1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: Preheat oven to 400 degrees
1: Combine sugar, butter and honey in a small saucepan
2: Cook over low heat for 5 minutes, stirring constantly
3: Remove from heat
4: Reserve 1 1/2 tablespoons coconut for garnish
5: Blend remaining coconut, cinnamon and nutmeg into glaze
6: Remove loaf from aluminum pan
7: Make 4 vertical slices about 1 1/2 inches apart stopping 1/2 inch above the bottom crust
8: Open each slice and carefully spread 1 to 2 tablespoons of the glaze on one side of bread
9: Press together
10: Continue until all slices are filled
11: Turn loaf one quarter
12: Make another 4 cuts as described above and fill with glaze
13: Hold loaf together about 30 seconds and place back into aluminum pan
14: Spread remaining glaze over top of bread
15: (If too thick, gently heat
16: ) sprinkle with reserved coconut
17: Bake 10 minutes
18: SERVE WARM
19: Recipe by: Unknown Magazine Clipping (Mom's Recipe) Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol
20: com on Jan 31, 1998