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Ground Beef Kofta Stuffed Pitas

Name: Ground Beef Kofta Stuffed Pitas
Prep time: 27 min
Total time: 47 min
Cuisine: Middle Eastern
Ingredients: beef — 680 g; yellow onion — 110 g; garlic — 12 g; parsley leaves — 20 g; cumin — 5 g; coriander — 1 g; cinnamon — 3 g; cayenne pepper — 1 g; salt — 6 g; freshly ground black pepper — 3 g; olive oil — 27 g; green cabbage — 473 g; carrot — 118 g; plain yogurt — 44 g; lemon juice — 15 g; whole wheat pita breads — 400 g

Ground Beef Kofta Stuffed Pitas reads umami 7.0, richness 5.4 and allium 4.7 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.6 / 10
Sweet & Fruity — 3.5 / 10
Sour & Bright — 5.9 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Umami 7.0 · Richness 5.4 · Allium 4.7 · Citrus 4.6 · Sourness 4.3 · Salinity 3.8 · Sweetness 3.1 · Herbaceous 2.5 · Earthy 2.5 · Heat 2.4 · Warm Spice 2.4 · Funk & Ferment 2.0 · Nutty 1.5 · Bitterness 1.5 · Floral 1.1 · Fruity 1.1

What's in it (16)

beef — 680 g
yellow onion — 110 g
garlic — 12 g
parsley leaves — 20 g
cumin — 5 g
coriander — 1 g
cinnamon — 3 g
cayenne pepper — 1 g
salt — 6 g
freshly ground black pepper — 3 g
olive oil — 27 g
green cabbage — 473 g
carrot — 118 g
plain yogurt — 44 g
lemon juice — 15 g
whole wheat pita breads — 400 g

Time & effort: about 47 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 114.1 kcal, 10.2 g protein, 1.8 g fat, 15.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Grate the onion on the large holes of a box grater into a fine-mesh strainer set over a bowl; press with a spoon to squeeze out as much liquid as possible, then finely mince the drained pulp. Mince the garlic and finely chop the parsley.
In a large bowl, combine the ground beef, squeezed onion, garlic, parsley, cumin, coriander, cinnamon, cayenne, 1 teaspoon of the salt, and the black pepper. Mix with your hands just until combined, about 30 seconds — overworking makes the kofta tough.
Divide the meat into 8 portions and shape each around a metal or soaked wooden skewer into a 4-inch oblong log, pressing firmly so it holds together; if not skewering, shape into 8 flat ovals instead. Refrigerate 15 minutes to firm up while you make the slaw.
Whisk the yogurt, lemon juice, and remaining 1/4 teaspoon salt in a medium bowl. Add the cabbage and carrot and toss to coat; refrigerate until ready to serve.
Heat a grill or grill pan over medium-high heat and brush the grates with the olive oil. Grill the kofta, turning every 2 to 3 minutes, until charred in spots on all sides and an instant-read thermometer inserted into the center reads 160°F (the USDA-safe temperature for ground beef), 9-11 minutes total.
Transfer the kofta to a plate and rest 5 minutes so the juices redistribute — they're already safe to eat, but resting keeps them tender.
While the kofta rests, warm the pitas directly on the grill or in a dry skillet, about 20-30 seconds per side, until soft and pliable.
Slide the kofta off the skewers (or add the ovals) into the warm pitas, top generously with the slaw, and serve right away.

Dishes with a similar flavor shape

Jerk Pork — Jamaican
Saltah (Lamb Stew under Whipped Fenugreek Froth) — Yemeni
Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
Tandoori Chicken Drumsticks — Indian
Pozole Rojo — Mexican

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.