![]() Cook until all ingredients are soft and well-mixed. In a pan or skillet with lid, sauté garlic and onions in oil until they are soft. Pack your pockets with a delightful treat that makes elegant party fare. Open packet, mash contents to a soft pulp, and stir in parsley. If the vegetables aren't soft enough yet, continue cooking until they are easily mashed with a fork. Splash mixture with a few drops of soy sauce, and seal tightly. Oil a double layer of foil and cover with carrots, turnips, leeks, and potatoes. There's no cleanup after preparing this delightful filling. Pack each pocket with filling and serve at once. Lightly mash all ingredients and seasonings with a fork. Salt or salt substitute and freshly ground black pepper, to tasteĬut four pita pockets in half.2 heaping Tablespoons chopped fresh cilantro.Your imagination is the only limit.Īll these recipes fill four 7- or 8-inch pita pockets and are easy to double or triple in quantity. Here, the pita is often sold individually, but in the United States, these pita pockets are generally packaged and labeled: peeta, pitah, pitta, or "pocket bread." The word "pita" is derived from the classical Greek term, "to cook." The pockets formed during the baking process are suited to be filled with any of an infinite variety of stuffings. Pita bread is a flat, circular bread that has its origins in the Mediterranean lands of the Middle East. Pita bread, with its empty center, seems to await a wide range of fillings, simple or sophisticated, for the lunchbox, party, or supper.
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