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Lamb Kafta Pockets

http://www.eatingwell.com/recipes/lamb_kafta_pockets.html

From EatingWell:  EatingWell Serves Two

These Middle Eastern-style meatballs are best wrapped in a warm pita pocket, with plenty of shredded lettuce and slivered red onion and, of course, some the sweet-and-tangy sauce.

2 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Apricot Sauce

Lamb Kafta

Preparation

  1. To prepare apricot sauce: Combine apricots and orange juice in a small microwave-safe bowl and microwave on High until bubbling, about 1 minute. Set aside to soften for 10 minutes. Transfer the apricot mixture to a food processor or blender. Add mint, water and vinegar; puree until smooth.
  2. To prepare lamb kafta: Place couscous in a medium bowl. Pour boiling water over it and let stand until the water is absorbed, about 5 minutes. Add lamb, parsley, garlic, salt and allspice to the couscous and knead until the mixture is sticky and holds together. Form into 6 balls of equal size.
  3. Heat oil in a medium nonstick skillet. Add the meatballs and cook, turning often to prevent scorching, until browned on all sides, about 6 minutes. Pour 1/2 cup water into the skillet, cover and cook until the meatballs are cooked through, about 4 minutes. Using a slotted spoon, transfer the meatballs to a plate. Serve the meatballs inside pitas topped with the apricot sauce.

Nutrition

Per serving : 439 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 37 mg Cholesterol; 75 g Carbohydrates; 21 g Protein; 11 g Fiber; 566 mg Sodium; 644 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 fruit, 2 medium fat meat

Tips & Notes