Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Middle Eastern Pita Pockets




Source of Recipe


email


Recipe Introduction


Makes 8 sandwiches - 4 servings
This Middle Eastern classic is best if made a day in advance, making
the
cool, refreshing combination a quick-to-assemble, light dinner that
your
family will enjoy at the end of a busy day.



List of Ingredients




For the sandwich spread
1 cup Hummus (see Recipe)
For the tabbouleh filling
1 ½ cups vegetable stock (prepare using stock concentrate, cubes, or
powder)
¾ cup bulgur wheat (see Tip)
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh mint ¼ teaspoon freshly ground
pepper, or to taste 1/8 teaspoon ground cinnamon, or to taste 1/8
teaspoon salt, or to taste
Dash of ground allspice
Dash of freshly grated nutmeg
1 tomato, cut into ½-inch cubes
½ cup finely chopped celery
½ cup finely chopped cucumber
1/3 cup finely chopped green onions (both white and green parts) ½ cup
minced fresh flat-leaf parsley
For the bread
Four 7-inch multi-grain pita bread rounds, each cut to form 2 half-
rounds
To complete the recipe
8 romaine lettuce leaves


Recipe



To make the sandwich spread, prepare the Hummus.
To make the filling, heat the vegetable stock in a small covered
saucepan over high heat. When the liquid comes to a boil, remove the
pan
from the heat. Stir in the bulgur wheat; cover and set aside until the
liquid is completely absorbed and the bulgur is softened, about 30 to
40
minutes.
While the bulgur is soaking, whisk together the lemon juice and olive
oil. Stir in the mint, pepper, cinnamon, salt, allspice, and nutmeg.
When it has cooled, transfer the bulgur wheat to a large bowl; add the
remaining filling ingredients and toss. Whisk the lemon juice mixture,
add it to the bulgur wheat, and toss again. Taste and adjust the
seasoning. Refrigerate in a covered container for at least 1 hour
before
serving.
To assemble each sandwich, split open a pita half and spread the inside
with 2 tablespoons of the Hummus, insert a romaine leaf, and fill with
½ cup of the Tabbouleh.
Advance preparation
In separate covered containers in the refrigerator, the Hummus will
keep
for up to 5 days, and the Tabbouleh will keep for up to 3 days.
Assemble
the sandwiches just before serving.