 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. 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.
|
|