Pita bread recipes

Pita bread is Arab influence and even today is one of the culinary traditions of many cultures. This article collects a number of pita bread recipes: Tuna Pitas, East Sandwich, ham and cheese empanadas, Mediterranean Chivite…

Ingredients:

• 3 pita breads
• 2 cans of tuna or sardines cooled
• 2 hard boiled eggs and chopped 1 medium tomato chopped
• 4 leaf lettuce or Chinese cabbage cut into thin strips
• ¼ grated onion
• 1 small bunch of fresh parsley chopped
• 2 tablespoons of oil
• 3 tablespoons of lemon juice
• mayonnaise to taste

Preparation:

1. Mix the eggs, vegetables and fish stepped in a bowl. Add the lemon and olive oil and 2 tablespoons of mayonnaise to the preparation. Slightly warm pitas to rediscover their flexibility and are easy to open.
2. Cut the pitas by its diagonal form with 2 containers in each pita.
3. Spread the pitas on the inside with mayonnaise with a spoon and fill with the preparation.

Ingredients:

• 2 pitas
• 4 medium tomatoes sliced
• 200 grams of mozzarella cheese
• Oregano and salt to taste

Preparation:

1. Preheat oven up with the baking sheet inside.
2. Separate pittas cutting discs with a good sharp knife. Place the disc with crumb side up in baking. Disperse on disk slices tomatoes, oregano and salt. Add the cheese and gratin until the cheese is founded. You can substitute other vegetables for tomato sliced thin or chopped (onion, cucumber, eggplant, pepper, leek) or add it to the preparation.

Ingredients:

• 4 units of Pita bread
• 200 g of sandwich cheese
• 200 g of sliced ham
• 1 cup of thick white sauce
• ½ cup of grated cheese

Preparation:

1. Chop on table cheese and ham. While the white sauce is still hot, add the grated cheese. In a bowl mix all ingredients.
2. Warm pitas lightly to make them flexible and easy to open. Cut the pitas formed by its diagonal spaces and fill with the preparation

Ingredients:

• 4 pita bread
• ¼ kg. of tenderloin without fat
• 1 onion cut into small slices
• 1 medium bell pepper
• 4 eggs
• 2 feta of ham cut into strips
• 2 medium tomatoes sliced
• 4 lettuce into fine strips
• Salt and seasonings to taste

Preparation:

1. Cut tenderloin into thin strips and cook on the grill. Jump on the same plate onions, bell pepper and ham until brown.
2. Slightly warm pitas to rediscover their flexibility and put in 4 plates. Spread each pita with mayonnaise and place 1 egg on each.
3. Spread the lettuce in each pita and add the filling over the prepared plate. Turn half and get ready to eat!

Ingredients:

• 4 pita bread
• ½ shredded roast chicken
• 2 medium tomatoes, chopped
• 1 small onion, minced
• 1 medium bell pepper sliced into thin strips
• 1 lettuce cut in strips
• 100 grams of grated cheese
• 2 cloves of garlic

Preparation:

1. Sauté onions, tomatoes, garlic and bell pepper in a skillet with a splash of oil to simmer. Add salt and herbs to taste. Enter the chicken to the sauce and fry 2 minutes more with the remaining ingredients.
2. Slightly warm pitas to rediscover their flexibility and put on 4 plates. Divide the lettuce on them, and a portion of the filling over the cheese.
3. Roll on themselves or fold in half and hold a stick of wood.

Ingredients:

• 4 pitas
• ½ large ripe avocado, diced
• 2 large tomatoes chopped
• 1 cup of soybeans or alfalfa
• 2 cups of white cabbage into thin strips
• ½ cup of cheese
• 3 tablespoons of olive oil
• 3 tablespoons of lemon juice
• 3 tablespoons of soy sauce
• salt to taste

Preparation:

1. Place the avocado in a bowl and toss with olive oil and lemon juice so it does not rust. Heat a pan with soy sauce and soften the soybeans and cabbage with a slight boil.
2. Remove from heat and mix with the avocado. Heat slightly until pitas regain flexibility. Arrange the pitas on 4 plates.
3. Distribute the preparation of the pot on the 4 pitas and then add the cheese on top. Fold pitas with a strand of leek.