Chicken and pastirma kofte, homemade pita bread and pickled salad

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Chicken and pastirma kofte, homemade pita bread and pickled salad
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Chicken and pastirma kofte, homemade pita bread and pickled salad

Recipe by Marianna Leivaditaki
Servings

4-6

servings
Prep time

40

minutes
Cooking time

25

minutes
Total time

1

hour 

5

minutes

Ingredients

  • Chicken and pastirma kofte

  • 500g chicken mince

  • 100g pastirma, cut into small cubes

  • 3tbsp breadcrumbs

  • 2 organic eggs

  • 2tsp Turkish chilli flakes

  • 1tsp ground cumin

  • ½ tsp ground fenugreek

  • 1tbsp chopped tarragon (fresh)

  • 2tbsp chopped parsley

  • 2tbsp chopped dill

  • sea salt and pepper to taste

  • 200ml olive oil

  • 100ml vegetable oil

  • Homemade pita bread

  • 200g organic flour

  • 100 fine semolina

  • 100g fine polenta

  • 250ml tepid water (approximately)

  • 2tbsp Greek yoghurt

  • 1tbsp dried yeast

  • 50ml olive oil

  • 1tsp salt

  • Fast pickled vegetable salad

  • 200g red cabbage, sliced thinly

  • 200g white cabbage, sliced thinly

  • 2 carrots, thickly grated

  • 1 white onion, peeled and sliced thinly

  • 200ml aged sweet white wine vinegar

  • 4 bay leaves

  • 2 sprigs of fresh mint

  • 1 tsp cloves

  • 1 cinnamon stick

  • 2 cardamom pods

  • 1tsp blabk pepper corns

  • 2tbsp sugar

  • 1 tbsp (or less) salt

Directions

  • Chicken and pastirma kofte
  • Place all the kofte ingredients in a bowl and mix well using your hands. Put in the fridge for at least 30 minutes to chill as this makes them easier to handle.
  • When you are close to serving them, roll them into large walnut size balls andpan fry them in a non stick pan with a touch of oil for about 3 minutes on each side or until cooked but still very juicy.
  • Homemade pita bread
  • Mix all ingredients in a bowl and knead well for about 10 mins or until you have a soft and elastic dough.
  • Allow dough to rest for at least 30mins before using.
  • When ready to roll, flour a flat surface and take a piece of dough as big as a walnut. Roll it out about 1/2cm thick or less and pan fry it in a non stick pan with a touch of oil. Make sure your fire is low and you cook it on both sides until golden.
  • Fast pickled vegetable salad
  • Bring the vinegar, sugar, salt, herbs and spices to the boil and pour over all the raw vegetables. Mix everything in a bowl, adjust the seasoning and let it cool a little before refrigerating it.
  • This pickled salad keeps perfectly in the fridge for a few days.

Notes

  • To serve this I usually get a pitta bread and smother some thick greek yoghurt on the inside of it. I add a couple kofte – depending on size – some pickled salad and wrap it up. A squeeze of fresh lemon juice is good too.