Experience the authentic flavors of the Middle East with this Beef Kofta Pita Pocket recipe. Juicy and spiced beef kofta, fresh tomato salad, and a creamy garlic tahini mayo come together in cozy pita pockets for a delightful home-cooked street food experience.
Ingredients
—Kofta Ingredients—
🥩 2 pounds ground beef 90/10 lean
🌶️ 1 heaping tablespoon Ziya Pepper Paste
🫑 1 bell pepper red, orange, or yellow, finely diced
🧅 1 medium onion finely diced
🧄 2 cloves garlic minced
🌿 1/3 cup fresh chopped parsley
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌿 1/2 teaspoon cumin
🌿 1/2 teaspoon coriander
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
🧂 1 tablespoon pink Himalayan salt
🥄 1 teaspoon baking soda
🫒 Olive oil for searing
—Tomato Salad—
🍅 1 large tomato diced or sliced small
🧅 1/2 red onion diced or sliced small
🌿 1/4 cup fresh chopped parsley
🍋 Juice from half a lemon
🫒 1-2 tablespoons extra virgin olive oil
🧂 1/4 teaspoon pink Himalayan salt
—Tahini Mayo—
🥄 1/2 cup Hellmann's Mayonnaise
🥄 1 tablespoon tahini
🧄 1-2 cloves garlic minced
🍋 Juice from half a lemon
🧂 1/8 teaspoon salt
—Other ingredients—
🥙 Pita bread
🥬 Lettuce
Instructions
1- Prepare the Kofta:
- In a large mixing bowl, combine ground beef, Ziya Pepper Paste, diced bell pepper, diced onion, minced garlic, chopped parsley, paprika, garlic powder, onion powder, cumin, coriander, black pepper, chili flakes, salt, and baking soda.
- Mix thoroughly using your hands until the mixture feels sticky and well combined.
- Shape the mixture into elongated oval patties or small logs. Alternatively, shape them into flatter patties if preferred.
- (Optional) Lay the shaped kofta on a baking sheet and freeze until solid for future use.
2- Cook the Kofta:
- Heat a bit of olive oil in a large non-stick skillet similar to HexClad over medium-high heat.
- Sear the kofta on all sides until nicely browned and fully cooked, approximately 8–10 minutes total, depending on the size.
3- Prepare the Tomato Salad:
- In a small glass mixing bowl, combine diced tomato, diced red onion, and chopped parsley.
- Drizzle with fresh lemon juice and extra virgin olive oil. Season with salt.
- Toss well and set aside to let the flavors marinate.
4- Prepare the Garlic Tahini Mayo:
- In another small glass bowl, whisk together Hellmann's Mayonnaise, tahini, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste if necessary.
- Chill until ready to use.
5- Assemble the Pita Pockets:
- Warm pita bread slightly to make it soft and pliable.
- Cut each pita in half and gently open to form pockets.
- Spread a generous amount of garlic tahini mayo inside each pita pocket.
- Add a few pieces of lettuce and stuff the pita with the cooked kofta.
- Spoon some tomato salad on top and drizzle more tahini mayo if desired.
- Serve immediately and enjoy a taste of the Middle East at home.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4-6
Calories (per serving): Approx. 480
Proteins (per serving): 28g
Fats (per serving): 32g
Carbohydrates (per serving): 14g
Equipment: Large Glass Mixing Bowl; Small Glass Mixing Bowls; Gold-colored Metallic Measuring Spoons; White Plastic Spatula/Scraper; Clear Disposable Gloves; White Shaping Plate; Yellow Lemon Squeezer; Small Wooden Handle Whisk; Silver and Black Garlic Press; Large Non-stick Frying Pan similar to HexClad; Electric Stovetop; Silver Metal Tongs; White and Dark Brown Serving Plates
Cooking Tips
- The addition of baking soda helps tenderize the beef.
- Freeze shaped kofta for later use to easily prepare meals on busy days.
- Warming the pita ensures its soft texture, perfect for stuffing.
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