Greek Kofta Pitas

  • 1 c. jasmine rice
  • 2 T. lemon juice
  • 2 tsp. dried mint
  • 1 lb. lean ground beef
  • 1 T. garam marsala
  • 1 large handful fresh spinach
  • 1/4 c. thinly sliced red onion
  • 1/2 medium cucumber, thinly sliced
  • 2 oz. feta cheese, crumbled
  • 1/4 c. plain, full fat Greek yogurt
  • 1/3 c. pitted kalamata olives
  • 4 whole wheat pitas, halved

To prepare the rice, combine the rice, lemon juice, and dry mint in a rice cooker. Add water according to your rice cooker's instructions and set the rice to cooking.

Meanwhile, season the ground beef with garam marsala, salt, and pepper. Divide the beef in half, then in halves again, then one more time until you have eight pieces. Roll the seasoned meat into cigar-shapes and then slightly flatten. Sauté the kofta pieces in a hot, nonstick skillet. The meat should have a slightly browned outside edge and be cooked through.

To make the salad, coarsely chop the spinach and toss with the red onion and cucumber. Set aside.

Combine the feta cheese and yogurt in a small container to make a flavorful sauce.

To assemble, stuff the pita halves with the rice, meat, salad, sauce, and olives. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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