Kofta Pita Sandwich with Garlic Tahini Sauce Recipe
1 – 1¼ pound 90% lean ground beef (or lamb)
½ cup chopped parsley
1 small yellow onion, finely minced
½ teaspoon ground turmeric
1 teaspoon ground sumac
½ teaspoon saffron (optional)
salt and pepper
to serve: pitas, lettuce, parsley, sliced onions, cucumbers etc.
1/3 cup tahini paste
1-2 cloves garlic, chopped
¼ cup freshly squeezed lemon juice
1 tablespoon olive oil
3-5 tablespoons water
YIELD 4-5 servings
Add the saffron (if using) to a small bowl along with two tablespoons of warm water. Cover with plastic wrap and let bloom while you chop the onions and parsley.
Add the ground beef to a medium bowl, along with the chopped onions, parsley, turmeric, sumac, saffron, 1 1/4 – 1 1/2 teaspoon of salt, 1/2 teaspoon of black pepper.
Mix using clean hands until all the ingredients are thoroughly combined.
Cover and refrigerate for at least 30 minutes and ideally, for 24 hours.
Garlic tahini sauce:
To make the sauce, combine the tahini paste, garlic, and lemon juice in a food processor with a big pinch of salt; run the food processor until the garlic and tahini combine. With the food processor running, drizzle in the olive oil and three tablespoons of warm water.
If the sauce is still thick, add in another two tablespoons (one at a time) until the sauce thins to the proper consistency. Taste and adjust with additional salt as desired.
Shape the kofta kabobs into small patties or large ones. Grill them over medium-high heat.
Smaller patties will take 3-4 minutes (approx.), larger ones will take 5-6 minutes (approx.)
Serve kofta kabobs in warm pitas with sliced onions, cucumbers, sumac, lettuce, parsley, etc!