Best 2 Kofte In Pita Pockets Recipes

# **Köfte in Pita Pockets: A Journey of Flavors**

Embark on a culinary adventure with Köfte in Pita Pockets, a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from Turkey, Köfte, also known as Turkish meatballs, forms the heart of this dish. These succulent meatballs, meticulously crafted with a mixture of ground beef, lamb, or a combination of both, are seasoned with an aromatic blend of spices, including cumin, paprika, and mint. Nestled within fluffy pita bread pockets, they become the perfect canvas for a symphony of toppings. From the crisp crunch of lettuce and juicy tomatoes to the tangy burst of pickled cucumbers and the refreshing coolness of yogurt sauce, each bite promises a delightful explosion of flavors. This article presents a collection of Köfte in Pita Pockets recipes, each offering unique variations on this classic dish. Whether you prefer a traditional Turkish-style Köfte or a modern twist with a spicy harissa sauce, there's a recipe here to satisfy every palate.

Let's cook with our recipes!

KOFTE IN PITA POCKETS

Kofte in Pita Pockets image

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 recipe #36126, #36126.

Provided by mersaydees

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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.

BAKED KOFTA PITA SANDWICH, TURKISH STYLE (TUTORIAL)

Baked Kofta Pita Sandwich, Turkish Style (tutorial) image

In this easy baked kofta pita sandwich we have, flavor-packed ground lamb (or beef, if you prefer) patties, loaded on top of Greek pita with hummus spread, fresh veggies, and olives. A great weeknight option, or a make-your-own-sandwich bar for your next party! Step-by-step tutorial included.

Provided by The Mediterranean Dish

Categories Entree

Time 35m

Number Of Ingredients 20

Ingredients

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!

Tips:

For the best flavor, use fresh, high-quality ingredients whenever possible.
If you don't have ground beef, you can use ground lamb or turkey instead.
If you don't have pita bread, you can use flatbreads or tortillas instead.
Be sure to season the kofte well with spices so that they are flavorful.
Cook the kofte over medium heat so that they cook evenly without burning.
Serve the kofte in pita pockets with your favorite toppings, such as lettuce, tomatoes, onions, and tzatziki sauce.

Conclusion:

Kofte in pita pockets is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The kofte are flavorful and juicy, and the pita pockets help to hold all of the toppings in place. This dish is also a great way to use up leftover ground beef. So next time you're looking for a quick and easy meal, be sure to give kofte in pita pockets a try!