#For the Pita Assembly:

[chaskka]

Chicken Tikka Pita

Ingredients:

For the Chicken Tikka:

500g (1 lb) Boneless, Skinless Chicken Breast or Thighs, cut into bite-sized pieces

1 cup Plain Greek Yogurt

2 tbsp Lemon Juice

3 cloves Garlic, minced

1 tbsp Ginger, minced

1 tbsp Garam Masala

1 tbsp Ground Coriander

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Paprika

1/2 tsp Cayenne Pepper (adjust to taste)

1 tsp Salt

2 tbsp Olive Oil

For the Pita Assembly:

4-6 Pita Breads

1 cup Cucumber, thinly sliced or diced

1 cup Red Onion, thinly sliced

1 cup Cherry Tomatoes, halved

1 cup Lettuce or Arugula

1/2 cup Fresh Cilantro or Mint Leaves, chopped

1/2 cup Hummus or Tzatziki Sauce

[amagurith]

speaking of food i just had for dinner a big pita with spicy garlic chicken thigh meat with extra spicy garlic sauce and i think i met god for a brief second while i was eating it

[quicksilversquared]

I am SO CLOSE to actually finishing the things on my to-do list that I said that I would get done today and I only have like half an hour left of recorded lecture to watch. And then I can stop feeling bad about not doing that.

.....but my brain is just going no no no

[foodshowxyz]

Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce 🥙🍄🧀

Full recipe ⬇️⬇️⬇️

For the Filling:

• 1 lb ground beef 🥩

• 2 cups mushrooms, finely chopped (such as cremini or button) 🍄

• 1 onion, finely chopped 🧅

• 2 garlic cloves, minced 🧄

• 1 tsp dried oregano 🌿

• 1 tsp ground cumin 🌿

• Salt and pepper to taste 🧂

• 1 cup shredded mozzarella cheese 🧀

• 1/2 cup crumbled feta cheese 🧀

• 2 tbsp olive oil 🫒

For the Tzatziki Sauce:

• 1 cup Greek yogurt 🥛

• 1 cucumber, grated and excess water squeezed out 🥒

• 2 garlic cloves, minced 🧄

• 1 tbsp lemon juice 🍋

• 1 tbsp olive oil 🫒

• 1 tbsp chopped fresh dill 🌿

• Salt and pepper to taste 🧂

For Assembly:

• 4-6 whole wheat pita pockets 🥙

• Fresh lettuce, chopped 🥬

• Cherry tomatoes, halved 🍅

• Red onion, thinly sliced 🧅

Instructions:

1. Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.

• Add chopped onion and garlic, sauté until translucent.

• Add ground beef and cook until browned. Drain excess fat.

• Add mushrooms and cook until they release their moisture and become tender.

• Season with oregano, cumin, salt, and pepper. Remove from heat and let cool slightly.

• Stir in shredded mozzarella and crumbled feta cheese until well combined.

2. Prepare the Tzatziki Sauce:

• In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.

• Mix well and season with salt and pepper to taste. Refrigerate until ready to use.

3. Assemble the Pita Pockets:

• Warm the pita pockets slightly in the oven or microwave for easier opening.

• Carefully cut the tops off the pita pockets to create an opening.

• Fill each pita pocket with a generous amount of the beef and mushroom filling.

• Add fresh lettuce, cherry tomatoes, and red onion slices.

4. Serve:

• Drizzle the tzatziki sauce over the filled pita pockets or serve it on the side for dipping.

• Serve immediately and enjoy!

[nycfoodieblog]

Greek Chicken Gyros😍😋

Ingredients:

For the chicken marinade:

1 pound chicken thighs, boneless and skinless

2 tablespoons olive oil

Juice of 1 lemon

3 cloves garlic, minced

2 teaspoons dried oregano

Salt and pepper to taste

For the Tzatziki sauce:

1 cup Greek yogurt

1 cucumber, grated and drained

2 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper to taste

For serving:

4 pita breads

1 tomato, sliced

1 red onion, thinly sliced

Fresh lettuce

Directions:

Marinate the chicken:

In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken thighs and make sure they are well coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Tzatziki sauce:

In another bowl, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Cover and refrigerate to let flavors meld.

Cook the chicken:

Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing thinly.

Assemble the gyros:

Warm the pita breads on the grill or in a dry skillet. Place slices of cooked chicken on each pita, followed by slices of tomato, red onion, and a handful of lettuce.

Top each gyro with a generous dollop of tzatziki sauce.

Serve:

Fold the pitas over the fillings or roll them up. Serve immediately while warm.

Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 480 kcal per serving | Servings: 4

[wingdingle]

my "country girls make do" take on a gyro since roommate brought home gyro meat

ingredients

i subbed sweet mayo based condiment for hummus

wheat tortilla for pita bread

spring mix for lettuce

mozzarella cheese stick torn up for crumbled feta

fresh cilantro cus i have it on the kitchen windowsill rn

onions

sour cream

step 1

microwave the meat

step 2

assemble the tortilla

step 3

pin it together with 2 toothpicks

step 4

microwave it for 1 minute

step 5

swaddle it like a baby and eat it its soo good

[starmusic]

Here is a general recipe for a shawarma:

Ingredients:

- Meat: Shawarma is typically made with lamb, chicken, or beef. The meat is marinated in a blend of spices, such as cumin, coriander, turmeric, paprika, and garlic.

- Vegetables: Common vegetables include lettuce, tomatoes, onions, pickles, and cucumbers.

- Sauce: Shawarma is often served with a tahini-based sauce or a garlic sauce.

- Wrap: The meat and vegetables are wrapped in a flatbread, such as pita bread or lavash.

Instructions:

1. Marinate the meat: Marinate the meat in a blend of spices for at least 2 hours, or overnight.

2. Cook the meat: Cook the meat on a rotisserie, or in a pan until it is cooked through.

3. Assemble the shawarma: Spread a thin layer of sauce on the flatbread. Add the meat, vegetables, and any other toppings you like.

4. Wrap the shawarma: Fold the flatbread over the filling, and wrap it tightly.

Description:

Shawarma is a Middle Eastern dish that is popular around the world. It is a delicious and satisfying meal that is perfect for lunch or dinner. The meat is juicy and flavorful, and the vegetables add freshness and crunch. The sauce adds a touch of tanginess and richness.

Here is a description of the shawarma in the image:

The shawarma in the image appears to be made with beef, lettuce, and a yellow sauce. The wrap is folded in half, and the filling is visible. The meat is cooked and shredded, and the lettuce is fresh and crisp. The yellow sauce adds a touch of color and flavor to the shawarma.

PERFORMANCE TASK IN TLE 6 honesty

Zia Candice F. Lomibao

@therealagravante

[pureveggieplanets]

Recipe: Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Ingredients:

- 1 package of plant-based ground meat

- 1/2 cup breadcrumbs

- 1 small onion, finely diced

- 2 cloves of garlic, minced

- 1 tsp cumin

- 1 tsp coriander

- 1/2 tsp cinnamon

- Salt and pepper to taste

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh mint, chopped

- Pita bread

- Lettuce, tomatoes, cucumbers (for garnish)

For Yogurt-Tahini Sauce:

- 1/2 cup Greek yogurt

- 2 tbsp tahini

- 1 tbsp lemon juice

- 1 clove of garlic, minced

- Salt and pepper to taste

Nutrition per serving:

- Calories: 350

- Protein: 20g

- Carbohydrates: 30g

- Fat: 15g

- Fiber: 5g

Preparation time: 30 minutes

Instructions:

1. In a large mixing bowl, combine plant-based ground meat, breadcrumbs, onion, garlic, cumin, coriander, cinnamon, salt, pepper, parsley, and mint. Mix well until all ingredients are evenly distributed.

2. Shape the mixture into small balls and flatten them slightly to form koftas.

3. Heat a non-stick skillet over medium heat and cook the koftas for 5-7 minutes on each side, or until they are browned and cooked through.

4. While the koftas are cooking, prepare the yogurt-tahini sauce by mixing Greek yogurt, tahini, lemon juice, garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.

5. Warm the pita bread in the oven or on a skillet.

6. To assemble the pitas, spread a dollop of yogurt-tahini sauce on each pita bread, add lettuce, tomatoes, cucumbers, and top with the plant-based koftas.

7. Serve the vegetarian kofta pitas with extra yogurt-tahini sauce on the side for dipping.

Enjoy your delicious and nutritious Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce!

[clatterbane]

Tonight's plan: some basic very American style lasagna! Full of cheesy goodness, and assembled in advance last night.

I had been wanting some for a while, and actually included cheeses and stuff for a nice batch in the last grocery order. But, I finally got around to making a big batch (by recent two-person standards) of meaty pasta sauce yesterday.

We had that with spaghetti for supper, then I did get my ass in gear to use the rest for lasagna. Supplemented with some jarred stuff mixed in, but hey. It's all good.

A couple of foil pans in the freezer (around 1L each?), off my little night shift production line. They're still laid out flat on a cutting board for freezing, but need to be shuffled around to a better temporary home in there.

These are actually made with a mix of ricotta and small curd cottage cheese, because I got an urge for closer to what I grew up with at home. But, access to ricotta is of course much easier these days, and combining the two makes for a great texture balance.

The bigger pan for tonight also got a layer of sliced zucchini worked in, because we had half a big one that needed to be used. Mr. C doesn't much like squash, but he doesn't really object when it's worked into something like this.

One great tentative tip for dealing with the no-boil noodles, btw:

The gluten free varieties I have tried behave particularly unpredictably when used dry as directed, and you never know how they're going to absorb liquid. Either you're left with weird-textured gummy half-cooked noodles glumping around in an overly soupy mess, or ditto but after slurping up all the liquid available. It's not good, and I honestly just thought all the ones I was finding in stores were shit.

But, I am stubborn. In past, I have tried the hot water soak approach to rehydrate the things before cooking, but that is a gigantic PITA. They WILL weld themselves together in a heartbeat if they touch at all. Enter big awkward baking sheets, and pieces of aluminum foil to separate the well spaced-out single layers. Much better (read: pretty normal for fresh or preboiled noodles!) results when cooked. Using them rehydrated, you can also easily cut the noodles up to piece into your pan better. ✂️

But, fuck that noise. At least before cooking, soaking them for a longer time in room temperature water like rice noodles this time did, indeed, seem to get about the same flexible results. With the benefit of just being able to throw them all together in a pot of water without sticking. We'll see after these are cooked! But, AFAICT the trick is to get the dry pasta rehydrated.

I thought I could fit another layer in all of those pans, and even counted out the necessary number of noodles to fit! But, these things do tend to grow out of control, and those are not the deepest pans. I got fed up and just shoved them in the fridge last night. (Actually layered with plastic wrap this time, because I did not trust them not to glue themselves together while sitting.)

So, I guess we have some surplus soaked noodles to use up somehow within the next few days! Either that, or I can concoct another freezer delight with different ingredients. There were more than enough noodles left for that size foil pan, but I actually judged about right on the amount of other lasagna ingredients needed for what's already made.

[southeastasianists]

Thai reformist Pita Limjaroenrat's bid to be nominated prime minister has ended, prompting outrage from his supporters after he won May's election.

The 42-year-old was first dramatically suspended from parliament by the constitutional court, forcing him to leave the debating chamber.

Lawmakers then agreed to block a second vote on whether he should be PM.

The Move Forward party leader had swept to victory in the general election as voters rejected years of military rule.

But to seal his victory, he needed the approval of parliament - which he failed to secure last week, plunging the country into political limbo.

The constitutional court must now decide whether he should be disqualified from parliament for owning shares in a long-defunct media company.

"I would like to say goodbye until we meet again," Mr Pita said, raising his fist as he left the floor of the assembly to cheers from party allies.

Mr Pita, a Harvard graduate and former tech executive, won on the promise of major reforms, including a pledge to amend lese-majeste, Thailand's strict royal defamation laws, pitting him against the unelected senate and other conservatives who say he poses a threat to the monarchy.

Outside parliament, Move Forward supporters wondered what the point of the election had been.

"Why ask people to go to the polls? Why don't you just pick someone from your families to be the prime minister?" asked one man, AFP news agency reported.

"Pita is not wrong at all. He did everything right," a woman said.

Before he was forced to leave parliament, Mr Pita had said he would stop working as an MP until the court made its decision.

"I think Thailand has changed and will never be the same since 14 May," he said, referring to the date of his election victory.

"The people have won halfway, there's another half to go."

Uphill battle

Mr Pita needed the votes of more than half of the 749 members in parliament's two chambers to become prime minister.

Last week, he secured only 324 votes, 51 short of the required 375. He had a clear majority from elected MPs in the lower house, but not from the upper house.

He always faced an uphill battle, as there was little evidence that the 249 upper house senators would support him. They were all installed by the military leaders of a 2006 coup as a brake on any democratic outcome that the military and royalists were uncomfortable with.

Move Forward is popular among young Thai voters who wanted to end nearly a decade of conservative military rule.

Art Chaturongkul, a 39-year-old living in Bangkok, said he and fellow supporters are deeply concerned as they see Mr Pita as representing their voices in the parliament.

"I'm filled with mixed emotions. Utter rage, frustration, and disappointment. It feels like a setback to the democratic process," he had earlier told the BBC.

Move Forward has formed a coalition government with seven other parties, including Pheu Thai, the second most popular party in the May election.

Many young voters switched to voting for Move Forward because Pheu Thai had been unwilling to rule out doing deals with the military.

Pro-establishment campaigners have sought to block Mr Pita from taking the reins of power after the shock election results in May.

Two cases have been filed against him in the conservative-leaning Constitutional Court. Alongside the one for which he was suspended, the other complaint claims Move Forward's proposal to amend lese-majeste laws - which have seen hundreds of critics of the monarchy jailed - amounts to an attempt to an overthrow Thailand's entire political order.

There is a precedent for what is happening now. In the 2019 elections, Future Forward - the predecessor to Move Forward - was dissolved by the Constitutional Court after it was found to have violated electoral rules.

Since 2008, it has also dismissed three PMs aligned with former premier Thaksin Shinawatra, who was toppled by a 2006 coup.

Ironically his party, Pheu Thai - which has been on the receiving end of nearly all of the Constitutional Court's rulings - is now poised to benefit from this latest ruling against its coalition partner.

There is no love lost between Pheu Thai and Move Forward, particularly as the former has taken the latter's mantle as a champion of democracy.

But despite winning the election, Mr Pita may have to accept not only giving up the top job, but having no place at all in the new government.

[env0]

I should have done a different backdrop the countetop granite looks like shit.

But i did make leftover gyros tonight

Using an old Asian salad. Some leftover pitas. Leftover French friends and some gyro meat.

Baked everything except the salad and tzaziki.

Then assembled.

Meat could have gone a bit longer. But was good!!

Not best on plating, but my Forte is messy good food. For belly not eyes.

[gibsonwitch]

today i

assembled and packaged 2 dozen macarons

did laundry start to finish - put away clean n dries, washed dirties, hung wets

made a fun snack for me n wife (fried mini pitas w boursin)

made dinner (curried chicken salad) for today and tomorrow

sliced up some cheese for wifesnax

fixed up my resume

am i tired? yes. am i SATISFIED? very yes!

[francisfoodblog]

Chickpea and Kale Ricotta Bowl

For years, cooking has been a source of joy for me - something that I look forward to, regardless of anything else. The balance of flavors, textures, colors, and smells has always been something that has stricken passion inside of my heart and stomach alike, a passion I would never want to fade. Through the continuous nature of life, my love for cooking did not disappear - but it was allowed to slip to the wayside. Making meals went from creating something exciting and fun to yet another source of stress, the version of me that always wanted to eat at home becoming someone who was eager to order out instead. Today, and in the coming days, I've decided to make a change. That desire to produce recipes that are purely my own has returned - and, one step at a time, I'm determined to reinvigorate the person I used to be. This recipe is the beginning. A mixture of smooth ricotta, perfectly cooked kale, and crispy chickpeas topped with the bright zest of a lemon and the pure umami of grated Parmesan, I couldn't think of a better place to start. Besides - I'll eat anything that can be scooped onto slices of fresh bread. Chickpea and Kale Ricotta Bowl: serves 2

Crispy Chickpeas: -1 cup of cooked chickpeas, drained -1 teaspoon of cumin -2 tablespoons of cornstarch -salt and pepper to taste -flavorless oil such as vegetable or avocado for frying Sauteed Kale: -2 cups of raw kale washed, dried, and chopped into bite-sized pieces -2 cloves of garlic -hot pepper flakes and salt to taste -1 tablespoon of olive oil for sauteing Whipped Ricotta -1/2 cup of ricotta -one handful of fresh cilantro -salt and pepper to taste Top with: -lemon zest -parmesan cheese Serve with (optional): -fresh bread, naan, pita, or crackers Start by placing ricotta, cilantro, salt, and pepper in a blender or food processor. Blend until the cilantro has been incorporated fully to the ricotta, and the cheese has become fluffy. Set aside. For sauteed kale, add olive oil to a pan over medium heat alongside garlic and hot pepper flakes. Once the garlic has become fragrant, add raw kale and salt to promote wilting. Stir and cook until kale is tender, about five minutes. For crispy chickpeas mix chickpeas, salt, pepper, and cumin in a bowl. Mix until the chickpeas are evenly coated, then add the cornstarch. Mix once more until all of the chickpeas are well coated by the cornstarch. Then, using a sieve, remove any excess cornstarch from chickpeas. Once done, add flavorless oil to a pan over medium heat until the oil is warm. Add coated chickpeas and cook until crispy and light brown, stirring occasionally to avoid burning, about 10 minutes - chickpeas may stick together at first, but with some stirring and patience will detach from one another as they become crispy and browned. To assemble, add half of the whipped ricotta mixture to a bowl, followed by half of the sauteed kale, and finally half of the crispy chickpeas. Top with microbladed lemon zest and parmesan cheese. Serve immediately with bread, or your favorite dip-scooper.

[formeryelpers]

Sababa Falafel Shop, 11011 Brookhurst St, Garden Grove, CA 92840

I’m thankful that Sababa has such a large exterior sign that says falafel shop! Sababa is a popular Palestinian falafel shop. They serve halal meat. Fresh falafel is made throughout the day. Choose from dipping bowls, bowls (create your own: rice or lettuce, falafel or chicken, unlimited toppings), pita sandwiches with unlimited toppings, desserts, sides, and bottled drinks. A falafel pita is $9.99. They use extra thick Jerusalem pita bread or Jerusalem bread.

The pickles, salads, slaws, spreads, sauces, etc. are on display. You can pick and choose the toppings. Your order is assembled in front of you (like at Chipotle).

While I was placing my order, I was given a few piping hot round falafel balls. The balls were crispy on the outside but not heavily fried. They were made with chickpeas and spices but not herbs.

Falafel bowl with all the toppings ($11.99): they really like pickles! The bowl came with seasoned rice (yellow), 6 falafel balls drizzled with tahini, slaw, onions, lots of pickles, garlic sauce, tomato, onion, & cucumber salad, hot sauce, etc. The hot sauce was pretty salty on its own but when I mixed everything together it was fine (the salads were not salty). Loved how fresh and crunchy, sour and tangy the bowl was.

Mr. Froyo said the hummus was thick and had strong tahini flavor but wasn’t as thick as Israeli hummus. He enjoyed his meal.

The portions were generous and the prices reasonable. Plus, the food is assembled to order and ready quickly. And there’s a rewards program. Love this place! If only we lived closer. The shop is small with limited seating outside and a shared parking lot. The sign said there was more parking in the back.

5 out of 5 stars

By Lolia S.

[nightcall99]

Dreams from 7.2.24

My sister, father and I are about to eat dinner in the living room, on the coffee table. We are having Indian curry. I am re-heating the bread in the air-fryer and there are two kinds, naan and pita bread. I cut it into strips to make it easier to assemble in the air-fryer and also easier to eat with our hands. There is a lot of food, too much. I put the assortment of bread on the table and then go and put the pizza and potato fries in the air-fryer also. When I go back to lay it down on the table, my family have already finished their Indian curry and don't want to eat anything else. I put the other food in a brown paper bag for later.

There is a car, retro-looking. It looks like my father's old car from the 90's. For some reason, I just know it doesn't run anymore. It's 'dead', to the point where the feeling is almost ominous.

[goatsludge]

Rigger-Made/AWS MX300R Radio Pouch

Used by Delta Force and Green Berets from the late 1980's and into the late 1990's and were designed for carrying the Motorola MX300R, the standard team radio with U.S. Special Forces at the time. When radios were carried on the body armor or chest rig, it's common to see these unique padded pouches being used for carrying detcord and other breaching equipment, used as a small IFAK, or other personalized uses.

My reproduction is made using measurements of an original and is made with U.S. milspec and commercial materials, including Fastex and ITW Nexus plastic hardware. These pouches were seen in a variety of different construction methods and webbing combinations, but I have chosen to represent one of the two most common varieties.

Above: '1st Line' Kit of Delta Operator Paul Howe, October 1993.

Above: 10th SFG 1st Line Kit, c.Early 1990's. Note the horizontally-mounted radio.

These also proved to be a royal PITA to give their final assembly due to the thick sheet foam padding, so I definitely need to develop techniques to wrestle my machine around the irregular surfaces.

It is also worth noting a later rendition of these pouches made by AWS (above) also existed for the AN/PRC-148 MBITR Radio, but I've yet to see evidence of them in use. My example having 2000-dated buckles, putting this well past the era when belt-mounted radios were the norm in U.S. Special Forces groups.