Fried Stuffed Pita Bread

May 16, 2011
0 Ratings
  • Serves 4-6
Author Notes

This is easy and not expensive Entry dish.
I make it for breakfast or brunch filled with a spread of ricotta, feta, chives and dill; and serve with sour cream or Greek yogurt dip.
It is also very tasty with Eggplant- Kalamata olives or Mushroom spreads.
My favorite staffing is Black Bean spread with pan-fried chorizo and Manchego Cheese.
The Black Bean spread has the same ingredients only instead of parsley I use cilantro, instead of chicken thighs I brown 10 onuses dry chorizo sliced 1/4 inch thick.
The Manchego Cheese I shred and serve on the side.
Frying gives them a deep golden color and a crunchy texture. —Kukla

What You'll Need
  • • 4 boneless, skinless chicken thighs
  • • 1/2 cup olive oil, plus more for frying
  • • 1 large onion, thinly sliced
  • • 4 garlic cloves, coarsely chopped
  • • 11/2 cups chickpeas, rinsed and drained
  • • 1/3 cup fresh mint, chopped
  • • 1/4 cup fresh flat-leaf parsley, chopped
  • • 2 tablespoons fresh lemon juice
  • • 1 tablespoon coarse salt
  • • Freshly ground pepper
  • • 4 good quality pitas cut in half
  • • 2eggs beaten
  1. Heat 1/4 cup oil in a sauté pan over medium heat. Brown chicken thighs on both sides until cooked through, transfer to a plate, and cool.
  2. To the same pan add onion; cook until softened, and caramelized (about 15 minutes). Add garlic, and cook, stirring, 1 minute. Add chickpeas, cook 4-5 minutes. Remove from heat; let cool 15 minutes.
  3. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a bowl. Divide to 8 equal portions.
  4. Cut cooled chicken thighs into thin slices. Fill each half of pitas with the chickpea spread and 4 chicken slices. Lightly press to evenly distribute the stuffing. Refrigerate until ready to serve.
  5. To serve; heat a frying pan, add 1 tablespoon olive oil. In a shallow dish beat eggs, dip each of the filled pitas, and fry for 2 minutes on each side. Quickly drain on paper towels, then arrange on a serving platter. Serve while steel worm. On a separate plate serve roasted bell peppers, and feta cheese. Sprinkle with freshly chopped herbs.

See what other Food52ers are saying.

  • Anna Francese Gass
    Anna Francese Gass
  • em-i-lis
  • Sagegreen
  • kmartinelli
  • boulangere

9 Reviews

Anna F. February 1, 2017
Your recipes are so diverse and exciting!
em-i-lis June 7, 2011
Yum! This sounds really tasty!
Kukla June 8, 2011
Thank you em-i-lis for the nice coment!
Sagegreen May 22, 2011
You have the most interesting process here with the frying after filling. It makes perfect sense to serve the whole pita so warm, too.
kmartinelli May 17, 2011
You had me at fried and stuffed. I eat a lot of pita stuffed with various fillings (I mean a lot) but never thought to dip it in egg and fry it! Interesting. Love it.
singing_baker May 16, 2011
I have never seen anything like this! A stuffed fried pita! amazing.
Kukla May 16, 2011
Thank You!
boulangere May 16, 2011
I LOVE this. I've never thought of frying after filling. Brilliant.
Kukla May 16, 2011
Thank you!
It is very tasty and beautiful.
I decided to try the frying method because it changes the appearance and it is a good way to worm-up the pitas.