News

Actions

Pita Jungle and Grand Blue prepare multiple recipes

Pita Jungle talks happy hour specials
Pita Jungle talks happy hour specials
Pita Jungle talks happy hour specials
Posted
and last updated

Grand Blue Levant Fisherman Bowl
1 large onion
1 teaspoon cumin
Salt pepper
1 bunch radish
½ cup olive oil
¼ cup lemon juice
2 tablespoons toasted almonds
1 tablespoon toasted pine nuts
1-pound grouper, sea bass, snapper

Rice: sauté chopped onion in olive oil until dark brown,
Add 4 cups of fish stock, reduce to three cups

Season with cumin, salt pepper, and strain.
Use the liquid to cook the rice.

Grand Blue
7318 E Shea Boulevard, Suite 101, Scottsdale AZ 85260
480.348.2583    
www.TheGrandBlue.com


Pita Jungle Lentil Burger
Start to finish: 5-10 minutes*
Servings: 1-2 full-size burgers, or 3-4 mini burgers
1 cup cooked lentils
1 cup cooked brown rice
1/4 cup diced radish
1/4 cup diced jalapeño
2 tablespoons caramelized onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1 teaspoon onion powder
Place all ingredients in a food processor. Pulse for 3 seconds, 3-4 times. Remove the mixture and form into ball(s). Ball(s) should be 6-8 oz. in weight, depending on if full-size or mini burgers are desired).
Flatten each ball into a patty. In a pan or on a flat griddle, brown the patty with a little bit of olive oil.
Select buns (or a leafy wrap) of your choice and garnish with your favorite toppings. Pita Jungle suggests thinly sliced radishes, sprinkles of sumac, mint leaves, and a couple drops of pomegranate molasses.
*Time based on pre-cooked lentils, brown rice, and caramelized onion. Allow for approx. 45 minutes to cook the lentils and rice, and 10 minutes to caramelize the onion. For the onion, use a small pan or skillet and cook the raw onion (thinly sliced) on medium-high heat until it becomes dark brown and somewhat soft. Add just enough olive oil to coat it and cook - stirring often - for an additional 5 minutes.
- Recipe from Bassel Osmani - co-owner/founder, Pita Jungle

Pita Jungle Kafta Meatballs With Spicy Marinara
3 servings
Basmati Rice: 2 cups cooked
Yogurt Sauce:
1. 1 cup plain greek yogurt
2. 2 tbsp tahini paste
3. 1 tbsp siracha chili sauce
4. ¼ tsp ground cumin
5. ½ tsp salt
6. ½ tsp black pepper
7. 1 tsp minced garlic
8. 1 tbsp fresh parsley

Kafta Meatballs
1. 1 lb ground beef
2. 2 tbsp chopped parsley
3. ½ tsp salt
4. ½ tsp black pepper
5. ½ tsp all spice
6. 1 tsp minced garlic
7. Quarter minced red onion

Spicy Marinara Sauce:
1. 1 fl. oz. olive oil
2. Half a yellow onion chopped small
3. Quarter of a eggplant chopped small
4. 2 tomatoes chopped small
5. 1 tsp salt
6. 1 tsp black pepper
7. 2 tbsp minced garlic
8. 2 tbsp basil chiffonade
9. 1 cup tomato paste
10. 4 cups water
11. 1 tsp crushed red pepper

Yogurt Sauce Preparation:
In a mixing bowl, mix all ingredients together using a hand whisk for 30-60 seconds.
Place in a bowl and set aside.
Kafta Meatballs Preparation:
Preheat oven to 350 f.
Add all ingredients into a mixing bowl and mix until fully incorporate all ingredients. Form about 2 wt. oz. kafta balls. In a sheet pan place the kafta bowls and bake for 15 min. or until internal temperature reaches 155'f. Then set aside ready for assembly.
Marinara Sauce Preparation:
Into a sauce pan put oil and onions cook for 2 minutes then add the eggplant, tomatoes, garlic, basil, salt and pepper and cook for 3 min.
In a mixing bowl add tomato paste, water and crushed red pepper mix all together and add to the sauce pan, next add the cooked kafta meatballs bring to a boil until sauce thicken.
To assemble: into a 12'' bowl place 2 scoops of cooked basmati rice next top with 3 kafta meat balls with marinara sauce garnish with yogurt sauce and fresh parsley.

Pita Jungle
15 Valley wide locations with 1 location in Flagstaff 2 in Tucson and 1 in Newport Beach, California
www.pitajungle.com