Filling for Pita Bread : 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 (, 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 (, 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 (, April 21, 2002.

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