Filling for Pita Breadgreenspun.com : LUSENET : Cooking & Crafts : One Thread
I tried to put this under a sandwich category but there wan't one, sorry Karen I didn't know how to classify it.
I found this recipe in my Pita The Great book but it is from a friend and I must have hidden it in the book. It is a good dish and fairly easy. It is also a classic dish to be eaten in pita.
Kibbeh (Middle Eastern Meatballs) Makes 3 dozen
2/3 cup fine grade bulgar
1 pound of ground lean lamb
1 small onion, grated
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
salt and pepper to taste
vegetable oil, for frying
Pita bread and Yogurt-garlic sauce (recipe to follow)
1) Rinse bulgar and place it in a medium bowel cover with cool water and soak until tender to bite, approx. 20-30 minutes. Drain thoroughly, squeeze out excess water. Fluff to seperate grains. 2) Combine the lamb, onion, allspice, cinnamon, salt and pepper. Mix 3) Prepare a bowl of ice water, keeping hands moist, gradually add bulgar to the lamb mixture. 4) Shape into smooth balls. Refrigerate, covered for 30 - 60 minutes 5) Pour 1/2 inch of oil into a large skillet, over medium heat brown 5-8 minutes, drain on papaer towels, add more oil if necessary.
Yogurt-Garlic sauce Makes one cup
1 cup plain yogurt 1 clove garlic, crushed 1 teaspoon fresh lemon juice 1 tablespoon finely chopped parsley salt and pepper to taste
Combine all ingredients in a small bowl and stir gently to blend. Refrigerate, covered, to chill.
For yogurt-cucumber sauce - add 1/2 cup finely chopped cucumber to the main recipe.
I think these are eaten either dipped in the sauce and eaten or cut in half and put in the pita bread with the sauce drizzled over them.
-- Susan in MN (email@example.com), April 19, 2002
Thanks, Susan. I have made us a "sandwich" category! This sounds great. I would be interested in more recipes with bulgar.
-- Karen (firstname.lastname@example.org), April 21, 2002.
Karen, I have a few bulgar recipes I really like. Bulgar is a wonderful grain and so easy to work with. I dig them out and post them. As well as some other pita filling recipes.
-- Susan in MN (email@example.com), April 21, 2002.