Kofte In Pita Pockets - cooking recipe

Ingredients

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)

Preparation

Preheat the oven to 425 degrees F.
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.
Shallow-fry for about 6 minutes, turning frequently, until golden brown.
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.
Fill pita with onion rings, tomato wedges, and a few Kofte.