Mediterranean Pita Pockets Recipes

Steps:

• Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
• Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.

Steps:

• Bring a half cup of water to a boil in a medium saucepan; add the frozen peas, bring to a boil, and simmer for 4 minutes (do not overcook); drain, and set aside.
• In a large bowl, combine the cooked chicken, cooked peas, tomatoes, feta cheese, green onion and black pepper if desired.
• Fold in the yogurt, mayo, lemon juice and dillweed; toss well to combine.
• Line the pita halves with a leaf of lettuce or shredded lettuce if desired, and stuff with chicken mixture.
• If you are a garlic lover, then fresh garlic or garlic powder may be added to the mixture.

Steps:

• Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.
• Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and feta. Drizzle with oil; serve immediately with lemon.

Steps:

• In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

Steps:

• Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
• Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
• Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
• Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
• Remove and mix well with the pork strips.
• Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
• Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
• Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
• Heat pitas and slice open on one side.
• Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.

Steps:

• Reserve 2 Tbsp. of the dressing; set aside. Pour remaining dressing over steak; cover. Refrigerate several hours or overnight to marinate. Remove steak from marinade; discard marinade.
• Cook and stir onions, green peppers and garlic in reserved 2 Tbsp. dressing in large skillet on medium-high heat 2 minutes. Add steak; cook and stir 5 minutes or until cooked through. Season with black pepper to taste. Remove from heat. Stir in carrots.
• Spoon evenly into pita bread halves just before serving.