Stuffed Pita Mexican Style Torta Arabe Recipes
PITA STUFFED WITH TABBOULEH AND SHARDS OF FETA
Steps:
- Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
- Stuff the tabbouleh and feta into the pita breads.
STUFFED PITA MEXICAN STYLE (TORTA ARABE)
These are regular menu items in all the respectable taco joints in Mexico. Ingredients are so obvious, nobody needs a write-down recipe with exact quantities. You just reproduce it. Many times I prefer these over regular tacos.
Provided by Mexi-Rosie
Categories Lunch/Snacks
Time 15m
Yield 1 pita sandwich, 1 serving(s)
Number Of Ingredients 12
Steps:
- Carefully cut open pita bread 2/3 down, but not entirely.
- Optional-- spread some butter on each inner flap.
- Spread a thin refried bean layer on each inner flap.
- Continue filling with rest of ingredients.
- Finish off with a few drops of lime juiceand a sprinkling of your favorite Mexican chile sauce.
- Carefully transfer to pancake type of grill and lightly toast or fry golden brown on both sides.
- Careful when turning over-- would be best to use long ice cube type prongs to keep filling inside when turning.
- --Donot overstuff, of course!
- Just before eating add some sour cream, if desired.
Nutrition Facts : Calories 337.9, Fat 1.9, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 100.6, Fiber 7.8, Sugar 30.2, Protein 9.1
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