Turkey Meatball Pocket
Source of Recipe
This sandwich was inspired by the kofta recipes in "A Book of Middle Eastern Food," by Claudia Rodin
Recipe Introduction
The secret to meatballs (kofta), according to Rodin, is the smooth texture of the meat. It was traditionally achieved by multiple grindings and hand pounding, but you can get the effect in a food processor. Using turkey instead of beef or lamb is a modern twist. Cooked meatballs can be frozen for up to two months.
List of Ingredients
1 small onion, chopped
2 cloves garlic
1 1/4 pounds ground turkey
1 egg
1 teaspoon cinnamon
3/4 teaspoon salt, plus more to taste
1/2 teaspoon each: ground coriander, ground cumin
Freshly ground pepper, plus more to taste
1 tablespoon uncooked rice
1/4 cup water
1 tablespoon olive oil
Yogurt raita:
1 cup plain yogurt
1 medium cucumber, peeled, seeded, chopped
1 medium tomato, seeded, chopped
1/2 sweet red pepper, chopped
1 tablespoon each: chopped fresh mint, chopped fresh parsley, lemon juice
Shredded lettuce
3 pita rounds, halved
Recipe
1. Put onion into processor; pulse to chop until fine. Add garlic; pulse to chop. Add turkey, egg, cinnamon, salt, coriander, cumin and pepper to taste. Process in pulses, scraping down the bowl frequently, until the meat mixture has a pastelike texture. Pulse in the raw rice. Form into walnut-size balls, wetting your hands from time to time to prevent sticking.
2. Place meatballs in large non-stick skillet in a single layer. Add 1/4 cup water to the pan; heat to a simmer. Cover; cook over low heat 20 minutes. (Add more water to prevent sticking if necessary.)
3. Drain the meatballs; let cool slightly. Add olive oil to skillet; heat on medium high. Add meatballs; brown on all sides, about 10 minutes.
4. For raita, combine yogurt, cucumber, tomato, pepper, mint, parsley, lemon juice, and salt and pepper to taste in medium bowl.
Serve meatballs in pita with raita and lettuce.
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