Kofte in Pita Pockets

Name: Kofte in Pita Pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 1 slice bread; 0.5 lb ground lamb; 1 garlic clove; 1 small onion; 1 tsp ground cumin; 1 tbsp fresh mint; salt and pepper; 1 tbsp pine nuts; 0.25 cup flour; 0.5 cup oil; 4 pita breads; 1 onion; 2 tomatoes

Lamb, pita breads and pine nuts baked in the oven and spiced with clove and cumin for Turkish meatballs.

25 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
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.
5 min
2
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.
6 min
3
Fill pita with onion rings, tomato wedges, and a few Kofte.