Wildcard Winner

Kofta Pocket with Tzatziki Sauce

By • August 26, 2013 • 0 Comments

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Summer's hottest couple, tucked into a pita.

Kofta Pocket from Food52

WHO: Food Blogga is a cookbook author and freelance food writer who lives in San Diego.

WHAT: Nutty, vibrant lamb meatballs and creamy-cool tzatziki -- eaten side by side or tucked into a pocket.

HOW: Mix ground lamb with onion, garlic, spices, and pine nuts, shape into balls, and grill. Load into pitas. Dollop with tzatziki.

WHY WE LOVE IT: These kofta -- which are bound with ground, toasted pine nuts -- have spice, heat, and texture. The tzatziki tames all that fiestiness. And when eaten smooshed into a pocket, with lettuce, carrots, and onions, you've got yourself an ideal lunch.

Kofta Pocket with Tzatziki Sauce by Food Blogga

Serves 4

Tzatziki Sauce

1 cup plain Greek style yogurt, or regular yogurt, strained until thick
1/2 cup diced peeled and seeded cucumber
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
3 tablespoons minced fresh mint

Kofta

1 pound ground lamb
2 teaspoons salt
1/4 cup minced yellow onion
2 garlic cloves, peeled and smashed
1/4 cup minced fresh parsley
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 cup toasted pine nuts, ground into a meal in a food processor
4 pitas, sliced in half and warmed (for a total of 8)
Optional garnishes include thinly sliced red onions, shredded carrots, and baby lettuce leaves

See the full recipe (and save and print it) here.

Photo by James Ransom

Tags: kofta, lamb, middle eastern food, tzaziki, pita

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