Keeta Pita – Stuffed Pita Bread with Smoked Chicken Sausage, Melted Cheese and Olives

It’s Friday night and I finally took up the offer to visit my friend Nakeeta along with my twin Daenia.  Before we even begin on the culinary relevance of this post, let me digress to say how impressed we were with Nakeeta’s apartment. The space is all her: neat, clean, minimalist, modern design. The simple yet intricate mix of colours, textures, and dimensions was just perfect. Anywho, I’ll save the details for my design blog. Don’t hold your breath 🙂

So, we decided to download a movie and make a light snack to munch on. Well, we got neither the light nor the snack part right. A quick stop to the supermarket saw us purchasing pita bread and some random fillings we thought would go well. This was the result:

Ingredients:
1 pack garlic flavoured pita bread (6)
1 pack smoked chicken sausage, cut in 2 in. pieces (on the bias)
2 small green bell peppers, chopped
1 medium onion, chopped
1 medium tomato, chopped
12 green olives, sliced
1 tsp. brown sugar
1/2 tsp. each dried herbs: basil, rosemary, and oregano
1/2 lb. white cheddar cheese, grated
Olive oil to saute
S&P to taste

Method:
1. Saute sausage until lightly browned. Remove and set aside.
2. Saute bell peppers, tomatoes, basil, rosemary, and oregano for 3 minutes. Remove and set aside.
3. Saute onions and brown sugar for 2 minutes. Onions should still maintain a firm texture. Remove and set aside.
4. Cut slit into pita bread halfway, enough to allow stuffing without falling apart.
5. Stuff pita bread with a bit of each ingredient. Place in sheet tray and allow to heat through at 325°F for 10-15 mins or until cheese is fully melted and pita bread begins to crisp up.
6. Remove from oven and enjoy immediately.

The dish, Keeta Pita, was named in honor of (Na)keeta, whose idea it was. See what I did there?

I also made a green side salad to go with this. Unfortunately I didn’t get a chance to snap a photo…we were pretty hungry and were a bit excited about how good the stuffed pita breads came out.

Nevertheless, the salad included romaine lettuce, cucumber, sliced green olives, and chopped celery stalks. With a drizzle of EVOO, apple cider vinegar, and a refashioned leftover sweet and spicy tamarind sauce from last Friday’s outing, the perfect dressing was conjured.

Overall the dish was simple but unbelievably tasty. It was the perfect mix of crisp, garlicky pita bread, smokey and hearty chicken sausage cutlets, with rich melted cheese oozing out, and perfectly crunchy veggies. Got to have those veggies.

Of course the night didn’t end without a refreshing cocktail of Schweppes grapefruit and a splash of Wray and Nephew white rum. #cheers!

We had a great time cooking together and sharing a few good laughs. Ok, maybe a bit more than a few. It’s always great to have great friends.

One love,
SC

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