I like to serve these burgers packed
into toasted pitas.
Not exact matches
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.
To
toast pita bread, cut the
pita bread
into triangles, brush with olive oil and
toast for 10 minutes in a 375 °F oven, turning them over half - way through the cooking.
I had some avocado in my salad last night and I think I'll use up the rest of it by
toasting old
pita breads with olive oil and salt,
into crispy - type chips.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut
into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″
pita breads,
toasted and broken
into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Put salad
into a serving bowl, top with
toasted pita bread, then drizzle with the remaining dressing.
Spoon
into hollowed round loaves of pumpernickel, Italian or sourdough bread; serve with raw vegetables, bread cubes,
toasted pita wedges or tortilla chips.
Stuff the mixture
into pita bread pockets; serve in a wholemeal roll; or pile on top of a baked jacket potato or
toasted Turkish bread.
I love eating hummus with
toasted pita chips, so finding a way to incorporate a healthy green like Kale
into it is awesome!