Lamb Kafta Pockets

Lamb Kafta Pockets

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From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Apricot Sauce
  • 6 dried apricots
  • ⅓ cup orange juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons water
  • 1 teaspoon red-wine vinegar
  • Lamb Kafta
  • ⅓ cup whole-wheat couscous
  • ⅓ cup boiling water
  • 4 ounces ground lamb
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 1 teaspoon extra-virgin olive oil
  • 2 whole-wheat pitas, sliced open on top and toasted


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  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 ½ 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.
  • Make Ahead Tip: The sauce can be made up to 1 day in advance.

Nutrition information

  • Per serving: 485 calories; 13 g fat(4 g sat); 11 g fiber; 75 g carbohydrates; 22 g protein; 29 mcg folate; 41 mg cholesterol; 15 g sugars; 1,552 IU vitamin A; 25 mg vitamin C; 51 mg calcium; 4 mg iron; 569 mg sodium; 658 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (31% dv), Iron (22% dv)
  • Carbohydrate Servings: 5

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