This recipe was adapted from Arabesque by Claudia Roden. It is a relatively easy recipe for the impressive outcome. I added a few spices and red peppers to the sauce for a little extra zest and some sweetness from the peppers. Also, leftovers can be great over pasta!
- 3 garlic cloves, minced
- red pepper, diced
- 2 large cans diced tomatoes
- chipotle chili powder, dash
- cumin, dash
- salt and pepper
- 1 tablespoon maple syrup
- 1 1/2 to 2 lbs ground beef (use turkey for a healthier option)
- 1-2 shallots, minced
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- greak yogurt
- pine nuts
- Saute the onions and red pepper in EVOO on medium heat until translucent.
- Add the garlic a minute before adding the canned tomatoes, spices, and maple syrup. Bring to a boil then reduce to a simmer and let be for 30 minutes or so or until the sauce is reduced.
- Meanwhile, mix the ground beef, parsley, mint and season with salt and pepper.
- Form into 1 inch by 3 inch logs. Place on a baking sheet.
- Place beef logs under broiler for about 8 minutes, rotating each side every few minutes, until all sides are browned.
- While the koftes are broiling, saute the pine nuts until lightly browned.
- Toast the pita bread either under a broiler or in a toaster.
- To serve, placed the crumbled pita bread on the plate. Spoon the tomato sauce on top. Dallop yogurt on the tomatoes and place the koftes on top. Sprinkle with pines nuts.