Mushroom, Houmous And Halloumi Pitta Pockets

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Mushroom, Houmous And Halloumi Pitta Pockets

Mushroom Houmous Halloumi

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These mushroom, houmous and halloumi pitta pockets are more of an idea than a recipe but they are so good that I wanted to share them.  We usually do our main weekly shop on a Saturday or Sunday morning after planning out our food for the week which means that often, by the time we get back, we’re very ready for lunch.  These stuffed pittas are great because they can be on the table in 10 minutes from start to finish.

I usually buy ready-made houmous but you could easily make your own houmous if you felt inclined and it wouldn’t add much to the time.  Unless you made it like my sister:  Her husband is Turkish and she makes it in the traditional way which involves taking that fine skin off each and every chickpea so that it’s really smooth.  (I don’t think she makes it very often!)

It’s worth trying different makes of pitta bread because they do vary a lot.  Some of them are really hard to split even when they’re warm and can be a bit cardboard-like.  I’m currently buying the ones made by Dina and like them much better than the supermarket own brand ones.  I have made them myself in the past.  They’re lovely but that takes the timescale to a whole new level!

Mushroom, Houmous And Halloumi Pittas

Servings 2


  • 1 tub of shop-bought houmous
  • 3-4 large flat field mushrooms
  • Halloumi
  • Olive oil
  • Butter
  • 2-3 pitta breads


  • Peel and slice the mushrooms.
  • Cut the halloumi into thick slices.
  • Heat a small knob of butter and 1 tbsp olive oil in one frying pan and 1 tbsp olive oil in a second frying pan. (If you only have one frying pan cook the mushrooms first and keep them warm.)
  • Once they are hot, add the mushrooms to the pan with the butter and oil and the halloumi to the other pan.
  • Fry the mushrooms until they are cooked and the hallomi until it is lightly browned on both sides.
  • In the meantime heat the pitta bread in a toaster or under the grill.
  • I serve everything on the table so we can put our own pockets together: Cut the pitta bread in half to make a pocket and stuff it with houmous, fried mushrooms and halloumi. Messy but good!

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.