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
ARABIAN PITA BREAD
This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.
Provided by najwa
Categories Yeast Breads
Time 1h30m
Yield 18 Pitas
Number Of Ingredients 7
Steps:
- Mix yeast, water and sugar.
- Set aside.
- In a large bowl, combine flour, dried milk and salt.
- Pour in the oil and yeast/water mixture and stir well.
- You might need to add more flour or water, depending on the absorbency of the flour.
- Knead dough briefly, divide into 18 egg sized balls.
- Place on a floured surface, cover and let rest for 15-30 minutes.
- Roll one ball out and cook in a skillet until large "bubbles" form.
- Flip pita over and cook the other side for a few more minutes.
- I flatten it out with a spatula.
- Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
- These freeze well.
Nutrition Facts : Calories 120.5, Fat 4.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 68.2, Carbohydrate 16.6, Fiber 0.7, Sugar 0.5, Protein 2.6
MEXICAN PITA TOSTADAS
Enjoy your dinner with pita tostadas made with Progresso® black beans - perfect for Mexican cuisine that are ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
- Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.
Nutrition Facts : Calories 330, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 9 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 870 mg
MEXICAN STEAK TORTA
This is a Mexican sandwich filled with char grilled steak, beans, avocado, lettuce and tomato all served up on a warm toasted roll. Growing up in Southern California this has become a family favorite. If cotija cheese is not available, use cheddar. Serve warm with Spanish rice.
Provided by Sarah Waltrip
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
- Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
- Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
- Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 36.4 g, Cholesterol 64.1 mg, Fat 32.3 g, Fiber 8.5 g, Protein 29.4 g, SaturatedFat 7.4 g, Sodium 1886.2 mg, Sugar 2.8 g
AUTHENTIC MEXICAN TORTA - TORTAS AHOGADAS
This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!
Provided by DeAnna N.
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
- Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
- To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
Nutrition Facts : Calories 866.6 calories, Carbohydrate 75.1 g, Cholesterol 135 mg, Fat 41 g, Fiber 5.6 g, Protein 47.7 g, SaturatedFat 13.3 g, Sodium 571.2 mg, Sugar 9 g
STUFFED MOROCCAN PITTA
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
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
STUFFED PITA MEXICAN STYLE (TORTA ARABE)
These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos.
Provided by Mexi-Rosie
Categories Lunch/Snacks
Time 15m
Yield 1 pita sandwich, 1 serving(s)
Number Of Ingredients 12
Steps:
- Carefully cut open pita bread 2/3 down, but not entirely.
- Optional-- spread some butter on each inner flap.
- Spread a thin refried bean layer on each inner flap.
- Continue filling with rest of ingredients.
- Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
- Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
- Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
- --Donot overstuff, of course!
- Just before eating add some sour cream, if desired.
Nutrition Facts : Calories 337.9, Fat 1.9, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 100.6, Fiber 7.8, Sugar 30.2, Protein 9.1
PITA STUFFED SOUVLAKI
If you are like me, sometimes there is to much of a good thing and that leaves leftovers. I made CountryLady's Recipe #110939 and there was about 6 ounces left. What to with it? Stuffed Pita's of course. This is an quick fix for leftover Souvlaki. Of course you will also need leftover tzatziki! For a quick weeknight meal for two, serve with a large Greek salad.
Provided by PaulaG
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Over medium high heat, warm the oil in a non-stick skillet or wok.
- Separate the onion into rings and add along with garlic to oil.
- Cook 10 to 15 minutes or until onions are lightly brown; stirring frequently.
- Add the sliced meat and cook for 4 to 5 minutes or until meat is warmed.
- Fill pita halves with meat and onion mixture, garnish with sliced tomatoes and tzatziki.
- Serve immediately.
Nutrition Facts : Calories 375.2, Fat 20.6, SaturatedFat 7.8, Cholesterol 95.9, Sodium 188.9, Carbohydrate 17.8, Fiber 1.6, Sugar 3.1, Protein 28.4
FIESTA PITA
A very filling and delicious twist on a bean burrito.
Provided by Piratefrog
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Warm the pita in a toaster oven until fragrant, 1 or 2 minutes; cut in half and open up each half. Heat the beans in a small saucepan over medium heat until hot, and mix in the avocado. Divide the bean mixture in half, and fill each half of the pita with half the bean mixture. Top each pita with 1 tablespoon of feta cheese, and add a dash of hot sauce and a teaspoon of chopped fresh cilantro to each.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.4 g, Cholesterol 16.8 mg, Fat 14.1 g, Fiber 14.7 g, Protein 16.5 g, SaturatedFat 4.2 g, Sodium 1336.6 mg, Sugar 4.6 g
CHEESE STUFFED PITA
A really tasty little sandwich which is quick and easy to throw together. And it claims to be only 215 calories per serving!
Provided by mainecooncat
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together first 9 ingredients.
- Stuff into pita halves.
- Serve cold or bake at 400°F for 15 minutes.
Nutrition Facts : Calories 397.2, Fat 23.1, SaturatedFat 14.5, Cholesterol 88.5, Sodium 360, Carbohydrate 24.2, Fiber 1.4, Sugar 2.1, Protein 23.3
CABBAGE STUFFED PITA POCKETS
Quick and easy meal the whole family will enjoy.
Provided by jlynnklein
Categories Beef Sandwiches
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
- Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.8 g, Cholesterol 64.7 mg, Fat 14.2 g, Fiber 10.8 g, Protein 28.7 g, SaturatedFat 5.9 g, Sodium 641.2 mg, Sugar 8.7 g
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