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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.