Very Veggie Vriendly
Pita Hut
LOCATION:
225 West 23rd street , New York City
RATING:
REVIEWS:
Pita Hut located on 225 West 23rd street is a great CheapAss eats for our vegan and vegetarian friends, but don’t treat all you meat eaters they have stuff for you too. I ordered the babaganosh (baba ghanoush) sandwich, sadly to say it was my very first one. I loved it. In it was a creamy yogurt and eggplant blend with chopped tomato, lettuce, tahini all served in a pita pocket. I didn’t miss the meat at all, this dish was all vegetarian and very filling, I left all full and shit. For $4.50 that is some good eatin, also recommend trying out the Falafel $4 for lunch and maybe if you’re feel a bit weak some Very Veggie Cocktail $6 (not so cheap) has parsley, watercress, carrots, fennel, apple and wheatgrass.
Tip: Mostly veg-friendly but they have some chicken, beef, and tuna but I recommend getting all vegetarian.
Tip: Don’t forget to ask for the hot sauce it’s the best I’ve had, they make it them self with roasted garlic, and with chard roasted bell peppers. SOOOO good next time I'm going to ask for 2.
Tip: Mostly veg-friendly but they have some chicken, beef, and tuna but I recommend getting all vegetarian.
Tip: Don’t forget to ask for the hot sauce it’s the best I’ve had, they make it them self with roasted garlic, and with chard roasted bell peppers. SOOOO good next time I'm going to ask for 2.
D I Y
What is tahini?
{ http://www.ochef.com/235.htm }
Think peanut butter, only made with sesame seeds. To make tahini, sesame seeds are soaked in water for a day, then crushed to separate the bran from the kernels. The crushed seeds are put into salted water, where the bran sinks, but the kernels float and are skimmed off the surface. They are toasted, then ground to produce their oily paste. There are two types of tahini, light and dark, and the light ivory version is considered to have both the best flavor and texture.
babaganosh (baba ghanoush) How to make it.
{ http://www.youtunr.com/ethnic-cuisine/1021-ethnic.html }
1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil
Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread
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posted by: >Piggie '( 00 )'
