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.




Apricot Sauce
Lamb Kafta


Instructions Checklist
  • 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.

  • 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.

  • 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.


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

Nutrition Facts

486 calories; protein 21.5g; carbohydrates 74.6g; dietary fiber 11g; sugars 15g; fat 12.7g; saturated fat 4g; cholesterol 41.3mg; vitamin a iu 1552.1IU; vitamin c 25.1mg; folate 29.4mcg; calcium 51.3mg; iron 3.6mg; magnesium 51.1mg; potassium 658mg; sodium 569.5mg; thiamin 0.2mg.