From Romania to the Mediterranean

You all know how much I love recreating my foods and turning the leftovers into something completely different from my “firstovers”. Sometimes it can be challenging, but I have turned it into a fun game. This time, I reused, repurposed and recreated my Romanian garlic steak Grilled and Garlicky and turned it into a Mediterranean pita sandwich. This lunch would easily be a lunch you would find in any Mediterranean bistro, whether here in the United States, or dining al fresco with the Mediterranean Sea as your backdrop. I should have used the pocket pitas instead of the regular pitas, but it still worked out and tasted great, and that is all that really matters.

Mediterranean Beef Pita sandwich

Sliced cooked beef, sliced thin

pocket pitas, cut in half and opened

red leaf lettuce

tomatoes, sliced thin

red onion, sliced very thin

Mediterranean spread

For my Mediterranean spread, I used some of the juice from my Mediterranean salad Mediterranean Fresh mixed with some hummus. I spread that on the inside of the pita pocket. I didn’t need to do anything else for the sauce because the juice from my salad already had so much flavor.

Once I got my pockets lined, it was all just building the pitas from there. How to Build aΒ Pita

Once our pitas were “built”, I plated everything up with some steak fries and my Mediterranean Fresh salad. This made for a very quick and easy-peasy lunch that we thoroughly enjoyed out on out beloved deck, overlooking one of our lakes.

As I keep saying, play with your foods. You never know what you can create. It doesn’t have to be complicated or fancy. You just want to make it fun and delicious. I used up two of my leftovers for this meal, and you would never know. That’s what make it all so much fun. I keep you guessing all the time. πŸ™‚

Stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

6 thoughts on “From Romania to the Mediterranean”

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