Stuffed pita breads

Recipe from: 4/1/2002 12:00:00 AM
Ingredients 4
Servings 8


  • 8
    pita breads
  • 30
  • 250
    chicken livers, sliced
  • 1
    baby marrow, sliced


Heat oil in a large frying pan and fry livers until brown.
Remove from pan and set aside.
Add baby marrow and pepper, and cook for 4 to 5 minutes.
Season to taste.
Heat pita breads following the packet instructions.
With a sharp knife, carefully cut each pita open to form a pocket.
Fill each pocket with chicken livers, baby marrow and peppers.
Serve with a green salad if desired.

Read more on: poultry  |  shallow-fry

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