Syrian kofte, pickled white cabbage, preserved lemon & yoghurt pitta sandwich [Josh Katz] from #Cook for Syria: The Recipe Book 2016 (page 136) by Serena Guen and Clerkenwell Boy

  • ground allspice
  • minced beef
  • pitta bread
  • red cabbage
  • ground cayenne pepper
  • ground cinnamon
  • dill
  • mint
  • nutmeg
  • onions
  • parsley
  • caster sugar
  • tahini
  • minced lamb
  • breadcrumbs
  • Aleppo red pepper flakes
  • white pepper
  • biber salçasi
  • tinned chopped tomatoes
  • date syrup
  • white cabbage
  • apple cider vinegar
  • cumin seeds
  • turmeric
  • Turkish yoghurt
  • preserved lemons
  • tomatoes
  • green chillies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on November 06, 2017

    I only made the kofte and served them with the spinach & lentil soup of the same book. The spices are very sweet (think mulled wine), so they do need something bitter/acidic for contrast. The soup worked, I'm sure the cabbage and yogurt of this recipe would work too.

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