Veggie Arayis, or, 

Egg Pita/Baida Roti

This is a half-pita, cut across the diameter, stuffed with leftover Aval/Poha Upma, dipped in beaten egg, and pan-fried. (For more info on the Aval/Poha Upma, or Indian Pounded-rice Pilaf with Veggies, please see my recent post.) This was very quick to make, and very tasty. 

My inspiration was from: 1) Middle Eastern Arayis recipes, of pita bread stuffed with a ground meat mixture, and then grilled; and 2) the Egg Parathas of @theGutlessFoodie on Instagram. Once I realized I had pita bread and a stuffing, I just knew I had to try it!

Here are a couple of examples of Egg Parathas from @theGutlessFoodie Instagram: 20 May 2017 and 25 July 2017.

Open-faced Pita Pie

This throwback to October was from a recipe in Mark Bittman's How to Cook Everything Vegetarian. Here, pita bread dough is stuffed with leftover soup from the deli -- a thick yellow-split-pea soup to which I added some tomato paste -- and baked. One of these pies made for a very hearty meal.

Mark Bittman Facebook

Stuffed Pita Pie

An open-faced pita pie, from a recipe in Mark Bittman’s How to Cook Everything Vegetarian.

Basically, you make the pita dough, then use it to surround a filling, and bake it. The filling, in this case, was some leftover soup from the deli – a yellow split-pea soup that I had added some tomato paste to, and which was very thick.

One of these pies made for a very hearty meal.