Sabich (Middle-Eastern Stuffed Sandwiches) Recipe
Amba sauce is the secret ingredient in Middle Eastern sabich. Tangy, sweet, and spicy, this condiment compliments all the fresh and savory notes of these veggie-loaded pita sandwiches.
#recipes #sandwich #pita
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How to make Arayes/ Meat stuffed pita bread /Middle East street food /Pita sandwich/Iftar recipe
Arayes recipe / meat stuffed pita bread
Arayes are grilled pita bread sandwiches filled with minced meat, tomatoes,onions, parsley and a melody of spices. They are popular street food items throughout the Middle East going by different names in different countries.
Ingredients
Minced lamb - 250 grams
Onion - 1 large
Tomato - half
Garlic pods - 4
Parsley - handful
Salt - to taste
Paprika - 1 teaspoon
Black pepper powder- 1/2 teaspoon
Olive oil - 3 tablespoons
Pita bread - 2 large
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Falafel & Pita Bread Recipe | Middle Eastern bread Recipe | Chef ajay chopra
#chefajaychopra#stuffedpitapocketsrecipes#falafel&pitabreadrecipes#
Falafel pita bread
There are some days when we all crave to eat something different from the regular meals, but what to cook is always a question. So to add some variety, today I bring to you a popular and lip smacking Middle Eastern Recipe Stuffed Pita Pockets. Learn quick and easy steps of making Falafel and Pita Bread at home. Do try making this amazing middle east recipe and let us know how it was in the comments below. Stay tuned to the channel for easy snack recipes by Chef Ajay Chopra.
Recipe: Falafel and Pita bread
Ingredients:
For Pita bread
Maida – 2 cups
Salt – ½ tsp
Yeast mixture – recipe below
For making yeast mixture
Yeast – 2 tsp
Sugar – 2 tsp
Luke warm water – 4 tsp
For falafel
Soaked Chickpeas – 1 cup
Mint leaves – 2 tbsp
Parsley – 2 tbsp
Crushed pepper – 2 tsp
Garlic – 2 tsp
Salt – as per taste
Onion powder – 2 tsp
Garlic powder – 2 tsp
Roasted cumin powder – 1 tsp
For finishing
Garlic toum – 1 tsp
Lettuces – 2-3 nos
Sliced tomato – 2-3 nos
Sliced cucumber – 2-3 nos
Onion juliennes – 1 tsp
Beetroot hummus – 1 tsp
Chickpea hummus – 1 tsp
Cocktail onions – 2-3 nos
Chopped pickle vegetables – 1 tsp
Method:
For yeast mixture
In a small bowl pour luke warm water and add yeast, sugar and keep it aside for 5 minutes
For pita bread:
In a bowl add Maida, salt, yeast mixture, water and knead soft dough and cover it with wet cloth and rest it for 45 minutes
After 45 minutes knock back the dough and sprinkle the flour to avoid sticking of dough
Roll the dough and cut in to round equal shapes
Bake the pita in preheated oven at 200 degrees for 6-7 minutes.
For falafel :
In a grinder put soaked chickpeas, mint leaves, parsley, crushed pepper, garlic, salt, onion powder, garlic powder and grind all together to a coarse paste.
Add roasted cumin powder and mix all together and make medium shape round medallion
Deep fry on medium flame till get golden brown colour and crispy texture.
For finishing :
Slit the pita bread and make pocket and apply garlic toum inside, stuff lettuce, sliced tomato, sliced cucumber, onion juliennes, falafel .
Serve with beetroot hummus, chickpea hummus, cocktail onions, chopped pickle vegetables.
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Pocket Sandwiches With 1 Slice of Bread!
How to Make Easy and Delicious Chicken Pocket Sandwiches
INGREDIENTS
2 chicken breasts
1 onion
1 bell pepper
1 carrot
2 tbsp mayonnaise
1/2 tbsp mustard
1/2 tsp paprika
salt & pepper
6 slices bread
2 eggs
bread crumbs
I made LEGIT CHICKEN SHAWARMA sandwiches at home and it was amazing!
I'll show you how to make Authentic Chicken Shawarma sandwiches with moist seasoned meat and an amazing grilled flavor right at home. No more flavorless chicken strips, and no more over cooked meat. Welcome to my 1000 Subscriber special.
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Toum and Shatta (Garlic and Chilli sauce) Recipe ➔
Basim Alshami Shawarma video ➔
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00:00 Intro
00:55 Making the marinade
02:41 Preparing the chicken
04:22 Cooking techniques compared
08:18 How to assemble an authentic sandwich
11:26 Taste test and review
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Ingredients:
1kg (2lbs) Boneless skinless chicken thighs
4-6 Garlic cloves
4 Bay Leaves
1 Cup of Yoghurt
4 Tbsp tomato paste
3 Tbsp Lemon Juice
1 Tbsp Olive Oil
1 Tbsp White Vinegar
2 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Garlic Powder
1 Tsp Boharat or All Spice
1 Tsp Onion Powder
1/2 Tsp Chilli Flakes
1/2 Tsp Ground Coriander
1/2 Tsp Cinnamon
1/2 Tsp Smoked Paprika
1/2 Tsp Turmeric
1/2 Tsp Black Pepper
1/2 Tsp Ground Ginger
1/2 Tsp Cloves
1/4 Tsp Nutmeg
1/4 Tsp Ground Cardamom
Sandwich Ingredients:
Lavash or Lebanese bread
Salty Lebanese pickled cucumbers or cornichons
Toum sauce
Chilli sauce
Marinade directions:
1. Butterfly or pound your chicken thighs until they are 1/2 cm or 1/4 inch thick
2. Crush your bay leaves using a pestle and mortar, then add to a bowl with the remaining spices
3. Mince your garlic and mix with the Yoghurt, Tomato Paste, Lemon Juice, Olive oil, white vinegar and the spice mix. Stir until well mixed and then add your chicken in to the bowl and mix to ensure each piece is well coated in the marinade
4. Place your chicken in the fridge for a minimum of 12 hours so the marinade can penetrate the chicken
Oven Grilled shawarma directions:
1. Slice your chicken thighs into strips about 1/2 cm or 1/4 inch thick
2. Using a metal skewer, pierce your chicken strips all along one side and slide them onto the skewer
3. With a second metal skewer, pierce the opposite end of the chicken, so that the chicken strips are suspended between both skewers
4. Line a baking sheet with foil, then place the skewers on the edge of the sheet. They should be floating above the sheet not sitting in it (you may need to use a deep baking dish instead)
5. Place your tray in the oven with your grill or broiler set to medium and cook for 3-5 minutes per side, rotating between them. Place them back in the over for 2-3 more minutes until slightly charred. Temperature of the chicken should read 74c or 165f when done.
Pan Grilled directions:
1. Heat a grill pan or griddle and place a few chicken thighs in it, but don't overcrowd the pan.
2. Cook them on medium high heat, flipping them every 3 minutes until cooked through
3. Remove and slice into thin strips
To make a shawarma sandwich:
1. Place a piece of bread on your work surface and slather on a couple of tablespoons of Toum or garlic sauce
2. Add your chicken pieces on top, as well as some pieces of sliced pickle
3. Add some chilli sauce to the sandwich then roll it up and seal
4. Place your sandwiches in a grill pan of griddle, and weigh them down with something heavy. Allow them to sear for 30-60 seconds per side until grill marks form.
The Only Video YOU NEED, To Make EPIC Falafel
Head to to save 10% off your first purchase of a website or domain using code MiddleEats.
Falafel are one of the Middle East's most craveable foods, especially when turned into an amazing sandwich. But too often, falafel just doesn't turn out right at home, and you're left with a disappointing meal. This video will fix all of that. We'll show you all the tips and tricks you need to make the perfect falafel and turn it into the most incredible falafel sandwich
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Falafel (makes roughly 12 balls):
250g dried chickpeas
110g onion (half medium onion)
25g parsley
15g coriander
3 garlic cloves
15g chilli
1.5 tsp salt
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp sesame
Pitta Bread (makes 8 6 inch pittas)
300g All Purpose flour
85g Whole milk
85g Water
20g Olive oil
13g Sugar
8.5g Salt
7.5g Dry Active yeast
Red Cabbage Pickle:
1 red cabbage
2 tsp salt
1 tsp sugar
1/2 tsp citric acid
30g grape vinegar
35g lemon juice
30g olive oil
Spicy onions:
1 large white onion
2 red chillies
3 garlic cloves
1 tsp salt
1/4 tsp sugar
1/2 tsp ground coriander
1/4 tsp cumin
2 tbsp vinegar
Arabic Salad:
1 cucumber
1 tomato
half small onion
pinch of salt
pinch of black pepper
1 tbsp lemon
1 tbsp olive oil
1/2 tsp dried mint - optional
pinch of sumac - optional
Tahina Sauce:
150g tahina
25g lemon juice
100-125g water
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp cumin