Thursday, July 10, 2014

Pita with Kofta Sandwiches

I like to feed my guys before they head out to their baseball games so they don't have to eat ballpark food.  I whipped these up for them the other day.
I used 1 pound of ground beef but you can use lamb or chicken if you want.

I made pita too. These are very simple:  pour 1-1/4 C. of water in the bowl of your mixer.  Add 1 T. rapid rise yeast, 2 tsp. sugar, 1 tsp. salt and gradually add 3 to 3-1/2 C. flour. Mix until you have a smooth ball, about 8 minutes.  Cut them in pieces any size you want.  I made 10 out of this recipe.  Roll them out to 1/4 inch thickness and let them rise on parchment covered cookie sheets for about 1/2 hour.

To your ground meat, add 4 T. chopped parsley, 1 tsp. mint, 1 onion grated, as much diced garlic as you can handle, S&P, 1/4 tsp. allspice, 1 tsp. cumin and 1 tsp. coriander.  Mix this together thoroughly.  I absentmindedly deleted the photo of these cooking but just form them into sausage shapes and cook them in a bit of olive oil in a heavy frying pan until they are browned.  Better yet, cook them on your grill.

My pita puffed!  I have always had trouble getting pita to puff but this recipe works.

Cool the pita on a rack.

Mix some lettuce with some crumbled feta and sprinkle it with the dressing of your choice.  I had some Italian that I just made so I used it.

Split the pita and stuff it with the kafta and salad.

I served it with the hot pot soup I showed yesterday. An Asian/Turkish meal.