta in this dish that's a refreshing cross between Italy's famous panzanella bread salad and Lebanese fattoush. A lemony mustard dressing adds bright flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the bread cubes in a large bowl and add the tomatoes, cucumbers, parsley, peppers, cucumbers, and onion. Add the feta and olives and feta and toss to combine.
- Whisk together the lemon juice and Dijon mustard in a medium bowl. Whisk in the olive oil.
- Pour the dressing over the ingredients in the large bowl and toss to combine. Season with salt and pepper and toss again.
HERBED TOASTED PITA SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
- In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
- Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
- Right before serving, add the pita and dressing to the salad. Toss well to coat.
Nutrition Facts : Calories 150 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 4 grams
CORN, BLACK BEAN, AND PITA BREAD SALAD
Categories Salad Bean Bake Vegetarian High Fiber Feta Corn Boil Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F.
- Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
- In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.
MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY
Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
- Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
- Seed the cucumber, dice it, and add it to the salad bowl.
- Cut the tomatoes in half and add them to the salad bowl.
- Mince the scallions and add them to the salad bowl.
- Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
- In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
- Pour the dressing over the salad.
- Break the crispy pitas into small pieces and add to the salad. Toss well.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA
Baked pita chips add a satisfying crunch to this cucumber salad topped with savory feta cheese and refreshing mint for a delicious summertime recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
- In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.
HOMEMADE PITA BREAD
This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than you might think. Fill it with a variety of meat or sauces or make shawarma sandwiches whatever way you want.
Provided by Zainab Pervaiz
Categories Flat Bread
Time 2h50m
Yield 10
Number Of Ingredients 7
Steps:
- Sprinkle yeast over 1 cup warm water, then add sugar. Let sit until bubbles form in the water, 5 to 10 minutes.
- Mix 2 cups flour, 1 1/2 tablespoons olive oil, milk powder, and salt together in a stand mixer fitted with the dough hook attachment until combined. Add yeast mixture and knead on low speed; it may look unmanageable at first but in a few minutes it will leave the sides of the bowl and form a ball. Continue to knead gently until ball is soft and smooth. If dough is too dry and hard, add 1 to 2 tablespoons warm water. If dough is too wet, add a little flour.
- Cover the dough with plastic wrap and leave in a warm place until it has doubled in size, 2 to 3 hours.
- Transfer dough to a floured work surface. Roll into a cylinder shape or flatten it with your hands and divide into 10 equal pieces. Form each piece into a ball, cover with greased plastic wrap, and let rise for 8 to 10 minutes.
- Sprinkle a small amount of flour onto the work surface. Take one dough ball and gently flatten it with your fingers or a rolling pin into a 6- to 8-inch circle, about 1/4 inch thick. Repeat with remaining balls. Cover and let rise one more time, 8 to 10 minutes.
- Heat a large skillet over medium-low heat. Lightly grease with remaining olive oil and place pitas into the skillet. Cook until bubbles form and pitas puff up, 2 to 3 minutes. Flip and cook, without turning, until completely puffed up, another 2 to 3 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 20.9 g, Cholesterol 0.1 mg, Fat 3 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 121.8 mg, Sugar 1.7 g
FATTOUSH- PITA BREAD SALAD
This salad can get soggy about 45 minutes after its made, so make it right before you plan to eat. Recipe from King Arthur Flour baking circle. I just use store-bought pita bread, but make your own if you have a good recipe.
Provided by alijen
Categories Vegetable
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Split the pita breads into rounds and cut each round into 1 1/2-inch pieces.
- Place the bread on a baking sheet, and spray it with garlic-flavored olive oil spray.
- If you don't have any garlic-flavored spray, spray with olive oil spray (or drizzle with olive oil), and sprinkle lightly with garlic powder.
- Bake the bread in a preheated oven for 12 minutes, turning once, till it's completely dry and crisp.
- Set it aside to cool.
- About 10 minutes before you're ready to serve the salad, place the bread in a large bowl, and add the remaining ingredients.
- Toss to combine and serve within 15 minutes or so.
Nutrition Facts : Calories 149.9, Fat 9.4, SaturatedFat 1.3, Sodium 99.6, Carbohydrate 14.9, Fiber 1.9, Sugar 2.8, Protein 2.7
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