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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 4 servings |
||
| Calories 658 | ||
| Calories from Fat 389 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.3g | 66% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 17.8g | ||
| Polyunsaturated Fat 12.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 403mg | 16% | |
| Potassium 454mg | 12% | |
| Total Carbohydrate 50.4g | 16% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 4.7g | ||
| Protein 17.6g | 35% | |
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Kofte in Pita Pockets
By: mersaydees
Dec 12, 2007
This is a Turkish sandwich based on a recipe from Carole Handslip's book, Step-by-Step 50 Great Sandwiches. When I make my own pita bread to go with them, I give this 5 stars! Serve with a minted yogurt sauce, such as Turkish Cacik, #36126.
SERVES 4
Ingredients
- 1 slice bread
- 1/2 lb ground lamb
- 1 garlic clove, crushed
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 tablespoon 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)
Directions
1
Preheat the oven to 425 degrees F.2
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.3
Shallow-fry for about 6 minutes, turning frequently, until golden brown.4
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.5
Fill pita with onion rings, tomato wedges, and a few Kofte.
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- Course > Lunch/Snacks > Sandwiches
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Chef Kate
On Aug 20, 2008
We LOVE these meatballs! The combination of mint and cumin, the amounts of onion and garlic are just right. And the pine nuts give the perfect touch of crunch. My only change: I skipped the flour and oil and baked these babies in a 375 F oven. They came out perfectly juicy yet not at all greasy. We just polished off a double batch and I'm already being nagged to make more. Thanks, Mersaydees!
From: lindseylcw
On Aug 10, 2008
We really enjoyed these, thought the mint made all the difference and having just got back from Turkey they took us back to our holiday! I served them as written but with a tahini garlic sauce cos we like the punch it gives. Will definately cook this again, thanks Mersaydees, made for NAME tag.
From: Chef floWer
On Jan 26, 2008
Hubby and Little Miss (DD) really enjoyed these kofte's, I didn't get to sample them because I don't eat red meat. Hubby said the flavours are not overpowering and a yoghurt garlic sauce would of enhanced the flavours. Served them as written (sliced tomatoes, sliced onions and warm Pita Bread) thank you mersaydees
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