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Pita bread, sometimes called Arabic bread, is a soft, slightly leavened flatbread that's hugely popular in Middle Eastern cuisine. If you love a pita stuffed with falafel, but why not give the recipe some new life with extra crispy falafel Served in a pita with the regular assortment of vegetables, this version gets a little extra zing from pickled Thanksgiving Leftovers Pita With Cranberry Pomegranate Sauce. Served with salad, rice, and pita bread.
To get started with this particular recipe, we must first prepare a few components. You can have stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce using 29 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to make Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce:
- For pita bread dough
- 2 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 1 tsp+1tbsp sugar
- 3 cups wheat flour
- 1 cup maida
- 1 1/2 teaspoon salt
- 2 tablespoon oil
- For kababs
- 1 cup finely chopped cauliflower
- 1/2 cups chopped onions
- 1/2 cup spring onion
- to taste Salt
- Pinch garam masala
- 1/2 teaspoon chilli powder
- 1/2 teaspoon amchur
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Dhaniya powder
- to taste Salt
- 1/2 teaspoon ginger garlic paste
- 1/2 cup besan
- 1 teaspoon rice flour
- For sauce
- 1 cup pomegranate
- 1/2 cup grapes
- 1/2 teaspoon lime juice (optional)
- 1/2 teaspoon jeera powder
- 1/2 teaspoon chilli powder
- Pinch black salt
Gluten-free Keto Thanksgiving Bread Stuffing, Super Moist Sausage & Bread Stuffing, Ballpark Pork Gyro With Peppers And Onions. Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce. To serve, slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita.
Directions to serve Stuffed pita bread with stuffed cauliflower kababs served with pomegranate grape sauce:
- First how to make pita bread : first heat water to 105 or 110 degrees f or 34 degrees c then pour this in a bowl of yeast and sugar mix and keep aside for ten mins.
- Now take a bowl mix the two flours with salt in it and keep lukewarm water ready to make dough, once the yeast has started to bubble mix it with the atta and maida and slowly incorporate warm water to make a soft dough. Rest it for half hour to make it rise. After half hour punch it to take out all the air. Roll out like roti and heat it on tawa, but cook on low flame and closed it will puff up.
- For cauliflower kababs: First on low flame dry roast rice flour and besan and keep aside now in a kadai add oil onions pinch of salt ginger garlic paste and cook well once done add the cauliflower with salt and masala and cook well. last add spring onions to it and mix well.
- Now cool and make a well in the centre and stuff it with grapes and seal it. Now pre heat the airfryer to 180 degrees for 8 mins and bake these kababs for 10 mins on each side. Keep aside.
- For sauce : make juice of half cup pomegranate and strain and keep aside.(keep the rest for garnish and sauce) Then make juice of grape and keep aside. Now take a kadai add the pomegranate juice with some pomegranate seeds full with the masala and cook for 5 mins then add the grape juice and cook for 5 mins, add lime juice. sauce is ready.
- Now platting : cut the pita bread into half to make pockets stuff the airfried kababs in centre then spread the sauce over the pita bread and next to it too. Garnish with cucumber rolls and pomegranate seeds and grapes.
Serve kebabs on warmed pita with a dollop of yogurt sauce. Oven Roast Beef Stuffed with Mushroom Barley Risotto. Serve chicken kabobs over a warm pita topped with pomegranate. While preparing the cauliflower for this salad, I definitely had one of those "I can't believe I've never thought of this" moments. The base of the salad is lightly charred and caramelized roasted florets tossed with crunchy grains of raw, riced cauliflower, giving you cauliflower two ways.
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