Kofta platter
This recipe was developed by Chef Paul Sprunger at the University of Wisconsin Madison during one of our product trainings.
Servings: 10
Serving size: 5 ounces
Ingredients
5 pita breads
pan spray, as needed
2 ounces olive oil, divided
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon dry oregano leaves
1 teaspoon Za’atar spice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
2 pounds Impossible beef bulk
8 ounces OmniPork ground
3 ounces Kalamata olives, pitted, halved
3 ounces roasted red peppers, dived
1 poblano pepper, charred, skin removed, seeded and diced
2 ounces fresh oregano, minced
2 ounces fresh mint, minced
2 ounces fresh chives, minced
6 ounces baby spinach
1/2 pint cherry tomatoes
2 teaspoons balsamic glaze
Preparation
- Cut pita into 8 triangles. Spray lightly with pan spray and sprinkle evenly with granulated garlic. Bake in 350 degree oven for about 10 minutes until crisp. Set aside to cool.
- Mix Impossible ground and OmniPork with salt, pepper, seasonings, fresh herbs, olives, roasted red peppers and poblano peppers. Lightly mix until everything is evenly incorporated. Spray baking dish with pan spray and pat meat mixture onto baking pan until it is flat and uniform. Bake in 350 degree oven for 15-20 minutes until just reaching an internal temperature of 165. Do not overbake.
- Sauté cherry tomatoes in 1 ounce of olive oil until blistered and starting to opo open. Add spinach and quickly wilt.
- Arrange pita chips around perimeter of platter or in a serving dish.
- Sprinkle cherry tomatoes and spinach over the top of the kofta. Drizzle with olive oil and balsamic glaze.
- Can be served as an appetizer platter or serve a 5-ounce portion with pita chips as an entrée.