Flat cake, popular in the East, is very convenient for making sandwiches. The fact is that when baking inside it, water vapor rises, because of which a void is formed in the center. It is difficult to avoid the temptation to fill it with something tasty. It can be a salad, meat, sausages or something else. In fact, the culinary fan’s imagination is not very limited, however, in order for the flat cake filled with food to be really tasty, you need to know some of the subtleties of preparing the filling for the pita.
Cooking Features
Pita with filling refers to fast food. Depending on how it is filled, this tortilla can be spicy and tender, nourishing and fairly light, salty or sweet, appetizing and not very pleasant looking, tasty or hardly edible. Everything is determined by what is inside it. For this reason, the preparation of the filling for the pita and the choice of ingredients for it should be approached seriously.
- The quality of the products that make up the filling depends on its taste. You should not try to save the products that disappear in the fridge by hiding them in a flat cake - the original serve will not make them fresher or tastier.
- It is advisable to put vegetables, fruits, greens and various sauces in the pita filling. Without them, the snack will turn out to be dry, it will be hard to chew and swallow.
- Despite the fact that the sauce makes the pita tastier, you should not add it in large quantities. The fact is that it can soften the dough, and the cake will become unappetizing, even if it miraculously preserves its integrity.
- The pit filler can be cold or hot — it all depends on the recipe you select. However, the tortilla itself, before filling it, will not interfere with heating. Then the snack will be much tastier.
- To make the filling not soak the dough, she shouldn’t fill the pita beforehand - do this just before serving the dish to the table.
- Most often, the products for the filling are cut into chunks of medium size, sometimes even large ones. However, if you fill it with pate or chopped salad, it will be no less pleasant to eat it.
It is possible to stuff pita in two ways: by cutting it with a sharp knife along or cutting it across. In the first case, it will resemble a layered sandwich, for it is preferable to a larger cut. In the second case, you get 2 pockets that can be filled with a salad or other stuffing no matter how coarsely the ingredients are included.
Stuffing for pita with chicken and vegetables
Composition:
- chicken fillet - 150 g;
- sweet pepper - 100 g;
- cucumber - 150 g;
- chicken egg - 1 pc .;
- leaf lettuce - 4 large leaves;
- garlic - 1 clove;
- fresh basil - 20 g;
- lemon juice - 20 ml;
- sour cream - 60 ml;
- vegetable oil - as required;
- salt, red pepper - to taste.
Method of preparation:
- Wash chicken fillet, dry with a towel, cut into 3-4 plates.
- Slightly beat off the chicken by first placing it in the bag so that the meat fibers do not stick to the culinary hammer. In addition, thanks to this small trick you protect the kitchen from splashes.
- Heat a small amount of vegetable oil in a pan.
- Rub chicken chops with pepper and salt, fry in boiling oil until golden brown on both sides. If necessary, bring to readiness by reducing the fire. Try not to overcook, otherwise the chicken will become tough and tasteless.
- Remove the chops from the pan, put them on a napkin so that it absorbs excess fat. Then cut the chops in a not too shallow straw.
- Wash and blot cucumber with a napkin. Cut off the ends, cut into strips.
- Pepper, cut into 4 pieces lengthwise, free from seeds and stalks. Rinse, dry and smooth with quarters of rings.
- Mix vegetables with chicken.
- Finely chop the basil, add to the chicken-vegetable mixture.
- Boil chicken egg, cool and peel. Remove the yolk and mash it with a fork.
- Dissolve yolk sour cream.
- Add lemon juice and hand-squeezed garlic. Salt and pepper slightly, mix well.
- Cut the protein into thin strips and mix gently with chicken and vegetables.
- Fill with sour cream sauce, mix again.
In each pocket lay a leaf of lettuce, fill the resulting filling and serve to the table. Such a sandwich will not only be tasty, but also useful. In addition, its appearance, you also surely enjoy.
Mushroom filling for pita
Composition:
- fresh champignons - 0, 3 kg;
- feta cheese - 150 g;
- vegetable oil - as needed;
- salt, spices - to taste;
- onions - 0, 2 kg;
- ketchup - 50 ml;
- cherry tomatoes - 0, 2 kg;
- Parmesan or similar cheese - 50 g.
Method of preparation:
- Wash, dry mushrooms and chop into thin strips.
- Free the onions from the husk, cut into half rings.
- Fet into medium-sized cubes, finely grate the Parmesan.
- Wash tomato, dry with napkins and cut in half.
- Heat the oil in a pan, put the onion in it and fry until golden brown.
- Add the champignons. Fry them, stirring slowly, until the liquid released from them has almost completely evaporated from the pan.
- Cut the pita, brush the inside with ketchup.
- Put the tomatoes and fried mushrooms inside, as well as the feta pieces.
- Sprinkle with grated parmesan.
- Place the envelopes from the pit into the mold, making sure that they do not fall to the side.
- Send to an oven preheated to 180 degrees and wait 10 minutes.
Pete with mushroom filling is better served hot, although after cooling it will retain a rather pleasant taste.
Stuffing for pita pita with vegetables
Composition:
- pork - 0, 3 kg;
- carrots - 100 g;
- cucumber - 150 g;
- onions - 75 g;
- fresh parsley - 50 g;
- mayonnaise - 20 ml;
- ketchup - 20 ml;
- sugar - 5 g;
- apple cider vinegar (6%) - 20 ml;
- vegetable oil - as required;
- salt, spices - to taste.
Method of preparation:
- Mix a tablespoon of vegetable oil, sugar and vinegar. Add salt and pepper to this mixture to taste.
- Peel the carrots and chop them on a grater for Korean salads.
- Fill it with marinade, leave for half an hour. After that, remove from the marinade and squeeze.
- Pork rinse, remove excess fat. Cut into thin strips and fry until cooked in vegetable oil. Just before salting, season with salt and season the meat to taste.
- Onion, freeing from the husk, cut into thin halves of the rings.
- Cut the cucumber with not too thin straws.
- Stir carrots, cucumbers and onions. Combine with roasted meat and finely chopped parsley.
- Ketchup mix with mayonnaise, coat this sauce with pita.
It remains to fill the hollow cake with a mixture of pork and vegetables. This appetizer is very nourishing and quite able to replace lunch or dinner.
Stuffing for pita from baked vegetables
Composition:
- eggplant - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- tomato - 150 g;
- garlic - 2 cloves;
- fresh parsley - 30 g;
- fresh basil - 20 g;
- vegetable oil - as needed;
- salt - to taste;
- sour cream or mayonnaise - as required.
Method of preparation:
- Wash vegetables and towel dry. Smear them, without cutting, with butter and bake in the oven until soft. Remove the vegetables from the oven as they are cooked.
- Fold the vegetables in a plastic bag, leave them in it for a quarter of an hour.
- Peel vegetables from skins, and peppers also from seeds. Finely chop into small pieces.
- Crush garlic through a press, chop the greens with a knife.
- Mix garlic with vegetable oil and herbs.
- Salt vegetables to taste and mix with the prepared sauce.
- Pita smear inside with sour cream or mayonnaise. Fill with baked vegetables and serve.
If you do not want to bother with baking vegetables for a long time, they can be cleaned immediately, still raw, then coarsely chopped and fried in oil. However, in this case the dish will turn out less useful.
Pita toppings can be very different. For their preparation use vegetables, fruits, fish, meat, sausage and other ingredients. Showing imagination, you can fill the Arab cake by finding in the refrigerator, the main thing is to mix the ingredients well.
