Kofte Meatball-Stuffed Pita Pockets |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A little cinnamon and cumin along with a handful of pine nuts transform the ordinary meatball into a Near Eastern dish known as kofte. I found this a couple of years ago in a Sunset leaflet distributed by the local grocer. Ingredients:
1 large egg |
1 lb lean ground beef |
3 tablespoons fine dry breadcrumbs |
3 tablespoons pine nuts |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/2 teaspoon pepper |
3 tablespoons chicken broth or 3 tablespoons water |
1/3 cup green onion, thinly sliced |
4 pita pocket bread (6- to 7-inch) |
1/2-1 cup plain nonfat yogurt |
2 cups shredded iceberg lettuce (, approximately) |
Directions:
1. In a large bowl, beat egg with a fork to blend.
2. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
3. Mix well with your hands.
4. Shape mixture into 1 1/2-inch balls.
5. Set slightly apart in a 10- by 15-inch baking pan.
6. Bake in a 450°F oven until no longer pink in center-cut to test (about 12 minutes).
7. While meatballs are baking, cut pocket breads in half crosswise.
8. Wrap in foil and add to oven to warm during lst 5 minutes.
9. Fill warm pocket bread halves with hot meatballs.
10. Drizzle with yogurt and top with shredded lettuce.
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