Looking for a delicious and satisfying vegetarian or vegan meal that's bursting with flavor? Look no further than these mouth-watering Pita Pockets! I also talk about what I make for my Middle Eastern spread that's sure to please even the most discerning taste buds and make everyone so happy. The pita pockets are filled with a delightful combination of creamy hummus, crispy falafel, spicy batata harra, and crisp leafy greens, this recipe is both nutritious and filling. Whether you're a vegetarian, a vegan, or just looking to enjoy a healthy and delicious meal, this recipe is sure to become a favorite in your kitchen. So why wait? Try these Pita Pockets and make a Middle Eastern spread today and experience the ultimate in taste and satisfaction!

Happy Cooking!

This Middle Eastern spread is what I make when I have friends or family over and I want to make something that is delicious and do a lot of the prep work from before. With a variety of components from appetizers to mains to desserts, this spread has it all. I've provided links to all the recipes and highlighted what can be prepped in advance versus what needs to be made fresh. Your guests will be blown away by the incredible flavors and you'll become the favorite host in no time. Don't miss out on this opportunity to wow your friends and family with an insane Middle Eastern spread!

Appetizers:

• Cheesy crinkle baked phyllo- this is something I layer the morning of hosting and bake on the spot and serve

• Baked feta phyllo rolls- this is something I make 2-3 days before and freeze and bake on the spot and serve

• Cheesy Sweet Potato Phyllo cups- this is something I fill and make the morning of hosting and bake on the spot and serve

Mains:

• Hummus- I make this a day before and keep it refrigerated. Be sure to top it with oil and cling wrap it so it does not dry.

• Falafel- Two options for this, I make this the day of hosting or I can make and shape them from before and freeze them. These have to be fried on the spot.

• Tzatziki- I make this the day of hosting and cling wrap and refrigerate it.

• Batata Harra- I make this the day off so it’s crispy. If you make it before, it loses the crispness

• Green salad- I make a salad with chopped romaine lettuce, and grape tomatoes tossed with olive oil, lemon, and salt.

• Pita bread- I get store-bought pita pockets that I oven-bake before serving.

• Spicy sauce- I use store-bought or homemade spicy sauce. You can use any you like.

• Feta- Crumbled feta is a great addition.

Desserts:

• Persian love cake- I make this the morning I’m hosting.

• Chocolate chip phyllo rolls- I have made these before and freeze them and then cook them fresh.

• Nutty cream Phyllo rolls- I have made these before and freeze them and then fry them fresh.

• Eggless Rasmali Crinkle- This has to be made just before serving.

• Badam Halva Baklava- I make this the day of hosting.

Pita Pockets: When making pita pockets I spread hummus and spicy sauce on the sides of the toasted pita. Then I fill it with a little of the green salad and then crush two (depending on size) falafels inside it. Then I spread a little hummus and fill it batata harra. Then I spread a little more hummus and then finish it with some greens and if you want crumble some feta over it. I serve it with Tzatziki. You can fill it as you want with these components!