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Most pita breads are baked at high temperatures (450–475 °F (232–246 °C)), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket. [25] When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However ...
Maqluba —upside-down eggplant, rice, meat and cauliflower casserole. Qidra —rice and meat pieces cooked with cloves, garlic and cardamom. Rummaniyya —a mix of eggplant, pomegranate seeds, tahina, red peppers and garlic [3] Sumaghiyyeh —beef and chickpea stew flavored with sumac, tahina and red peppers. Zibdieh —a clay-pot dish of ...
Hummus is a popular dip for pita bread made of blended chickpeas, sesame tahini, lemon juice, and garlic. [80] Fateh b'hummus is a dish of chickpeas, flatbread pieces and spiced yogurt. [81] Balila is a simple yet popular chickpea dish that has been boiled along with lemon juice, garlic and various spices. [82]
Dip made from tarama, the salted and cured roe of the cod, carp, or grey mullet (bottarga) mixed with olive oil, lemon juice and a starchy base of bread or potatoes or sometimes almonds Tajin Dip made of fish and Tarator (Tahini and lemon) Gemistá Dolma: Dolma Peppers, eggplants, or courgettes stuffed with rice and meat
A typical Jordanian breakfast: hummus, falafel, salad, pickles and khubz (pita) Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat ...
Pita Pit is a quick-service restaurant franchise serving pita sandwiches with fresh vegetables, grilled meat and sauces. [2] Worldwide, it has two separate owners. Its franchising rights for the United States and its Territories are owned by Pita Pit USA 4.0, Inc. [3], headquartered in Coeur d’Alene, Idaho [4].
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Sabich. Sabich or sabih (Hebrew: סביח [saˈbiχ]; Judeo-Iraqi Arabic: صبيح) is a sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. [1] It is a staple of Israeli cuisine. Its ingredients are based on a traditional quick breakfast of Iraqi Jews; while in Iraq ...
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