Recipes

Lamb kofta stuffed pittas with yoghurt tahini dip

A barbecue favourite with a twist. Instead of shaping and grilling traditional koftas, this recipe tucks a richly spiced lamb mince inside pitta breads before cooking, creating a crispy exterior that locks in all the juicy flavour. Served with a yoghurt tahini dip, these stuffed pittas are ideal for summer gatherings, family barbecues or an easy make-ahead dinner.

Serves

Preparation time

25 minutes

Cooking time

15 minutes

Total time

40 minutes

Ingredients

For the lamb kofta pittas

1kg lamb mince (around 20% fat)
1 medium onion, finely diced
4 garlic cloves, minced
1 tbsp olive oil
2 tsp ground cumin
2 tsp paprika
1 tsp garlic granules
½ tsp ground cinnamon
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
1 egg
2 tbsp tomato and red pepper paste (or 2 tbsp tomato purée)
3 tbsp dried breadcrumbs (you can omit these if you are following a gluten-free diet, or use gluten-free breadcrumbs instead)
1 tsp fine sea salt
½ tsp freshly ground black pepper
4 large white pitta breads
1 tbsp vegetable oil, for frying

For the yoghurt tahini dip

150g Greek yoghurt
30g tahini
1 garlic clove, finely grated
Juice of ½ lemon
Salt and black pepper, to taste
1–2 tbsp water, if needed

To serve

Lemon wedges
Chopped parsley or coriander

Method

Prepare the onion.

Heat the olive oil in a frying pan over a medium heat. Add the diced onion and cook for 6–8 minutes until softened and lightly golden. Stir in the garlic and cook for a further minute.

Remove from the heat and allow to cool slightly.
Make the kofta mixture.

In a large bowl, combine the lamb mince, cooked onion and garlic, ground cumin, paprika, garlic granules, cinnamon, fresh coriander, fresh parsley, salt and pepper, egg, tomato and red pepper paste and breadcrumbs.

Mix thoroughly for 2–3 minutes until the mixture becomes slightly sticky and cohesive.

Chef’s tip: Don’t skip the tomato and pepper paste. It helps create the rich red colour associated with traditional doner and kofta-style kebabs while adding extra depth of flavour.
Prepare the pittas.

Cut each pitta in half to create two pockets.

Carefully open each pocket and gently fill with the lamb mixture, pressing it into an even layer around 1cm thick.

Smooth the opening slightly so the filling stays securely inside.
Crisp the pittas.

Heat the vegetable oil in a large frying pan over a medium-high heat.

Place the stuffed pittas meat-side down and cook for 2–3 minutes until the lamb develops a golden crust.

Turn and briefly colour the opposite side of the pitta.
Finish in the oven.

Preheat the oven to 180°C fan/200°C conventional/Gas Mark 6.

Transfer the pittas to a baking tray and cook for 8–10 minutes until the lamb reaches an internal temperature of at least 75°C.

Allow to rest for a few minutes before serving.
Make the dip.

While the pittas are cooking, whisk together the Greek yoghurt, tahini, garlic and lemon juice.

Season to taste with salt.

If the dip is too thick, add a tablespoon of water and whisk again until smooth.

To serve

Arrange the stuffed pittas on a serving platter with the yoghurt tahini dip, lemon wedges and fresh herbs.

Chef's notes

These can be assembled up to 24 hours in advance and stored in the fridge until ready to cook.
Lamb with a little fat is essential for the best flavour and texture.
Tomato and pepper paste can usually be found in Mediterranean food shops, but tomato purée works well too.
For extra barbecue flavour, finish the pittas on the grill for a few minutes after frying.

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