Best Stuffed Pita Mexican Style Torta Arabe Recipes

PITA STUFFED WITH TABBOULEH AND SHARDS OF FETA

Steps:

• Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
• Stuff the tabbouleh and feta into the pita breads.

MEXICAN PITA TOSTADAS

Steps:

• Place beans, reserved bean liquid, cumin, chili powder and red pepper in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture on pita breads.
• Top with bell pepper, onions, cheese, lettuce and cilantro. Serve with salsa. Garnish with sour cream.

TOASTED PITA STUFFING

Steps:

• Heat the oven to 400°F Place the bread in a single layer on a large sheet pan and bake for 5 to 8 minutes, until lightly toasted. Meanwhile heat the oil in a large skillet over medium-high heat. Add the onion, and cook and stir until lightly browned, about 5 minutes. Add the Greek seasoning, toasted pita bread and broth; stir until the bread is uniformly moistened. Stir in the bruschetta spread, olives, lemon juice, salt and pepper to taste, and parsley. Heat through. Keep warm or reheat immediately before serving.
• Nutritional Information Per Serving: Calories 110; Total fat 2.5g; Saturated fat 1g; Cholesterol 0g; Sodium 340,g; carbohydrate 18g;l Fiber 2g; Protein 4g; Vitamin A 4%DV*; Vitamin C 6%DV; Calcium 2% DV; Iron 8%DV *Daily Value.