Filled pita pockets are a real hit at our house, especially when the first warm rays of sunshine announce spring. I have refined the recipe more and more over the years, inspired by my travels through the Middle East and the desire to create a light but filling dish that is both vegetarian and incredibly delicious. The idea of adding raspberries came to me spontaneously when I was standing in the garden and discovered the first fruits - the sweetness and acidity go perfectly with the savory flavors of the vegetables and sesame dip. The list of ingredients may seem a little long at first glance, but each component contributes to the overall experience. The zucchini and eggplant provide a pleasant texture and a slightly sweet taste, the green asparagus brings a fine bitter note and a crisp consistency to the dish. Lollo Bianco and arugula contribute freshness and spice, while the raspberries add a surprising contrast with their fruity acidity. The sesame dip, the heart of the dish, combines the flavors and provides a creamy texture. The tandoori spice gives the dip a slightly oriental note that harmonizes wonderfully with the maple syrup. The preparation with the Thermomix® is very simple. The sesame dip is prepared in no time at all and can be left to infuse in the refrigerator during the rest of the preparations. Pre-cooking the asparagus in the Thermomix® steamer basket is particularly gentle and ensures that it retains its crunchy consistency. An important tip: Be sure to salt the eggplant and zucchini slices and let them sit before frying. This will remove water from them so that they do not become soggy when frying, but get a nice browning. For a vegan version, you can replace the maple syrup with agave syrup. If you like it a little spicier, you can add a pinch of chili flakes to the sesame dip. Instead of tandoori spice, you can also use a mixture of cumin, coriander and turmeric. If you like it more hearty, you can also top the pita pockets with feta cheese or halloumi. Serve the filled pita pockets lukewarm. They are ideal as a light lunch, as part of a brunch buffet or as finger food for a party. A fresh salad or a yogurt dip goes well with this. The filled pita pockets taste best fresh. The individual components, such as the sesame dip and the fried vegetables, can be prepared well in advance and stored in the refrigerator. The pita pockets themselves should only be filled shortly before serving so that they do not become soggy.

Filled Pita Pockets with Vegetables and Sesame Dip

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Description

Ingredients (13 ingredients)

Preparation (6 steps)

Prepare sesame dip

Prepare vegetables

Prepare asparagus

Fry vegetables

Prepare pita breads

Fill pita pockets

Finished cooking? Great! 🎉

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