Fried Stuffed Pita.

1. 1

   ["Heat 1/4 cup oil in a saute pan over medium heat. Brown chicken thighs on both sides until cooked through, transfer to a plate, and cool.", "To the same pan add onion; cook until softened, and caramelized (about 15 minutes). Add garlic, and cook, stirring, 1 minute. Add chickpeas, cook 4-5 minutes. Remove from heat; let cool 15 minutes.", "Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. With machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a bowl. Divide to 8 equal portions.", "Cut cooled chicken thighs into thin slices. Fill each half of pitas with the chickpea spread and 4 chicken slices. Lightly press to evenly distribute the stuffing. Refrigerate until ready to serve.", "To serve; heat a frying pan, add 1 tablespoon olive oil. In a shallow dish beat eggs, dip each of the filled pitas, and fry for 2 minutes on each side. Quickly drain on paper towels, then arrange on a serving platter. Serve while steel worm.

2. 2

   On a separate plate serve roasted bell peppers, and feta cheese. Sprinkle with freshly chopped herbs."]

* Per serving · 4 servings · Values may vary.