Lebanese pita pockets with veal kefta

Ready to Cook
Veal Kefta
15 min Preparation
15 min Cooking
5 Portions

Discover our Lebanese Seasoned Veal Kefta pita Pockets: so simple, just use our pre-prepared veal keftas, place them in pita halves, flatten them and sauté for a minute on each side to brown. Finish cooking in the oven for 10 minutes and serve with a delicious yoghurt, cucumber and crumbled feta sauce.

recipe and photo Émilie Gaillet

Ingredients

  • 1 package Fontaine Family veal kefta
  • 3 pita breads cut in half, you will only need 5 halves
  • 250 ml (one cup) plain yogurt
  • 125 ml (½ cup) finely chopped cucumber
  • 125 ml (½ cup) feta cheese
  • 30 ml (2 tablespoons) parsley, chopped
  • 30 ml (2 tablespoons) mint, chopped

Preparation

  1. Preheat oven to 375°F.
  2. Cut veal kefta in half and press each half veal kefta onto the inside of the pita halves. Press lightly to adhere pita and meat mixture. Repeat.
  3. Place the stuffed pitas in a lightly oiled frying pan and brown for one minute on each side over medium heat.
  4. Place pitas on a parchment-lined baking sheet and bake for 10 minutes.
  5. In a small bowl, mix yogurt, cucumber, and feta until you achieve a dip-like consistency.
  6. Once cooking is complete, cut the pita halves into quarters, arrange them on a serving platter, and serve with the yogurt, cucumber, and feta dip.

Side dishes

Tips and Tricks

To be enjoyed with lunch or as an appetizer, depending on the occasion.