Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce

Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce
Photo by © Melanie Acevedo

Ingredients

  • 2 ¾ cups plus 6 tablespoons water
  • 2 ½ teaspoons salt
  • 1 bay leaf
  • 2 large tomatoes, chopped
  • 1 head romaine lettuce, shredded
  • ½ cup tahini
  • ½ cup tahini
  • + 25 more ingredients
    • 1 bay leaf
    • 1 tablespoon olive oil
    • 1 ½ teaspoons Tabasco sauce
    • 1 head romaine lettuce, shredded
    • 1 ½ teaspoons Tabasco sauce
    • 1 roasted chicken, bones and skin removed, meat shredded
    • 2 ½ teaspoons salt
    • 1 cup dried lentils
    • 5 teaspoons lemon juice
    • 1 cup dried lentils
    • ½ onion, cut in half
    • 2 cloves garlic, minced
    • 2 cloves garlic, minced
    • 1 roasted chicken, bones and skin removed, meat shredded
    • 5 teaspoons lemon juice
    • 2 large tomatoes, chopped
    • ½ cup coarse bulgar
    • 8 pitas
    • ½ cup coarse bulgar
    • 8 pitas
    • ½ onion, cut in half
    • 1 cup plain yogurt
    • 1 cup plain yogurt
    • 1 tablespoon olive oil
    • 2 ¾ cups plus 6 tablespoons water

1. Heat the oven to 350°. In a medium saucepan, combine the lentils, onion, the 2 3/4 cups water, the oil, 1 teaspoon of the salt, and the bay leaf. Bring to a boil; simmer, partially covered, for 15 minutes. Stir in the bulgar and continue cooking, partially covered, stirring occasionally, until...

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