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Posts Tagged ‘pita’

by Sarah Steimer

Pita pizzas with mint-arugula pesto

In the mood for pizza, but don’t quite have the time to make dough? Use some pitas! I used whole wheat for this recipe, which made for perfect little personal ‘zas.

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by Caitlin Saniga

Feta-dill chicken salad in pita pockets

Faithful, long-time blog readers may recall a certain $6 Snack post I wrote that featured hummus from Aladdin’s in Akron, Ohio. Hummus is my favorite appetizer to order whenever I’m home and in the Aladdin’s neighborhood. But the chicken salad pocket is my favorite entree. It has a distinctly Mediterranean taste to it — from what I guess to be feta, lemon and tahini. Toasted almonds are nice touch, too. Here’s my attempt at recreating the chicken salad, and I think it’s a close match.

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by Caitlin Saniga

White bean-spinach dip

In a hummus rut? This spinach-bean dip mixes up the routine with a dash of color.

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by Sarah Steimer

I've been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I'd add even more next time.

I’ve been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I’d add even more next time.


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by Sarah Steimer

This bread was a spur-of-the-moment baking decision. I expected it to be a lot more involved, not entirely sure how the magical pockets worked out, but it was pretty simple and required hardly any baking time (mostly just needed rising time).

This bread was a spur-of-the-moment baking decision. I expected it to be a lot more involved, because I wasn’t entirely sure how the magical pockets were created. It ended up being a pretty simple process and required hardly any baking time (mostly just needed rising time).


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by Caitlin Saniga

I loved the spicy arugula and onion flavors paired with the mellow avocado and egg.

  • 2 teaspoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 hard-boiled eggs, chopped
  • 1/2 avocado, pitted and diced
  • 1/4 cup finely diced red onion
  • salt and pepper
  • pitas, for serving
  • arugula, for serving

In a small bowl, mix together the mayonnaise and mustard. In a separate bowl, combine the egg , avocado and red onion. Use a spatula to distribute the mayonnaise mixture of the egg mixture. Gently stir to combine. Season with salt and pepper. Serve inside pitas with arugula.

Makes about 6 pita halves.

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by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

  • 1 cup cooked fava beans
  • 1 cup chickpeas (from a can)
  • 3 cloves garlic
  • 1/2 medium onion, chopped (about 1/2 cup)
  • handful fresh parsley, chopped
  • 1 lemon, juiced and zested
  • 1 teaspoon baking powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • salt and pepper, to taste
  • 1/4 cup whole wheat flour
  • 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

  • 1/2 cup tahini
  • 3 lemons, juiced and zested
  • 1 tablespoon toasted sesame oil
  • 1/4 cup chopped parsley
  • 2 scallions, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon sriracha (optional)
  • up to 1/2 cup water
  • salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes

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by Caitlin Saniga

The only sad part about ordering the hummus from Aladdin's is that there's never enough pita! Ask for double, or plan to get creative with dippers if you grab an order to go. But really, anything tastes better dunked in this stuff.

Sarah and I have long loved Aladdin's. We'd drive over to the Hudson, Ohio, location when we were living in Kent to order our favorite menu items (Mine's the chicken salad rolled pita with feta and toasted almonds, and Sarah loves the lentil-chili soup.). The last time we met up in Ohio, we visited the Akron location and caught up over dinner (Bill snapped this picture of us.). I love Aladdin's because the vibe is very comfortable yet classy. It's the type of place where you can grab lunch with a co-worker, have a nice dinner date or order a meal to go. And while the bulk of the chain's locations are in Northeast Ohio, I was surprised to see Aladdin's has spread out to places like Indiana and Virginia. Pull up the map on the Aladdin's website, and see for yourself!

I visited: Aladdin’s Eatery, which has a Mediterranean menu with lots of meat-free (and meat-full) options

I tried: Hummos, topped with fresh herbs, olive oil and a couple of sliced vegetables, served with pita

Why it stood out: I order the hummus at Aladdin’s every time I go, whether it’s for a sit-down meal at the restaurant or a to-go lunch. It’s a very smooth, simple hummus with a light sesame flavor and bright lemon notes. The fresh, warm, thin pita that comes with it makes the perfect dipper.

It cost: About $6, depending on the location

Find out more: Aladdin’s has locations in Ohio, Pennsylvania, North Carolina, Indiana and Virginia.
www.aladdinseatery.com

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried.

Aladdin's Eatery on Urbanspoon

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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Caitlin Saniga

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

Eddie's Christmas present to me was a new food processor! Hollaaaa! What better way to break in the new machine than with a lovely hummus?

  • 3/4 cup water
  • 1/4 cup tahini (sesame-seed paste)
  • 2 garlic cloves, chopped coarsely
  • 1/3 cup fresh lemon juice (from 1 lemon)
  • 1 teaspoon sesame oil
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 (19-ounce) cans chickpeas — rinsed, drained and peeled
  • coarsely chopped parsley, for garnish
  • warm pita wedges

The secret to a smooth hummus is peeling the chickpeas first.

Place the water, tahini and garlic in the bowl of a food processor (Mine’s a 7-cup bowl.), and pulse until the mixture is smooth, about 10 seconds. Add the remaining ingredients, and pulse until smooth, pausing now and then to scrape down the sides, a total of about 30 seconds.

Pour the hummus into a bowl, garnish with a sprinkling of paprika, a dash of pepper and a small handful of parsley. Serve with warm pita wedges. Store leftovers in a sealed container in the fridge for up to 4 days.

Makes about 4 cups.

Sarah also makes a delicious chunky-style garlic hummus.

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