My master plan for tonight’s dinner meant a lunchtime errand to The Pita House to pick up a couple of their plain pitas (because store-bought pita bread might be the saddest thing ever). While there, I also grabbed a box of za’atar and braved placing my incredibly simple, but somehow always eyebrow lowering, then eyebrow raising, lunch order. That is, the Fried Chicago Cheese Wrap with seasoning only, no vegetables. Don’t judge...trust me, it’s delicious, as will be this recipe for...
Morachos
What you need:
2 - 10” diameter rounds of fresh pita bread
Olive oil
Za’atar (you can buy a box that will last you until the second coming of Allah, or, more reasonably, make your own.)
Leftover Moraco meat
About 2 oz. of feta cheese
About 4 oz. of shredded Monterey Jack or other mild white cheese
What to do:
Preheat oven to 350º
The least time consuming way to do this also happens to be a little messy, so best to roll up your sleeves.
Take each pita round and brush both sides with olive oil. Then, insert a knife into the outer fold of one of the pitas and cut around the edge. You will have two rounds. Repeat with the second one. Stack all four on top of each other and cut into medium-sized wedges.
Arrange all the wedges, oil side up, on a baking sheet. Sprinkle evenly with za’atar, as much or as little as you want. Bake for about 10 minutes until slightly crisp, then remove from the oven and cool slightly.
Layer the pita chips with meat and both cheeses, and bake until shredded cheese is melted. Cut into sections and serve. Make note to self to buy gym membership tomorrow.
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| Yeah, maybe a veggie next time. If only for color variation... |
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