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MARY MOON
Pita dots with brine and paprika
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Ingredients
Directions
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Cut the pointed peppers into small cubes. Press the garlic. Finely chop the parsley.
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Heat the olive oil in a pan with a thick bottom.
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Spoon the peppercorns with garlic, thyme, paprika, salt and pepper.
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Smother the paprika covered in a gentle simmer for five minutes.
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Stir in the tomato ketchup and heat for another two minutes without lid.
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Allow the pepper mixture to cool.
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Roast the pita bread in a toaster or in a hot grill pan.
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Cut the slices of salted meat into quarters and fold them twice.
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Cut the pita bread into quarters and push the dots open. Put a piece of brine meat in each tip and add some paprika.
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Garnish with some parsley.
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Put the pit points close together in a small bowl.
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Nutrition
60Calories
Fat3% DV2g
Protein4% DV2g
Carbs3% DV8g
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