Vegetarian Pita Kebab




  • 1 stale pita
  • 1 cup of bulgur wheat
  • 1 teaspoon of chili paste
  • 1 teaspoon tomato paste
  • 1 teaspoon each of cumin, dry curry, paprika, salt
  • 1 tablespoon of butter
To fry:
  • Olive oil
For service:
  • 1 bunch of purslane
  • 2 cups of yogurt

Take the stale pita in a deep bowl and fill it with enough water to cover it. Soak the pita in water until it softens.
Drain the water of your softened pita and squeeze it well. Take it in the mixing bowl. Add the bulgur and start kneading.
Cover and leave for half an hour at room temperature to allow the bulgur to swell enough.
After the mixture has rested enough, add the tomato paste, salt and spices on it and knead well. Take marble-sized pieces from the meatball dough and roll them in your palm.
Heat the olive oil in the pan and fry the meatballs. After the frying process is finished, melt the butter in the same pan. Add thyme and chili pepper to taste and mix the previously fried meatballs by gently turning them in this oil.
Mix the washed purslane with strained yogurt and spread it on the bottom of the serving plate. Place the small meatballs you have flavored in butter on it and serve.


 

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