Kefta Pocket Recipe
Make Kefta Pocket Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kefta (Lamb Meatballs)
Pocket & Assembly
Sauces
Method
Kefta (Lamb Meatballs)
- 1
Prepare the onion
Finely grate or very finely mince the 1/2 cup onion. Squeeze out excess moisture with your hands or a clean kitchen towel—this reduces sogginess and helps the kefta bind and brown properly.
- 2
Mix the kefta
In a mixing bowl, combine 1 lb ground lamb, the squeezed grated onion, 1/4 cup chopped parsley, 2 tbsp chopped cilantro (or 1/8 cup), 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, 1/4 tsp ground cinnamon, 1/2 tsp Aleppo/red pepper flakes (if using), 1 tsp salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands or a fork until just combined—overworking can make the meat tough.
- 3
Shape the kefta
Divide the mixture into 12 equal portions (about 1.5 ounces / 40 g each). Shape each portion into a small oblong or flattened sausage shape about 2.5–3 inches long and 3/4 inch thick. Wetting your hands slightly helps prevent sticking.
- 4
Cook the kefta
Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the kefta in a single layer, working in batches if necessary to avoid crowding. Cook 3–4 minutes per side, turning to brown all sides, until an internal temperature of 160°F (71°C) for lamb/beef is reached and the exterior is nicely browned. Transfer cooked kefta to a plate and tent loosely with foil to keep warm.
Sauces
- 5
Make the yogurt-tahini sauce
In a small bowl whisk together 1/2 cup plain yogurt, 1 tbsp tahini (optional), 1 tbsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp olive oil, 1/4 tsp salt and 1 tsp hot sauce (if using). Taste and adjust seasoning—add more lemon for brightness, more tahini for nuttiness, or a pinch of water to loosen consistency. Refrigerate until ready to serve.
Pocket & Assembly
- 6
Prep vegetables
While the kefta rests, prepare the vegetables: thinly slice or dice 1 cup tomato, shred 2 cups lettuce, thinly slice 1/4 cup red onion, and slice 1/2 cup cucumber if using. Have pickles, mint leaves and lemon wedges ready.
- 7
- 8
Assemble the pockets
Carefully slice open each warmed pita to form a pocket. Spread about 1 to 1 1/2 tbsp of the yogurt-tahini sauce inside each pocket. Add 3 kefta pieces (adjust to preference) into each pocket. Top with tomatoes, shredded lettuce, sliced red onion, cucumber and pickled turnips. Add a few mint leaves and squeeze a lemon wedge over the filling. Drizzle a little extra sauce on top if desired.
- 9
Serve
Serve immediately while the kefta are warm. Offer extra sauce and lemon wedges at the table.