Appetizers/Small Bites, Condiments, Mains, Meats, Sandwiches

Kofta Kebabs & Pita

August 14, 2013

I’ve mentioned my Morocco trip a few times on TYT.com but on Friday I will give you a complete itinerary to ensure that you have a great time if you are ever visiting the North African country with so much character. This kofta kebabs and pita recipe allows you to have a taste of Morocco right at home. I ate my first lamb kofta in true “street food” fashion that has become so trendy these days but in all honesty it was the most unpretentious meal I have ever eaten. My beau followed his nose down various alleys in one of the souks and stumbled upon absolute deliciousness once I could turn a blind eye to the stray cats.

This recipe is perfect for enjoying the last few weekends we have left of Summer. Turn on the barbecue and get grilling! It may seem like a lot of ingredients but the you can prepare everything in advance and then the actually cooking is easy. Use food for your passport around the world transporting yourself with the different spices, flavour and techniques. IMG_8924blog

 

  1. Start by mixing together your warm water and your yeast and letting stand for 5 minutes until dissolved and foamy. Then add to a food processer, along with the flour and salt and pulse until it forms a firm ball. Then remove and knead on a floured board for 5-7 minutes until its stretchy and supple. Leave covered in a warm place for an hour until double in size.
  2. Punch down, roll into 8” discs roughly ¼” thick and place under a hot grill for 2 minutes on each side until golden brown and puffed up, then brush with melted butter and sprinkle with sesame seeds.IMG_8929blog


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After your sauces are made you can start to make your kabobs by seasoning your mince and forming the shapes on skewers. Feel free to use different meats to my combination.IMG_8677blog IMG_8687blog IMG_8699blog

Cook them on a barbecue if you can, otherwise a grill works too.

Kofte Kebabs & Pita

Kofte Kebabs & Pita

Live, Love, Eat!

April x

Kofta Kebabs and Pita Bread
A Moroccan inspired recipe perfect for a barbecue.
Print
For Kabobs
  1. 300 g Beef Mince
  2. 300 g Pork Mince
  3. ½ teaspoon chilli Powder
  4. 1tablespoon chilli paste
  5. salt and pepper
  6. 1teaspoon Ras El Hanout spice (or half and half of ground cumin and coriander)
  7. ½ teaspoon paprika
  8. ½ tablespoon minced garlic
For Pita
  1. 3 cups plain flour
  2. 1 cup warm water
  3. 2 teaspoon water
  4. 1 teaspoon salt
  5. 1 tablespoon butter melted
  6. 1 tablespoon sesame seeds
For Tomato Sauce
  1. 1 large ripe Tomato
  2. ½ teaspoon minced garlic
  3. salt and pepper
For Saffron Yoghurt
  1. 170 g Plain yoghurt
  2. 1 tsp Olive oil
  3. Pinch of saffron
  4. ½ teaspoon minced garlic
Instructions
  1. Start by mixing together your warm water and your yeast and letting stand for 5 minutes until dissolved and foamy. Then add to a food processer, along with the flour and salt and pulse until it forms a firm ball. Then remove and knead on a floured board for 5-7 minutes until its stretchy and supple. Leave covered in a warm place for an hour until double in size.
  2. Punch down, roll into 8” discs roughly ¼” thick and place under a hot grill for 2 minutes on each side until golden brown and puffed up, then brush with melted butter and sprinkle with sesame seeds.
For Tomato Sauce
  1. To make your tomato sauce, grate into a small bowl whilst holding onto the skin. Add salt and pepper and the garlic mix well and refrigerate.
For Saffron Yoghurt
  1. Infuse your saffron in 3 tablespoons of hot water for 5 minutes. Then when cooled, mix quickly into the yoghurt with the garlic and olive oil, season to taste.
For Kabobs
  1. Meanwhile, in a large mixing bowl, add your meat and spices and mix well together with your hands until it is all well mixed in and is uniform in colour. On a chopping board take a small handful of the spiced mince with damp hands and form a long sausage-like shape before carefully inserting each skewer.
  2. Place under a medium-high grill or BBQ for 5 minutes on each side until cooked through.
The Yummy Truth http://www.theyummytruth.com/

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