500g mini lamb koftes
1 tbsp. olive oil
12 mini pittas
¼ cup MasterFoods™ Roasted Garlic Aioli
1 tbsp. cumin seeds, lightly toasted
1 carrot, peeled into ribbons
1 medium cucumber, peeled into ribbons
Handful of fresh coriander, for garnish
3 limes, cut into wedges
For the pickle:
250 ml hot water
½ tsp. sugar
1 tsp. salt
Juice of 1 lime
1 red onion, thinly sliced
Salt and pepper, to taste
Heat large frying pan and heat oil over medium heat. Cook koftes for 10 to 15 minutes until golden brown and cooked through.
Gently heat pitta breads until warmed through. For assembling each pitta, spoon a teaspoon of aioli as a base then add a kofte, a few ribbons of cucumber and carrot, some pickled red onion pieces, a sprinkle of cumin seeds, and garnish with coriander and a squeeze of lime.
Replace kofte with sweet potato falafels for a vegetarian option.
Add MasterFoods™ Paprika and ground cumin to the aioli to make a boldly flavoured Middle Eastern style dip.
Aioli is also great glue for helping herbs and crumbs coat cooked meats and roasted vegetables.