Zesty Moroccan Pita Recipes

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MOROCCAN GARBANZO BEAN AND FETA PITAS



Moroccan Garbanzo Bean and Feta Pitas image

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

Categories     Sandwich     Bean     Cheese     Dairy     Tomato     No-Cook     Picnic     Vegetarian     Yogurt     Lunch     Feta     Spice     Cucumber     Chickpea     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup white wine vinegar
4 teaspoons Moroccan spice blend
1 15-ounce can garbanzo beans (chickpeas), drained
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
Plain yogurt

Steps:

  • Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
  • Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

THE MOROCCAN PITA SANDWICH (ZWT-9)



The Moroccan Pita Sandwich (ZWT-9) image

Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a "Brown Baggin' It" article primarily directed at college students & the working masses who dine in "Break Rooms" more often than not. Kelsey said: "Make your fellow students or co-workers jealous when they're unwrapping their frozen "diet" entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread." Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!

Provided by twissis

Categories     Lunch/Snacks

Time 15m

Yield 3 2 half pita servings, 3 serving(s)

Number Of Ingredients 17

4 cups cooked chicken (pre-cooked & shredded)
1 small sweet onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup of fresh mint, chopped
1/2 cup black olives, halved
1/2 cup raisins, chopped
1/2 cup orange juice
1/4 cup olive oil
1/2 teaspoon garlic, minced
1 tablespoon cumin
2 teaspoons cinnamon
1 teaspoon coriander
1/2 teaspoon cayenne pepper
salt & pepper (to taste)
3 whole wheat pita bread
3 tablespoons mayonnaise or 3 tablespoons avocados, may be used
3 cups romaine lettuce (chopped & may use mixed greens)

Steps:

  • In a med-sized bowl, combine chicken w/onion, herbs, olives & raisins. In a larger bowl, combine orange juice w/olive oil, garlic & spices. Stir vigorously.
  • Add chicken mixture to the liquids & stir to coat. Do a taste test. If too dry or not enough "kick", adjust spices &/or olive oil to taste.
  • Cut 1 pita bread round down the middle & open gently to fill. Smear inside walls w/mayo (or avocado) & stuff lightly w/lettuce. Fill ea of the 2 pita halves w/approx 1/6 of the chicken mixture & wrap them in foil. 2/3 of the meat mixture should be left for 2 more dys of pita sandwiches.

Nutrition Facts : Calories 856.1, Fat 40.4, SaturatedFat 7.3, Cholesterol 143.8, Sodium 771.7, Carbohydrate 71.8, Fiber 10.4, Sugar 21, Protein 56.4

MOROCCAN LAMB IN PITA



Moroccan Lamb in Pita image

My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 54m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/4 lbs ground lamb
4 pita pockets
1 cup torn lettuce leaf
1/2 cup diced tomato
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon crumbled saffron thread
3/4 cup plain yogurt
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped of fresh mint
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt

Steps:

  • Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
  • Stir for approximately 1 minute or until fragrant; remove from heat source.
  • In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
  • Gently mix together with your hands (don't overwork the meat).
  • Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
  • Cover and chill in the refrigerator until you are ready to grill.
  • Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
  • Lighty spray or brush the patties with olive oil.
  • Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
  • Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
  • Slip in a little lettuce and tomato and serve.

Nutrition Facts : Calories 640, Fat 39, SaturatedFat 16, Cholesterol 109.5, Sodium 828.2, Carbohydrate 39.7, Fiber 2.4, Sugar 4.5, Protein 31.1

SPICY ZA'ATAR - ALL PURPOSE MOROCCAN SEASONING



Spicy Za'atar - All Purpose Moroccan Seasoning image

This is a spicy version of za'atar from Northern Africa. It is great for sprinkling over tagines, vegetables, and pita sandwiches. It looks a bit different from the za'atar that I usually use (Middle Eastern and Mediterranean types), which is heavier with thyme. From the Flavors of Africa Cookbook, by Dave DeWitt (Chile pepper aficionado extraordinaire). Posted for ZWT4.

Provided by PalatablePastime

Categories     Moroccan

Time 5m

Yield 16 serving(s)

Number Of Ingredients 4

2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
1 tablespoon dried thyme
1 teaspoon cayenne pepper

Steps:

  • Blend and store in an airtight container.16.

Nutrition Facts : Calories 11.1, Fat 0.9, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 0.7, Fiber 0.4, Protein 0.3

ZESTY PITA CHIPS



Zesty Pita Chips image

If you're trying to snack healthier these days, give Katina Tanner's recipe a try. Her crispy pita wedges are a low-sodium substitute for salty commercial chips, and their zippy seasoning is a fun alternative to creamy dips. She bakes batches of her satisfying nibbles in Benton Harbor, Michigan.

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 4

2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon garlic powder
4 pita breads (6 inches), split

Steps:

  • In a small bowl, combine the Italian seasoning, paprika and garlic powder. Cut each pita half into six pieces; place on an ungreased baking sheet. Spray both sides of wedges with cooking spray; sprinkle wedges with seasoning mixture. , Bake at 350° for 10-12 minutes or until golden brown, turning halfway through baking time. Cool on wire racks.

Nutrition Facts : Calories 43 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate, Fiber 1g fiber), Protein 1g protein.

ZESTY MOROCCAN PITA



Zesty Moroccan Pita image

This quick lunch or dinner includes cumin spiced chicken and veggies served in a pita pocket. Cool off the spicy kick with sour cream or yogurt.

Provided by Stacia_

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon ground cumin
1 teaspoon chili powder
1 lb chicken breast, cut in 1-inch cubes
4 tablespoons olive oil
1/4 cup lemon juice
2 (16 ounce) cans garbanzo beans, rinsed and drained
3 green onions, thinly sliced
1 red bell pepper, diced
1/4 cup chopped fresh parsley
6 pita pockets
nonfat plain yogurt or sour cream
salt & freshly ground black pepper

Steps:

  • Combine cumin and chili powder in a plastic bag. Add chicken and shake to coat.
  • Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cook 5 minutes or until chicken is no longer pink, stirring frequently. Take off heat, set aside to cool.
  • Combine remaining ingredients, mixing well. Stir in chicken. Add salt and pepper to taste.
  • Cut top off pitas to open. Divide chicken mixture among the pitas; top with yogurt or sour cream, if desired.

Nutrition Facts : Calories 570.8, Fat 18.8, SaturatedFat 3.6, Cholesterol 48.4, Sodium 830.7, Carbohydrate 71.1, Fiber 8.9, Sugar 2.1, Protein 29.4

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