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While this is a wholesome dinner when you use any store-bought pita, it’s on a different level when you make the pita fresh and serve the chicken and toppings on fresh-from-the-oven bread. Let’s squish the fresh pita in right here: 2/3 cup warm water + one and 3/4 teaspoons dry yeast + one teaspoon sugar; then add two cups flour (whole wheat works fine) + one teaspoon salt + one tablespoon olive oil; knead, cover, and rise one and a half hours. Preheat oven to 450 degrees Fahrenheit. Insert a baking sheet in the oven to heat. Divide dough into balls. Cover balls with a towel and let rise 20 minutes. Using a rolling pin, roll out each ball to 1/4-inch thick. Roll thinly; they will puff up! Throw two ice cubes into the bottom of the oven. Add pitas to the hot baking sheet and bake for about six minutes. Let cool before splitting. Enjoy!
2 tablespoons Gefen Olive Oil
chumus, such as Sabra
fresh parsley
diced cucumbers
techinah
2-3 tablespoons oil, such as Gefen Canola Oil
1 large onion, diced
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 pound ground chicken (preferably dark meat or a mixture)
1 teaspoon salt
2 tablespoons Pereg Za’atar spice
1 teaspoon fresh, washed parsley
Heat oil in a sauté pan over medium-high heat. Add onion and garlic and cook until onion is soft, five to seven minutes.
Add chicken and cook, smashing it with a fork, until chicken is cooked through. This should take four to five minutes but it takes a bit of arm strength and work to get the chicken nice and crumbly without big clumps. You don’t want those big clumps! Season with salt, za’atar, and parsley.
If using store-bought pitas, before serving, brush with olive oil and warm for one to two minutes in the oven or on a grill pan. If using fresh pita, that’s not necessary.
Spread pitas with chumus. Top with chicken mixture, parsley, and cucumbers. Drizzle with techinah and serve.
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