Pita with Chicken, Lentils and Tahini Pasta Sauce
by Editorial Staff
Great food from ingredients very popular in Middle Eastern and Mediterranean cuisines. The “pockets” of round unleavened bread called “pita” are filled with chicken, tomatoes, hearty lentils, and bulgur cereals made from processed wheat grains. For the preparation of the sauce, tahini (or tahina) is used – a paste made from ground sesame seeds.
Cook: 40 minutes
Servings: 4
Ingredients
- Dried lentils – 1 glass
- Bulb onions – ½ pc.
- Water – 2 ¾ and 6 tbsp
- Olive oil – 1 tbsp
- Salt – 2 ½ teaspoon
- Bay leaf – 1 pc.
- Bulgur – ½ cup
- Tabasco sauce – 1 ½ teaspoon.
- Tahini – ½ cup
- Chopped garlic – 2 cloves
- Lemon juice – 5 teaspoon.
- Natural yogurt – 1 glass
- Pita – 8 pcs.
- Fried chicken – 1 pc. (pieces of chicken meat – about 450 g)
- Large, sliced tomatoes – 2 pcs.
- Roman lettuce – 1 head of cabbage
Directions
- Preheat oven to 190 degrees. In a saucepan, stir together the lentils, half an onion, halved, 2 cups water, olive oil, 1 teaspoon. salt and bay leaf. Bring to a boil. Open the lid and cook over low heat for 15 minutes. Add bulgur and cook, stirring occasionally, for another 12 minutes. Remove the saucepan from heat, stir in the Tabasco sauce and leave with the lid ajar for 5 minutes. Take out the onion and bay leaf.
- In a glass or stainless steel bowl, combine tahini, 6 tbsp water, garlic, lemon juice, 1 ½ teaspoon. salt and yogurt.
- Wrap the pits in foil and heat them in the oven for 10 minutes.
- Cut off a third from each pitta. Place ¼ cups of lentil mixture in the “pocket”. Divide half of the chicken and half of the tomato into 8 pits. Pour the cooked sauce (1 tablespoon each). Add half of the torn lettuce leaves. Repeat everything one more time. Serve pita bread with leftover sauce.
Bon Appetit!
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