Arabic pita stuffed with seasoned lamb and beef kofta, grilled until crisp and golden, served with a creamy yoghurt tahini sauce and pickled turnips.
Ingredients List
Kofta filling
Yoghurt tahini sauce
To serve
Method
- Combine the minced meat, parsley, onion, garlic, pomegranate molasses and all the spices in a large bowl. Mix thoroughly until well combined.
- Carefully open each pita bread to form a pocket. Spread a thin, even layer of the kofta mixture inside each bread.
- Lightly brush both sides of the stuffed bread with olive oil.
- Grill over medium heat, turning regularly, until the bread is golden and crispy and the meat is fully cooked.
- To make the sauce, whisk together the Greek yoghurt, tahini, lemon juice, garlic, olive oil, salt and black pepper until smooth.
- Serve the hot arayes with the yoghurt tahini sauce, parsley and pickled turnips on the side.
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