Middle Eastern Chicken Suffed Pita Ramzan Special

By Food Fusion · 150 min

Ingredients

Instructions

1. In a bowl, mix warm water, caster sugar and yeast, whisk well, cover and rest 5-8 minutes until the yeast foams.
2. Uncover, add the flour and pink salt, mix, then knead until a smooth dough forms.
3. Cover and proof for 1 hour in a warm place.
4. Turn the dough onto a work surface and knead again until smooth.
5. Dust with dry flour and roll out to 4 mm thick.
6. Cut circles with a 4.5-inch round cutter (makes 7).
7. Cover with a kitchen cloth and rest for 10-15 minutes.
8. Sprinkle water in a preheated pan to test the heat. Place a pita in the centre and cook on medium heat 1-2 minutes per side, until golden brown and puffed.
9. For the chicken: heat the olive oil, add the tomato paste and sauté 1 minute on medium heat.
10. Add the chicken and cook on medium heat 3-4 minutes, until dry.
11. Add the yogurt, cream, red chilli powder, chicken powder, crushed black pepper, garlic powder, pink salt, crushed red chilli and onion powder, mix and cook on medium heat 2-3 minutes.
12. Add the lemon juice and cook 1 minute on medium heat.
13. Add the water, mix and cook 2 minutes on medium heat. Turn off the heat and set aside.
14. For the ezme sauce: blend the onion, tomatoes, garlic, red bell pepper, parsley, red Thai chillies, mint, pink salt, tomato paste, pomegranate juice, lemon juice, olive oil and honey until smooth. Set aside.
15. To assemble: cut a pocket in each pita with a knife and fill with lettuce, cooked chicken and the ezme sauce.

Summarized from Food Fusion's video. Watch it for the details.

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