Kurma

Sunitha from South Africa wrote, asking for stuffings for flat Middle Eastern-style pita breads.

I sent these recipes:

Chickpea Dip (Hoummos)

1¼ cups cooked chickpeas
½ cup tahini
2 tablespoons lemon juice
¼ teaspoon yellow asafetida powder
little water if needed
1 tablespoon olive oil for garnish
¼ teaspoon paprika for garnish
1 teaspoon chopped parsley for garnish

Combine in food processor.

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Moroccan Broad Bean Puree

500g (1 pound) frozen broad beans, or 1kg (2 pounds) fresh broad beans, weighed before removing from their long pods and steamed till soft
1½ tablespoons lemon juice
½ teaspoon yellow asafetida powder
¼ teaspoon salt
1 small green chili, seeded and chopped
2 tablespoons extra-virgin olive oil
olives and salad greens to serve (optional)

Combine in food processor. Olives and greens served separately.

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Cumin-flavoured Cheesy Stuffing

1 teaspoon cumin seeds, dry roasted in a pan until aromatic
50g (1½ ounces) baby spinach leaves
60g (2 ounces) Gruyere or other Swiss cheese, shredded
30g Parmesan cheese, shredded
60g (2 ounces) feta cheese, crumbled or chopped finely
Freshly ground black pepper

Combine. Spread on open pita bread and place under the griller.

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Herbed Gorgonzola Spread

125g (4 ounces) cream cheese
60g (2 ounces) gorgonzola dolcelatte, or blue cheese of your choice
little milk or cream
chopped chervil leaves, and additional sprigs for garnish, or any fresh herb
freshly ground black pepper
2 ripe pears, thinly sliced

Toast the open pita bread, layer with ripe pears and the cheese spread.