Skip to main content

Meatball-Stuffed Mini Pitas with Yogurt Sauce


This is fast, portable dish that's perfect for a picnic on the beach. Everything is made ahead of time and simply assembled on-site.

Meatballs
1 pound ground meat (I used a combination of ground turkey and ground beef)
1 egg
1/4 C ground almonds
1 T crushed garlic
1/2 t ground cumin
1/4 t ground coriander
dash of paprika
2 T dukkah*
freshly ground salt
freshly ground pepper

Mix all of the ingredients together well. Preheat the oven to 375 degrees. Line a baking pan with foil. Form tablespoon-sized meatballs - or larger if you like - and place them on your baking sheet. They will shrink, so you can place them fairly close together. Bake for 25-30 minutes.

Yogurt Sauce
1 C Greek, whole milk yogurt
1/2 t crushed garlic
1 T dukkah*
2 T fresh herbs (use whatever you have on-hand, I used cilantro)
1 T fresh lemon juice

Mix everything together in a bowl. Chill until ready to serve.

*Dukkah is an Egyptian spice that you can whip up easily and it keeps for a long time!

1 C roasted hazelnuts, finely chopped
1/2 C sesame seeds (I usually use 1/4 C white sesame seeds and 1/4 C black sesame seeds, but it's simply aesthetics. Use what you have)
2 T coriander seeds
2 T cumin seeds
2 t freshly ground pepper
2 t freshly ground salt

Toast all of the seeds in a dry skillet. Remove from heat once they begin to brown. Grind the toasted seeds with the hazelnuts with a mortar and pestle (I'm low-tech) or with a food processor, if you wish. At the very end, season with salt and pepper. Store in an air-tight container.

Assemble...
Slice your pita breads in half and stuff one half into the other, so you have a double layer. Place meatballs inside. Top with sauce.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas