Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce

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

Ingredients

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

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...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network