Stuffed Moroccan Pitta Recipes

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STUFFED MOROCCAN PITTA



Stuffed Moroccan pitta image

Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch

Provided by Jennifer Irvine

Categories     Lunch

Time 5m

Number Of Ingredients 5

2 wheat-free pitta bread pockets
4 falafels , halved (from Falafels with hummus recipe, in 'goes well with', below right)
4 tbsp hummus (from Falafels with hummus recipe, see 'goes well with')
½ red pepper , deseeded and sliced
handful rocket leaves

Steps:

  • Spread the hummus on the inside of each pitta, then layer with the falafels, pepper and rocket.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

LEBANESE MEAT-STUFFED PITAS (ARAYES)



Lebanese Meat-Stuffed Pitas (Arayes) image

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

1/2 large white onion, roughly chopped
2 cloves garlic, smashed
1/2 small bunch fresh parsley
1 pound ground beef
1 small tomato, diced finely
1/4 teaspoon garam masala
1/4 cup toasted pine nuts
2 tablespoons lemon juice
Kosher salt
4 pieces pita (whole wheat or regular), cut into quarters
Extra-virgin olive oil, for brushing

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

MOROCCAN STUFFED PEPPERS



Moroccan Stuffed Peppers image

Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!

Provided by breezermom

Categories     Peppers

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

8 bell peppers (Recipe called for Green, but I like to mix mine up for visual appeal....they need to be fairly large)
2 medium onions, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 lbs ground beef
2 cooking apples, peeled and chopped
1 (16 ounce) can tomatoes, undrained and chopped (I used diced tomatoes)
1 (3 ounce) jar pimento-stuffed olives, drained and chopped
1/2 cup raisins
1/4 cup pine nuts (or substitute slivered toasted almonds)
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon

Steps:

  • Cut off the tops of the peppers, and remove the seeds and membranes. Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
  • Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
  • Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
  • Combine the meat mixture, apple, and the next 7 ingredients. Mix well.
  • Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
  • Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 421.9, Fat 26.6, SaturatedFat 7.8, Cholesterol 77.1, Sodium 327.3, Carbohydrate 24, Fiber 4.8, Sugar 14.6, Protein 24

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