Pita PocketsMUR (Iraqi Filled Pastries)

Iraqi Vegetarian Food: Pita Pockets MUR Recipe with Peas, Sesame Seeds and More

Region / culture: Iraq | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 3 |

Vegetarian diet

Introduction

Pita pockets are a popular Middle Eastern dish that consists of a pocket of pita bread filled with various ingredients such as vegetables, meats, and sauces. One delicious variation of this dish is MUR, which is an Iraqi filled pastry that is both flavorful and satisfying.

History

MUR has been a staple in Iraqi cuisine for centuries, with its origins dating back to ancient Mesopotamia. The dish has evolved over time, with different regions adding their own unique twist to the recipe. Today, MUR is enjoyed by people all over the world for its delicious flavors and versatility.

Ingredients

SAUCE
0.5 cup Canned chickpeas, drained
0.25 cup water
1 tbsp sesame seeds
1 clove garlic
0.5 tsp hot pepper sauce
FILLING
0.5 cup Chopped cucumber
0.5 cup yellow squash, julienned
0.25 cup Sliced radishes
0.25 cup Sliced green onions
1 pita bread (6 inches)

How to prepare

For the sauce, blend all the ingredients together until smooth.
Combine the vegetables in a small bowl.
Halve the pita breads to create pockets.
Fill each pocket with the vegetable mixture and garnish with chickpea sauce.

Variations

Add grilled chicken or lamb for a protein-packed version of MUR.
Substitute the vegetables with your favorite fillings such as roasted bell peppers or pickled turnips.

Cooking Tips & Tricks

When blending the ingredients for the chickpea sauce, make sure to blend until smooth for a creamy texture.

- Be sure to julienne the yellow squash thinly for a delicate crunch in the filling.

- To prevent the pita pockets from getting soggy, fill them just before serving.

Serving Suggestions

Serve MUR pita pockets with a side of tabbouleh salad and a dollop of hummus for a complete Middle Eastern meal.

Cooking Techniques

Blend the chickpea sauce until smooth for a creamy texture.

- Julienne the yellow squash thinly for a delicate crunch in the filling.

Ingredient Substitutions

Use tahini paste instead of sesame seeds for the chickpea sauce.

- Substitute pita bread with whole wheat pita for a healthier option.

Make Ahead Tips

Prepare the chickpea sauce and chop the vegetables ahead of time for a quick and easy assembly when ready to serve.

Presentation Ideas

Garnish the MUR pita pockets with a sprinkle of sumac or fresh parsley for a pop of color and flavor.

Pairing Recommendations

Pair MUR pita pockets with a refreshing glass of mint lemonade or a cup of hot Arabic tea for a complete meal experience.

Storage and Reheating Instructions

Store any leftover MUR pita pockets in an airtight container in the refrigerator for up to 2 days. To reheat, place in a toaster oven or microwave until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

MUR is a good source of Vitamin C, Vitamin K, and Iron.

Alergens

Contains sesame seeds and wheat.

Summary

MUR is a nutritious dish that is rich in carbohydrates, proteins, and essential vitamins and minerals. It is a well-balanced meal that is both delicious and satisfying.

Summary

MUR pita pockets are a delicious and nutritious dish that is perfect for a quick and easy meal. With a creamy chickpea sauce and a flavorful vegetable filling, this Iraqi filled pastry is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for MUR, the Iraqi filled pastries. It was a cool autumn evening, and I was visiting my dear friend Fatima, who had just returned from a trip to her homeland in Iraq. As we sat in her cozy kitchen, sipping tea and catching up, she suddenly pulled out a tattered old notebook filled with handwritten recipes passed down through generations of her family.

Fatima’s eyes sparkled with excitement as she flipped through the pages, telling me stories of her grandmother’s famous dishes and the flavors of her childhood. And then she came across the recipe for MUR, a traditional Iraqi dish that her mother used to make for special occasions.

As Fatima read through the ingredients and instructions, my mouth watered at the thought of these savory filled pastries. The dough was made with flour, water, and a pinch of salt, rolled out thin and filled with a mixture of ground beef, onions, and spices. The pastries were then fried until golden and crispy, creating a deliciously satisfying snack or meal.

I begged Fatima to teach me how to make MUR, and she happily agreed. We spent the afternoon in her kitchen, kneading dough, shaping the pastries, and frying them to perfection. The aroma that filled the room was intoxicating, and I knew that I had stumbled upon a recipe that would become a family favorite for years to come.

As I bit into my first MUR, the flavors exploded in my mouth – the savory beef, the sweet caramelized onions, and the warm spices that lingered on my tongue. I was transported to a bustling market in Baghdad, surrounded by the sights and sounds of a culture rich in history and tradition.

From that day on, MUR became a staple in my own kitchen. I made it for family gatherings, potlucks with friends, and even just for myself on a lazy Sunday afternoon. Each time I made the recipe, I thought of Fatima and the bond we shared over our love of food and the memories it evoked.

Over the years, I have added my own twist to the traditional MUR recipe, experimenting with different fillings like lamb, chicken, and even vegetarian options. I have shared the recipe with my own grandchildren, passing down not just the ingredients and techniques, but the stories and traditions that make this dish so special.

As I look back on that day in Fatima’s kitchen, I am filled with gratitude for the gift of her friendship and the culinary journey we embarked on together. The recipe for MUR will always hold a special place in my heart, a reminder of the power of food to connect us to our past and each other. And whenever I make these Iraqi filled pastries, I am transported back to that moment of wonder and discovery, grateful for the taste of home that Fatima shared with me.