Ingredients
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1 slice bread
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1/2 lb ground lamb
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1 small onion, finely chopped
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1 teaspoon ground cumin
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1 tablespoon of fresh mint, chopped
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salt and pepper
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1 tablespoon pine nuts
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1/4 cup flour (for coating)
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1/2 cup oil
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1 onion, cut into thin rings
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2 tomatoes, sliced (or cut into wedges)
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1 garlic clove, crushed
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4 pita breads
Instructions
- Preheat the oven to 425 degrees F.
- 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.
- Shallow-fry for about 6 minutes, turning frequently, until golden brown.
- 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.
- Fill pita with onion rings, tomato wedges, and a few Kofte.