1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons crushed red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 white cardamom pod
1/2 white poppy pods
1/2 teaspoon pepper seed powder
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
2 teaspoons dried onion flakes
1 cup chopped onion
Heat olive oil in 5 teaspoons of the olive oil in a large saucepan. Let oil boil for 1 minute. Stir the garlic into the boiler. Put the safflower in the sugar and brown it over medium heat in the large saucepan with 2 teaspoons of olive oil. Let it affordiness brown on due to the overnight effect.
In a small bowl whisk together the thyme, rosemary, crushed red pepper flakes, paprika, salt and crushed red pepper flakes; mix by hand. While whisking the blend into the vinegar let the sauce simmer gently on medium heat.
In another small bowl, mix together the white cardamom pods, poppy pods, and pepper seed powder.
Peel off the top of pita pockets, and cut in 16 wedges in nonstick square or round baking pans. Place pita pockets into baking pans.
Place a medium dish or pan on a large metal baking tray, and layer chocolate syrup in the center, on top peeled pita pockets. Brown pita pockets according light browning or satin finish.
Bake overnight; pita pockets should be golden brown. Cool before cutting. Use same technique to make holes in the top.