I LOVE lamb in any form, and this one sounds DELISH!!
(makes roughly 18-24 patties)
For the baked kofta:
2 lb. ground lamb
1 egg
1 cup plain bread crumbs
2 garlic cloves, minced
1 t. kosher* salt
2&1/2 t. ground sumac, plus more for later
2 t. ground cumin
1&1/2 t. red pepper flakes. plus more for later
1&1/2 t. smoked paprika, plus more for later
For the pita sandwich fixings:
6 warm Greek pita or flatbread
Sea Salt and Crack Pepper Sabra Hummus or Garlic Herb Sabra Hummus
1 bunch fresh Italian flat-leaf* parsley, steams removed
6 oz. baby arugula
3 Campari* tomatoes, cut into wedges
1 English or Persian* cucumber, sliced into rounds
1 red* onion, sliced into rounds or half-moons
Pitted* Greek olives
Jalapeno slices, optional
1&1/2 t. red pepper flakes, plus more for later
1 t. smoked paprika, plus more for later
Preheat oven to 425. In a large mixing bowl, combine the lamb, egg, bread crumbs, and garlic with the salt and the spices. With clean hands, kneed together until all is well combined. Form the lamb mixture into small balls. Push lightly to flatten into patties. Arrange them 1" apart on a large rimmed* baking sheet. Do not crowd, using two sheets, if necessary. Bake for 20-25 min. or until patties are well browned and the center is done. Meanwhile, mix together a small equal amt. of the sumac, red pepper flakes, and smoked paprika. Set aside. Prepare the pita bread, hummus, and the rest of the fixings. You can set everything up like a make your own sandwich bar, if you like.
When the patties are fully baked, remove from oven and sprinkle the spice mixture on top. To make the pita sammie, spread a generous amt. of either hummus on the pita, then top with baby arugula and parsley. From here, add as many baked patties as you like (3-4 is good), and your choice of mixings. Finish off with more hummus. Serve in folded wraps, or open-faced on flatbread.
"Remember that you are en route to heaven, and let your problems fade in the Light of Eternity."
And, have FUN today!!!
Love,
MM
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