Lamb Kofte Mini Pitta Wraps

15 minutes
15 items
12 servings
This is a great, versatile recipe working well as small share plates or as a main. It can easily be adapted and works well with the bold aioli.


  • 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

MasterFoods Professional Gluten Free Roast Garlic Aioli 2.2kg

Cooking Instructions:

  1. 1
    Heat large frying pan and heat oil over medium heat. Cook koftes for 10 to 15 minutes until golden brown and cooked through.
  2. 2
    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.


  1. 1
    Replace kofte with sweet potato falafels for a vegetarian option.
  2. 2
    Add MasterFoods™ Paprika and ground cumin to the aioli to make a boldly flavoured Middle Eastern style dip.
  3. 3
    Aioli is also great glue for helping herbs and crumbs coat cooked meats and roasted vegetables.

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