Grand Blue Levant Fisherman Bowl
1 large onion
1 teaspoon cumin
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.
7318 E Shea Boulevard, Suite 101, Scottsdale AZ 85260
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
Basmati Rice: 2 cups cooked
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
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.
15 Valley wide locations with 1 location in Flagstaff 2 in Tucson and 1 in Newport Beach, California