4 tablespoons horseradish
4 tablespoons distilled white vinegar
2 tablespoons white sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1 tablespoon chicken bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons dried basil
3 tablespoons vegetable oil
5 pitas
1 tablespoon cold water
1 dash paprika
Stir horseradish and vinegar into 1 cup of water and mix together. Let soup simmer for 5 minutes, stirring occasionally. Add tomato paste, Worcestershire sauce, salt, chicken bouillon, garlic powder, oregano and basil; mix all together.
Bring 3 cups water and 1 cup grape juice to a boil. In a saucepan, heat 2 tablespoons oil over medium heat. Add 2 tablespoons of the soup mixture; stir in 2 additional tablespoons of horseradish. Stir in the other 2 teaspoons chicken bouillon granules, 2 tablespoons olive oil and 2 tablespoons water. Bring to a boil, stirring occasionally. Reduce heat to low and add the remaining soup mixture.
Preheat oven to 350 degrees F (175 degrees C).
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 tablespoons horseradish mixture to skillet and mix well. Cook and stir until horseradish is incorporated. Return mixture to saucepan and heat to a boil again. Stir in 2 tablespoons olive oil, cook, stirring occasionally, until mixture thickens. Return mixture to heat and stir in 2 tablespoons paprika.
Remove pan from heat. Add 2 tablespoons olive oil and 1 tablespoon water, mix well, then add the pitas and cook over medium heat for 3 minutes. Serve cold.