Kofte In Pita Pockets

• 1 slice bread
• 1/2 lb ground lamb
• 1 garlic clove, crushed
• 1 small onion, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon of fresh mint, chopped
• salt and pepper
• 1 tablespoon pine nuts
• 1/4 cup flour (for coating)
• 1/2 cup oil
• 4 pita breads
• 1 onion, cut into thin rings
• 2 tomatoes, sliced (or cut into wedges)

1. Preheat the oven to 425 degrees F.
2. Soak the bread in water for 5 minutes, then squeeze dry and add to the next 7 ingredients. Mix until thoroughly blended and malleable. Shape into small balls the size of a walnut, using dampened hands so that the mixture does not stick. Lightly coat in flour.
3. Shallow-fry for about 6 minutes, turning frequently, until golden brown.
4. Warm the pita bread in the oven for a few minutes until puffed up, then cut a thin strip off one side of each pita to make a pocket.
5. Fill pita with onion rings, tomato wedges, and a few Kofte.

bread, ground lamb, garlic, onion, ground cumin, mint, salt, nuts, flour, oil, pita breads, onion, tomatoes

Taken from www.food.com/recipe/kofte-in-pita-pockets-271282 (may not work)