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Pita dots with brine and paprika
 
 
16 ServingsPTM25 min

Pita dots with brine and paprika


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Directions

  1. Cut the pointed peppers into small cubes. Press the garlic. Finely chop the parsley.
  2. Heat the olive oil in a pan with a thick bottom.
  3. Spoon the peppercorns with garlic, thyme, paprika, salt and pepper.
  4. Smother the paprika covered in a gentle simmer for five minutes.
  5. Stir in the tomato ketchup and heat for another two minutes without lid.
  6. Allow the pepper mixture to cool.
  7. Roast the pita bread in a toaster or in a hot grill pan.
  8. Cut the slices of salted meat into quarters and fold them twice.
  9. Cut the pita bread into quarters and push the dots open. Put a piece of brine meat in each tip and add some paprika.
  10. Garnish with some parsley.
  11. Put the pit points close together in a small bowl.


Nutrition

60Calories
Fat3% DV2g
Protein4% DV2g
Carbs3% DV8g

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