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Easy Stuffed Vegetarian Pita Pockets With Cucumber Yogurt Sauce
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RECIPE
INGREDIENTS
Creamy Cucumber Yogurt Sauce:
1 cup yogurt, plain, hung in a muslin cloth for 20 minutes
1 teaspoon garlic paste
1 teaspoon salt, or to taste
2 tablespoons mint leaves, fresh, finely chopped
120 grams cucumber, grated and left to drain in a colander for 10 min
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2 tomato, chopped
8 lettuce leaves
4 pita bread
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1⁄4 teaspoon salt, or to taste
1⁄2 teaspoon black pepper powder
1⁄2 teaspoon rosemary, fresh, chopped
2 tablespoons olive oil, extra-virgin
200 grams button mushrooms, whole
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1 teaspoon salt, or to taste
1⁄2 teaspoon black pepper powder
3 tablespoons olive oil, extra-virgin
2 red bell pepper, sliced in rounds
2 yellow bell pepper, sliced in rounds
COOKING METHOD
- To make the Creamy Cucumber Yogurt Sauce: Place hung yogurt in a medium bowl and add garlic paste, salt, and fresh mint leaves, and whisk well. Add the grated, drained cucumber and mix. Set aside till ready to assemble the pita pockets.
- In another bowl, add salt and black pepper powder followed by the olive oil. Whisk till mixed and add bell peppers, both red and yellow. Mix till peppers are well coated; set aside to marinate for about 15 minutes.
- In the meanwhile, add salt, black pepper powder, and rosemary to another medium bowl. Add olive oil and whisk well. Toss in mushrooms, mix to coat, and set aside for about 10 minutes.
- Place a ridged griddle pan over high heat and brush with oil. Once very hot, but not smoking, place the marinated bell peppers into the pan without crowding it. Grill for a few minutes turning 2 to 3 times till the peppers are slightly charred in some places. Remove from heat, chop the bell peppers roughly, and place in a mixing bowl.
- Repeat the same process for the marinated mushrooms, turning a couple of times on the ridged griddle pan to sear and cook through. Chop roughly and add to bell peppers in the mixing bowl.
- Add the cucumber yogurt sauce and chopped tomatoes to the bell peppers and mushrooms, and mix quickly.
- In the meanwhile, cut each pita bread in half into 2 half-moons and place on the hot griddle pan, back on the heat. Grill the pita halves till lightly colored on both sides but do not let them toast or become hard. Remove from heat.
- Place 1 lettuce leaf in each pita pocket half and fill with the bell pepper mushroom yogurt mixture. Cut the filled pocket into half or serve whole, as you please. Repeat for the remaining pita pocket halves.
- Serve and eat immediately
- To make the Creamy Cucumber Yogurt Sauce: Place hung yogurt in a medium bowl and add garlic paste, salt, and fresh mint leaves, and whisk well. Add the grated, drained cucumber and mix. Set aside till ready to assemble the pita pockets.
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