Kofta with Feta Cheese Sauce
- Level: Advanced
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1731
- Total Fat
- 162
- Saturated Fat
- 33
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 48
- Cholesterol
- 191
- Sodium
- 1086
- Total: 35 min (not including freezing time)
- Active: 35 min
Ingredients
Kofta:
3 pounds lamb shoulder, cut into cubes and frozen
1 pound boneless lamb breast, cut into cubes and frozen
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sumac
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 quart canola oil
Sauce:
2 tablespoons sodium citrate
1 1/2 cups whole milk
1/2 pound feta, crumbled
To Serve:
4 large pitas, cut in half
2 Persian cucumbers, sliced
Fresh dill, for garnish
Directions
Special equipment:
a deep-frying thermometer; an immersion blender- For the kofta: Add the frozen lamb shoulder and breast cubes to a food processor and pulse until a ground meat mixture is formed. Alternately, use a meat grinder. Place the ground lamb in a mixing bowl and sprinkle with the chili powder, cumin, sumac, salt and pepper. Using wet hands, form into 8 oval patties.
- Add the oil to a Dutch oven fitted with a deep-frying thermometer and bring the temperature of the oil up to 375 degrees F. Place a rack in a sheet pan. Place the patties in the hot oil in batches and fry until cooked through, 3 to 5 minutes. Drain on the rack.
- For the sauce: Combine the sodium citrate with 1/4 cup water in a small saucepan and stir to dissolve. Place over medium heat along with the milk and feta. Bring to a simmer, then turn off the heat and blend into a sauce using an immersion blender.
- To serve: Place a kofta patty inside half of a pita and top with cucumber slices, a drizzle of some feta sauce and some dill. Repeat with the remaining ingredients to make 7 more.