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A summery Middle Eastern‑style lunch featuring pillowy homemade pita pockets filled with smoky spiced chicken thighs, a bright tahini‑lemon dressing, and a crunchy pickled cabbage salad. The recipe uses a high‑hydration yeast dough that puffs perfectly in a hot oven, and the chicken is marinated with a fragrant blend of dried chilies, cinnamon, cumin, and sumac for extra depth.
