Lamb Kofta with Fresh Made Pita & Tzatziki

Ease of Preparation: Hard

Yield: 6-8 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

Kofta

• 1 lb (500 grams) lamb mince (or ground lamb)
• 1/2 onion grated
• 1/4 cup panko breadcrumbs
• 2 cloves garlic grated
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint
• 1 teaspoon kosher salt
• 2 tablespoons harissa paste

Tzatziki

• 1 cup Greek yogurt
• 1 English cucumber grated
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh dill
• 1 clove garlic grated
• 2 tablespoons olive oil

Fresh Pita

• 1 3/4 cups self-rising flour
• 1 cup Greek yogurt (full fat)

Garnish

• English cucumber ribbons
• Crumbled Macedonian feta cheese
• Sliced red onion

Method:

Make the Kofta

• Mix ingredients in a bowl until well incorporated, but do not overmix.
• Form koftas into a log shape around a skewer.
• Place on a pre-heated grill pan or grill.
• Cook until desired doneness.

Make the Tzatziki

• Combine all ingredients and mix.

Make the Pita

• In a bowl, combine flour and yogurt until a dough has formed.
• Portion your dough into 6-8 balls.
• Flour your surface and roll each ball into a flat disc.
• Place in a hot, dry cast iron pan over heat and cook on both sides until pita becomes fluffy and bubbly.
• Garnish with cucumber, feta cheese, and red onion.