Best Kofte In Pita Pockets Recipes

Baked Kofta Pita Sandwich, Turkish Style (tutorial) image

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 20

2 lb ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 tsp salt
2 1/2 tsp ground sumac, more for later
2 tsp ground cumin
1 1/2 tsp red pepper flakes, more for later
1 1/2 tsp smoked paprika, more for later
6 warm Greek pita or flatbread
Sea Salt & Cracked Pepper Sabra hummus spread (or Garlic Herb Sabra Hummus Spread)
1 bunch fresh Italian parsley, stems removed
6 oz baby arugula
3 tomatoes, cut into wedges
1 English cucumber, sliced into rounds
1 onion, sliced into rounds or half-moons
Olives
Jalapeno peppers, optional
1 1/2 tsp red pepper flakes, more for later
1 tsp smoked paprika, more for later

Steps:

Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well-combined.
Form the lamb mixture into small balls. Push lightly to flatten the meatballs into patties and arrange them about 1 inch apart on a large baking sheet. Do not crowd the kofta patties, use two baking sheets if necessary.
Bake in the 425 degrees F heated oven for 20-25 minutes or until the kofta patties are well-browned and the center is fully done.
While the kofta is baking, mix together a small equal amount of the spices (sumac, red pepper flakes, and smoked paprika). Set aside for now. Prepare the Greek pita bread, Sabra hummus spreads, and the rest of the fixings. You can set everything up for a make-your-own-sandwich bar, if you like.
When the kofta patties are fully baked, remove from the oven and sprinkle the spice mixture on top.
To make the pita sandwiches, spread a generous amount of the sea salt & cracked pepper Sabra hummus spread (or the garlic herb Sabra hummus spread) on the Greek pita, then top with the baby arugula and parsley.
From here, add as many baked kofta patties as you like (usually 3-4 per pita is a good amount), and your choice of fixings; tomatoes, cucumbers, onions, olives, and jalapeno peppers. Finish off with another squeeze of the Sabra hummus spread!
Serve the baked kofta pita sandwiches in folded wraps or open-faced. Enjoy!

Kofte in Pita Pockets image

Provided by mersaydees

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 slice bread
1/2 lb ground lamb
1 garlic clove, crushed
1 small onion, finely chopped
1 teaspoon ground cumin
1 tablespoon of fresh mint, chopped
salt and pepper
1 tablespoon pine nuts
1/4 cup flour (for coating)
1/2 cup oil
4 pita breads
1 onion, cut into thin rings
2 tomatoes, sliced (or cut into wedges)

Steps:

Preheat the oven to 425 degrees F.
Soak the bread in water for 5 minutes, then squeeze dry and add to the next 7 ingredients. Mix until thoroughly blended and malleable. Shape into small balls the size of a walnut, using dampened hands so that the mixture does not stick. Lightly coat in flour.
Shallow-fry for about 6 minutes, turning frequently, until golden brown.
Warm the pita bread in the oven for a few minutes until puffed up, then cut a thin strip off one side of each pita to make a pocket.
Fill pita with onion rings, tomato wedges, and a few Kofte.