Time 3h Yield 18 pitas Number Of Ingredients 13 Steps:
Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes. Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture. Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour. Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that’s about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes. Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F. Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they’re puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes. Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas. Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months. Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired.
Yield Makes 4 to 6 pita sandwiches Number Of Ingredients 14 Steps:
For the sauce: In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use. For the patties and pita: In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly. Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through. Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes. Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.
Time 30m Yield 6 serving(s) Number Of Ingredients 23 Steps:
Add all ingredients for hummus in the blender until smooth. Combine the first 8 ingredients for the sandwich. Cover and chill for 2 hours. Spread 1/4 cup hummus on each pita round. Sprinkle lettuce, radishes and olives across centers of pitas. Top with tomato mixture; sprinkle with cheese. Roll up pitas; secure with wooden picks.
Yield Serves 6 Number Of Ingredients 17 Steps:
Make the marinade: In a bowl whisk together the yogurt, the lemon juice, the garlic paste, the thyme, and pepper to taste. Arrange the chicken, pricked in several places with a fork, in one layer in a large shallow dish, pour the marinade over it, and let the chicken marinate, covered and chilled, turning it once, for at least 3 hours or, preferably overnight Make the sauce: In a bowl whisk together the yogurt, the garlic paste, the lemon juice, the parsley, the mint, and salt and pepper to taste. On an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high eat grill the chicken (discard the marinade) turning it, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the oil over moderate heat, stirring, until it is softened and lightly golden. Remove the skillet from the heat, add the tomato and the sesame seeds, and season the mixture with salt and pepper. Transfer the chicken to a cutting board and cut it diagonally into thin slices. Cut off a small piece of each pita loaf to form an opening and heat the pita loaves on the grill, turning them once, for several seconds, or until they are just softened. Divide the chicken, the onion mixture, and the sauce among the pita loaves.
More about “middle eastern pita sandwiches recipes”
Time 25m Yield 4 serving(s) Number Of Ingredients 13 Steps:
In a food processor, chop onions, pulsing until grated. Add parsley and chop again, using on/off turns. Add ground lamb (ground beef can be substituted) along with cinnamon, saffron, salt and pepper. Pulse until combined and mixture is a smooth paste. Using metal skewers, taking a ball of approximately 2 tablespoons of mixture, place on skewer, press it along the skewer to make an oval of approximately 4-inches long. (It is easiest if you use a grilling rack in case mixture falls off). Repeat with remaining meat mixture. Preheat grill or broiler. Grill skewers for 2 minutes on each side or until crisp on the outside. To serve: on a large serving platter, place warmed pita breads, onion slices, salad greens, hummus and yogurt mixed with mint (if using) and meat. Fill pitas with choice of accompaniments.
