Moroccan style meatballs in pita
Origin of the recipe
Lamb is a common ingredient in Eastern dishes. These lamb meatballs with spicy seasonings and mint-yogurt sauce in pita pockets make a great filling snack or dinner, and with your favorite side dish, they can even be a full meal. They're easy to prepare, and the results exceed all expectations.
What do you need for cooking?
Ingredients
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Olive oil
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Minced lamb
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Onion
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Breadcrumbs
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Egg
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Garlic
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Cilantro
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Zira
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Coriander
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Paprika
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Cinnamon
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Cayenne pepper
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Salt
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Pepper
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Pita
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Lettuce leaves
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Tomatoes
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Red onion
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Yogurt
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Mint
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Lemon juice
Kitchen utensils
- Bowl
- Pan
- shoulder blade
- Immersion blender
Step-by-step recipe
Step 1:
Prepare the mint-yogurt sauce. Place some of the yogurt and mint leaves in a bowl, add lemon juice and salt. Blend with an immersion blender. Add the remaining yogurt and mix with a spatula.
Step 2:
In a clean bowl, grate the onion on a coarse grater, add the minced meat and fine breadcrumbs.
Step 3:
Add the egg, crushed garlic, and spice mixture. Knead the mixture with your hands.
Step 4:
Form into meatballs.
Step 5:
Pour vegetable oil into the frying pan and fry the meatballs on all sides.
Step 6:
Place meatballs in a bowl and sprinkle with cilantro.
Step 7:
Place chopped lettuce, tomato slices, and onions into the pita pocket.
Step 8:
Insert two meatballs, pour sauce over them, and sprinkle with cilantro. Repeat with all the pockets and serve.
Cooking tips
This amount of cutlet mixture will make 20 meatballs. Japanese Panko breadcrumbs are best, but other fine or crushed breadcrumbs will also work. Use a non-stick frying pan to fry the meatballs. Alternatively, you can bake the meatballs in the oven for 20 minutes at 425 degrees Fahrenheit.
