These Grilled Kofta Sandwiches Are PERFECTION

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Grate 1 medium or 2 small onions using a food processor for speed.

Chop 30 grams of fresh parsley roughly before adding it to the food processor.

Add 3 cloves of garlic to the food processor with the onions and parsley.

Process the mixture for about 1 minute until finely minced.

Drain the onion mixture in a strainer to remove about 90% of its liquid to prevent soggy kofta.

Add 1 teaspoon of salt, 0.5 teaspoon of baharat spice, 0.25 teaspoon of black pepper, 0.25 teaspoon of cayenne pepper, and 0.125 teaspoon of cinnamon to the drained onion mixture.

Add 1 to 2 tablespoons of olive oil depending on the fat content of the meat, and 1.5 tablespoons of pomegranate molasses to the mixture.

Mix the ingredients together until well combined and homogeneous.

Add 500 grams of minced meat (250 grams beef and 250 grams lamb) to the mixture and knead together for about 2 to 3 minutes until sticky and uniform.

If the mixture is too wet, place it in a strainer lined with kitchen towels and let it sit for 5 minutes to remove excess liquid.

Slice thin pita breads into quarters or leave them whole, then pull apart the two layers of bread.

If the bread is difficult to pull apart, microwave it for 10 seconds to soften.

Stuff the pita bread with a thin layer of the kofta mixture, spreading it evenly from edge to edge.

Brush both sides of the stuffed pita bread with vegetable oil.

Heat a grill pan over medium heat and place a couple of sandwiches in the pan.

Press down on the sandwiches and cook until they start leaking juices, then flip and cook until golden on both sides.

Crisp the sandwiches for an additional 30 seconds after flipping, then remove and set aside.

Serve with a red onion and parsley salad and tahini sauce for dipping, optionally drizzling with pomegranate molasses.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens