Vegetarian Pitta Bread Sandwich Recipes
Pitta breads are popular in many countries around or close to the Mediterranean Sea. Traditionally, pitta breads would be torn and used to scoop up or simply dip in to stewed meats in sauce. In modern times, however - and perhaps especially in the West - they are more commonly heated and opened up as pockets to be filled with a wide variety of tasty creations in the form of a type of sandwich. While meats such as lamb and chicken are very popular fillings for pitta breads, it is entirely possible to come up with a wide variety of vegetarian friendly pitta bread fillings, as is hopefully evidenced by the recipe ideas included on this page.
Fragrant Indian Rice Vegetarian Pitta Bread Sandwich Recipe
This recipe suggestion was enhanced only at the very last minute when it was remembered that there was some leftover, homemade pakora sauce in the fridge requiring to be used. The addition worked very well and almost all pitta bread sandwich recipes afford certain opportunities to use up appropriate leftover dips or sauces.
Cook Time
Ingredients
- 2 ounces basmati rice
- 1 teaspoon ground turmeric
- 1 teaspoon dried chilli flakes
- Salt
- 1 tablespoon frozen peas
- 2 teaspoons freshly chopped cilantro/coriander leaf
- 2 pitta breads
- 1 tablespoon pakora sauce, (optional)
Instructions
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- Wash the rice thoroughly in a sieve under running cold water and tip it in to a pot. Add the turmeric, chilli flakes and salt (a generous pinch in the latter instance).
- Pour boiling water in to the pot to comfortably cover the rice and bring the water back to a simmer. Stir well and continue to simmer for an initial seven minutes.
- After seven minutes add the frozen peas to the pot and turn up the heat to achieve a simmer once again. Simmer for three more minutes.
- Drain the rice mixture through a sieve over the sink. Be sure to rinse the sink immediately and well with running hot water - turmeric stains!
- Add the chopped coriander/cilantro to the rice and carefully stir through.
- Heat the pitta breads as directed on the pack. This takes a matter of twenty to thirty seconds. Protect your hand from the heat with kitchen paper and carefully slit along one long side of each pitta bread to open them up as pockets.
- Spoon the rice mixture in to the pockets, being careful not to overfill and causing them to burst. Add the pakora sauce or sauce of choice - if required - and eat immediately.
Important note:
While it would be entirely possible to allow the rice to cool and serve it as a cold filling for a pitta bread, remember food safety with rice. Cooked rice should be cooled quickly in such circumstances by spreading it out on a plate and covering it. It should never be left at room temperature for more than an hour and always placed in the fridge where it is not to be used until later.
Scrambled Egg, Porcini Mushroom and Worcester Sauce Pitta
Cook Time
Prep time: 15 min
Cook time: 5 min
Ready in: 20 min
Yields: One vegetarian pitta bread sandwich
Ingredients
- 1 tablespoon dried porcini mushrooms
- 2 large eggs, at room temperature
- Little bit of butter
- Splash of Worcester sauce (½ teaspoon approximately)
- Salt and white pepper
- 1 pitta bread
- Chopped chives to garnish
Instructions
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- The first step is to reconstitute/rehydrate the porcini mushrooms. Simply add them to a heatproof bowl and pour in enough boiling water to cover. Leave for ten minutes and drain well. Lightly squeeze the excess moisture out of them but don't overdo it, or you will squeeze out much of the flavour as well.
- Break the eggs in to a saucepan and add a little butter - slightly less than one ounce or ¼ stick.
- Put the pan with the eggs on to a medium heat and immediately begin stirring/working the eggs with a wooden spoon or plastic spatula. Regularly remove the eggs from the heat for a few seconds to stop them over cooking but don't stop stirring.
- When the eggs are done, season very lightly with a little salt and pepper (a lot of seasoning will be obtained from the Worcester sauce) and add the roughly chopped porcini mushrooms and Worcester sauce. Carefully fold through the eggs.
- Heat the pitta bread and open up the pocket. Spoon in the scrambled egg. It is particularly vital with a filling like scrambled egg not to overfill. (You'll find out why when you come to eat it!)
- Garnish with the chopped chives.
Vegetarian Stir Fry Pitta Bread Sandwich
Vegetarian Stir Fries
Stir fries are not only about as versatile as any cooked meal can be, they are also incredibly quick and easy to prepare. This means that you can vary these ingredients depending upon which vegetables are in season in your geographical area and your personal preferences. Hopefully you will, however, at least give this crunchy and tasty combination a try.
Cook Time
Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: One vegetarian pitta bread sandwich
Ingredients
- ½ red bell pepper, seeded and chopped to 1 inch pieces
- ½ white onion, peeled and halved again
- 3 ears of baby sweetcorn, each one chopped in to 3 pieces
- 6 pods of mangetout (snow/sugar pea), each one halved
- Vegetable oil for stir frying
- Good splash of light soy sauce
- 1 pitta bread
Instructions
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Instructions
- Bring your wok up to a high heat. Add about two tablespoons of vegetable oil and only when the oil is smoking hot, add the vegetables.
- Stir fry for a minute or so before adding the soy sauce. Do beware of splashbacks from the soy sauce.
- Stir fry for about another minute, turn off the heat and push to a cool part of your hob/stove.
- Heat the pitta bread and open up in to a pocket. Spoon in the stir fry and enjoy.
© 2013 Gordon Hamilton
