Pitta breads make very convenient containers for all kinds of delicious ingredients that would be too moist or bulky to put in a sandwich. Salads and stir-fries can be piled into warmed pitta pockets; grilled vegetables, too, freshly cooked and still sizzling; and simple mixtures of beans, vegetables, cheese and hummus. Here is a selection of fillings.
SPICED CHICK PEAS
A tomato, sliced into quarters or eighths, is nice added to this for a change.
1 onion, peeled and finely chopped
2 tbls olive oil
2 garlic cloves, crushed
1 tsp cumin seeds
1 × 425g / 15oz can chick peas, drained
2 pitta breads
4–6 lettuce leaves
4 tbls thick Greek yogurt, or a mixture of yogurt and good-quality mayonnaise
salt and freshly ground black pepper
paprika pepper
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Fry the onion in the oil, with a lid on the pan, for 5 minutes. Stir in the garlic and cumin seeds, cover again and cook for a further 2–3 minutes until the onion is tender.
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Add the chick peas to the onion and cook for 4–5 minutes, until heated through and perhaps lightly browned in places.
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Warm the pitta breads under the grill then cut them lengthwise in half. Gently open up each half and put in the lettuce, tearing it as necessary, then spoon in the chick pea mixture. Season the yogurt or yogurt and mayonnaise, spoon on top of the chick peas and sprinkle with a little paprika pepper. Serve at once.
SERVES 2
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AUBERGINE WITH PESTO
You can sprinkle the aubergine with salt, leave it for 30 minutes, then rinse it if you wish; this isn’t usually necessary as a precaution against bitterness, but it can reduce the amount of oil the aubergine absorbs.
1 large aubergine
olive oil
2 pitta breads
1–2 tbls good-quality bought pesto sauce, or home-made (see here)
salt and freshly ground black pepper
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Heat the grill. Cut the aubergine lengthwise into slices about 3mm/1/8 inch thick and lay these on a grill pan. Brush the slices on both sides with olive oil then grill on high for 5–10 minutes, turning them over as necessary, until golden brown and tender.
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Warm the pitta breads under the grill, then cut them lengthwise in half and gently open up each half. Mix the aubergine slices with pesto to taste, season, then spoon them into the pitta breads and serve at once.
SERVES 2
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GREEK SALAD
4–6 lettuce leaves
small piece of cucumber
2 small tomatoes
4 spring onions
a few black olives, stoned
2 tbls olive oil
2 tsp wine vinegar
salt and freshly ground black pepper
125g / 4oz feta cheese
chopped fresh mint or oregano
2
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