Kiwi Mediterranean Grill – Dallas best Mediterranean food – Middle Eastern Lebanese Catering Richardson – Shawarma Falafel Plano – Greek Gyro

Kiwi Mediterranean Grill serves the best of Mediterranean food specialties such as shawarma, kabob, falafel and Greek gyros. Fresh and delicious tabbouleh, hummus and Greek salad will create a full Mediterranean food experience. Kiwi serves the Richardson Dallas Plano area.

Mediterranean Salad With Pita Bread and Romaine Lettuce

Salads have long been a popular part of Mediterranean cuisine, but they are not only for summer. You can make a tasty Mediterranean salad with pita bread and romaine lettuce. The dish is reminiscent of the Italian panzanella salad, but has a Middle Eastern spin. You can dress the salad with sumac and extra virgin olive oil for a zesty twist. To make it even more tasty, you can grate feta cheese over it.

Fattoush salad is a hodgepodge of pita bread

Fattoush salad is an essentially a hodgepodge of pitted pita bread and sliced vegetables. Its name hints at its origins in northern Lebanon, where Lebanese farmers would fry pita scraps in olive oil to give them flavor. These scraps of pita would then be mixed with in-season vegetables and herbs. Today, it is served in a variety of variations all over the Middle East.

To make fattoush, choose pita bread that is slightly chewy and sweet. It adds a strong herbaceous flavor. Mint or parsley doesn’t need to be finely chopped; the stems have a lot of flavor. You can use other types of lettuce, too, but pita is the traditional choice. And don’t forget to add the herbs: lemon juice, garlic, pomegranate arils, mint, and sumac spice.

For the pita bread, toast it in the toaster oven. Heat three tablespoons of olive oil in a large pan. Add pita bread slices, salt, pepper, and 1/2 teaspoon sumac to the oil, and fry until golden brown. Drain pita chips on paper towels. Meanwhile, chop up lettuce and cucumber. Add radish and tomatoes. Toss in a lime vinaigrette and serve.

The authentic Fattoush salad is made with day-old pita bread “crotons,” mixed vegetables, and sumac-tinged dressing. It can be enjoyed immediately or meal-prepped for the week. A delicious salad for entertaining, fattoush is served daily during Ramadan. If you’d like to impress your guests with a traditional Lebanese dish, try Fattoush.

It’s a Middle Eastern version of an Italian panzanella salad

This delicious salad is a Middle Eastern twist on the Italian panzanella salad. Instead of arugula, this salad uses romaine lettuce and pita bread. Toss the bread with the dressing and allow it to sit for at least 30 minutes. Once the pita has cooled, it’s ready to assemble. Once the pita is toasted, cut it into bite-sized pieces.

Fattoush is another version of this salad. This salad uses pita bread, but you can also use any toasted bread, as long as the pieces are large enough to soak up the dressing. It also includes seasonal vegetables, such as cucumbers and tomatoes. For the base, fattoush usually features lettuce and cucumbers, but can include radis or other types of pickled vegetables.

The Middle Eastern version of panzanella salad includes stale or toasted pita bread. It may also include onions, peppers, or feta cheese. In addition to the lettuce, you can add sliced cucumbers, tomatoes, radishes, or olives. Adding fresh parsley is also a good idea for a delicious and healthy salad.

Fattoush is an evocative salad made from pita bread. It features a crunchy dressing, fresh vegetables, and torn pita bread. It is reminiscent of Italian panzanella and lebanese tabbouleh. It’s also made from leftover pita bread. While it’s similar to Italian panzanella, it’s made with different types of vegetables and herbs depending on what’s in season. This salad is flavored with sumac.

It’s made with extra virgin olive oil

A pita bread topped with rosemary lettuce and extra virgin olive oil is the perfect appetizer for your next Mediterranean meal. Its soft and chewy texture is paired with a touch of rosemary and flaky sea salt. This recipe is simple to make, both by hand and in a stand mixer. Plus, it’s completely vegan. To serve it, simply shape it into a free-form round or press it into a rectangular baking dish. It makes the perfect warm carbohydrate snack!

First, make the dough. Combine flour, sugar, and yeast, and add warm water. Knead the dough for about 1 to 2 minutes. Once it looks soft and tacky, sprinkle it with more flour. Cover the dough with plastic wrap and let rise in a warm place until it doubles in size and becomes pliable. It’s ready when it has risen. While waiting for the dough to rise, prepare your ingredients.

You can make this dip using olive oil, garlic, and herbs. Minced garlic can be mixed with capers and herbs and transferred to a shallow bowl. Gently stir to blend. You’re basically infusing olive oil with herbs. For extra flavor, you can use EVOO and rosemary. A good quality extra virgin olive oil will make a delicious dip. And the best part is that it’s ready in 10 minutes.

It’s dressed with sumac

A Mediterranean staple, pita bread with rosemary lettuce is a simple and delicious way to serve fresh, crunchy salad. This seasoning is derived from drupes, bright red berries that grow in clusters. Its flavor is tart and floral, and the dried drupes are ground and used in salad dressings and marinades. Its sharp floral flavor lends a tangy flavor to marinades and dressings. It also makes a vibrant garnish for dishes.

Pita bread with rosemary lettuce is an excellent side dish to any Middle Eastern dish, and can be substituted for purslane or the arugula. Instead of pita, try lavash crackers or parsley. This recipe is highly adaptable, so you can use any summer vegetable you find. It is important to use sumac, which is related to cashew and mango. If you’re sensitive to cashews, skip the sumac.

To make the dressing, add the first three ingredients. Whisk together in a food processor or blender. Use a whisk to combine the ingredients and prevent them from separating. You can also add olive oil to your food processor and make the dressing right in your food processor or blender. Once it’s done, combine the salad with the pita chips and serve. If desired, you can also top your salad with a sprinkle of sumac.

It’s stuffed with beef

This Middle Eastern delicacy is often made with grilled cheese, sloppy joes, and submarine sandwiches. Instead of using white bread, pitas can be stuffed with beef, lamb, or other fillings. Pita bread is surprisingly versatile and is an excellent choice for entertaining. I adapted this recipe from the cookbook Shuk. Depending on your taste and preference, you can add different spices to the mixture.

To fill pita bread, first prepare the filling. Place about 1/4 cup of beef or other meat mixture into each pita bread. Once you have stuffed each pita with the filling, cut each into four pieces and place on a baking sheet lined with parchment paper. You can also drizzle the bread with olive oil on both sides. If using tomato paste, rub it with the paste before baking. Once baked, the pita bread is ready to eat!

Arayes is an Arabic dish. It is known in various spellings. The main ingredients of an arayes sandwich are pita bread and high-fat meat. The fat helps the meat stay moist and tender. The flavor is further enhanced by the addition of finely chopped onions. You can also use a combination of both whole wheat bread and white pita. Arayes is a popular, easy-to-make lunch or dinner option and is a staple in Middle Eastern cuisine.

It’s topped with tzatziki sauce

Traditionally, Greek cuisine is served on pita bread, but you can also make a low carb version by combining it with greens. Serve a pita with tzatziki sauce and feta cheese. Add cucumber and pickled onions to the mixture. These delicious sandwiches are easy to make a satisfying meal. Using leftover vegetables is another way to serve pita.

Tzatziki sauce is made from cucumber and yogurt. It can also be made using za’atar seasoning, which is a warm, Middle Eastern mix of herbs and spices. You can make tzatziki using fresh cucumbers, gyros, or souvlaki, and serve it with pita bread. It keeps for several days in the refrigerator.

The sauce is tangy and creamy, and the pita bread is pillowy soft and delicious. This sauce is served with pita sandwiches, and it pairs well with chicken, lettuce, and feta cheese. A generous dollop of this delicious spread on a pita sandwich makes a hearty meal, or you can enjoy it as a snack. If you don’t have pita bread, you can use a soft flatbread such as Naan.

You can cook and freeze pita bread and serve it with tzatziki sauce and hummus. Pita bread is a versatile snack that is great for any meal! Pitas are best reheated in the oven. Alternatively, you can also keep pita bread in the freezer for up to a month. You can also make the dough ahead of time and keep it refrigerated until baking. Once you have baked the pita, you can eat it for lunch or dinner.