serinde

The challenge: to find something to stuff in a pita, using only the contents of the somewhat-bare cupboards, as we do not choose to stock up on supplies when we will not be eating at home for a week. So what goes in a pita? Protein, because we need it; and what flavors that are somewhat middle eastern, or at least pass a squint test?

1. Heat some toasted sesame oil in the skillet.
2. Add mustard seeds. Heat up until they start popping around, at which point hastily put a lid on top.
3. While that's going, scatter some sea salt on the cutting board. Take two big garlic cloves, slice in half, extract and discard the sprouty bits. Crush the cloves into the salt with your knife blade. Throw in the skillet.
4. Take ye a cup or so of the cooked, chopped-up chicken left over from Twelfth Night, of which you have a gallon Ziploc in the fridge. Dump it into the pan and break it up.
5. Slice a bit of red onion and throw it on in.
6. You are, of course, stirring around now and again during all these steps.
7. When the chicken is a bit warmed up, liberally add cumin, a bit of paprika, and some dried mint that's way past its best but still has a bit of aroma. Thrash until everything's uniformly coated.
8. Put in some pomegranate molasses--probably about a tablespoon, all told, maybe a touch more. Again with the thrashing and the coating and what-not.
9. Let it cook together until the chicken is heated through. Add salt to taste. Serve it forth with your pita and glob some yogurt on top if that's your kink.

Eminently successful! I probably ate too much.