Fried Stuffed Pita.


This is easy and not expensive Entry dish. I make it for breakfast or brunch filled with a spread of ricotta, feta, chives and dill; and serve with sour cream or Greek yogurt dip. It is also very tasty with Eggplant- Kalamata olives or Mushroom spreads. My favorite staffing is Black Bean spread with pan-fried chorizo and Manchego Cheese. The Black Bean spread has the same ingredients only instead of parsley I use cilantro, instead of chicken thighs I brown 10 onuses dry chorizo sliced 1/4 inch thick. The Manchego Cheese I shred and serve on the side. Frying gives them a deep golden color and a crunchy texture.

What you will need

4 boneless, skinless chicken thighs

1/2 cup olive oil, plus more for frying

1 large onion, thinly sliced

4 garlic cloves, coarsely chopped

11/2 cups chickpeas, rinsed and drained

1/3 cup fresh mint, chopped

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons fresh lemon juice

1 tablespoon coarse salt

Freshly ground pepper

4 good quality pitas cut in half

2eggs beaten


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