Not exact matches
Transfer to a medium sized bowl, stir
in the parsley, and serve with
pita wedges or
pita chips.
All you do is cut your
pita into 8
wedges (or triangles), place them
in a bowl with a bit of olive oil and toss to LIGHTLY coat the
pita chips.
Just take some
pita bread, cut it into
wedges, brush with olive oil, sprinkle with salt, spread
in a single layer on a baking sheet and toast
in a 375 °F oven for 10 minutes, turning them over half - way through, until crisp.
Although this salad stands on its own, I might throw a hard - boiled egg and some
pita wedges in the lunch bag too.
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut
in wedges 1 small onion, cut
in wedges and separated 4 Italian frying chiles, cut
in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of
pita bread, cut
in half, optional
In a large bowl, toss together the
pita wedges, olive oil and smoked paprika to coat.
Arrange
pita wedges in a single layer on a baking sheet.
Or
in this hummus recipe with Garlic Sea Salt
Pita Wedges.
Parsley is always a main ingredient
in tabbouleh, a Middle Eastern dish that's delicious served with
pita wedges.
Split each
pita wedge in half horizontally to form 2 triangles.
Cut a whole wheat
pita into
wedges and put those
in the largest section of the Yumbox.
Cut the other two
pitas into small
wedges and arrange
in a single layer on two baking trays.