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Jida’s Veggie Arayes

Crunchy cauliflower jazzed up with caramelised onions, and drizzled with a creamy, zesty tahini dressing. Then beautifully tucked into toasted pita pockets. This makes for mouth-watering and truly irresistible stuffed pita breads.

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Super easy

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Prep Time:

25 mins

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Cook Time:

10 mins

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Jida’s Arayes

  • ½ large or 1 small cauliflower

  • 4 white pita bread

  • 5 tablespoons extra virgin olive oil

  • 1 onion, chopped

  • 3 teaspoons Jida’s Yellow Sassy Blend

  • 1 teaspoon salt

  • 1 egg

  • ½ cup chopped fresh parsley leaves

  • 1 red chilli, chopped (optional)

Tahini sauce for serving (optional)

  • ¼ cup of tahini paste

  • ¼ cup of tahini paste

  • ¼ cup of cold water

Sassy Yellow Blend | Shawarma Seasoning

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    Step 1

    Rinse the cauliflower and trim off the leaves. Add the cauliflower to a large pot of salted water; bring to boil and cook for another 10 min until just tender.

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    Step 2

    Let it cool down and then chop the cauliflower thinly

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    Step 3

    Heat the olive oil in a large pan and fry onions until caramelised and golden brown.

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    Step 4

    In a large serving bowl, mix together the chopped cauliflower, caramelised onions, egg and 3 teaspoons of Jida’s Yellow Sassy Blend. Stir in red chilli (optional), salt and chopped parsley.

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    Step 5

    Cut the pita breads in half to make pockets, and stuff each pocket with cauliflower mixture.

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    Step 6

    Cooking Option 1: Place the pita breads in your sandwich toaster with parchment paper. Close and toast for 10 minutes or until browned and crunchy.
    Cooking Option 2: Heat an ovenproof pan over high heat; place in the pita breads and sear for about 6 minutes per side until browned and crunchy. (start with the open/top side of the pita).

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Jida’s Tip

A perfect dish for your weekend BBQ. It can also be served with greek yogurt instead of tahini sauce.