Chicken Kofta on a pita

One of the beautiful things about living overseas in different places is seeing in person how different cultures celebrate holidays. We are now months in to our experience in arguably our most conservative Muslim country, and seeing how Ramadan is celebrated. Interestingly, so much the same yet so different from seeing this celebration in other countries.

Ramadan is a month-long (one moon cycle) celebration of one's faith, most visually notable by the fasting from dawn until dusk. Also part of the celebration is reflection, prayer, charity and reading of the Quran. While fasting lasts from dawn until dusk, the daily routine also includes breaking one's fast at dusk, with a meal called Iftar, before heading to prayer. After prayer, much heartier fare is enjoyed, but that iftar is important. This is my version of a favorite served for iftar, though usually it is made with beef or lamb. Here, I offer a chicken version.

The kofta mixture is very quick to pull together in a food processor. You can do this early in the day, or even the day before. Scooping it onto the pita, and then broiling takes minutes, so have your toppings ready. My favorite is hummus and a drizzle of pomegranate molasses.

Because I can't help myself, I always add extra veggies: I roasted the veggies in the oven before broiling the pitas. The pitas broil very quickly so you can serve everything warm all at once.

Chicken Kofta on a Pita

Yield: 8 - 12 pita halves

Ingredients

4 to 6 (6-inch) pitas with pockets

Neutral oil, for greasing the pan

1 small yellow onion, roughly chopped

1/3 cup chopped parsley leaves and stems

2 garlic cloves

1 1/2 teaspoons salt

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

1/4 teaspoon cardamom

1 teaspoon Aleppo chile flakes

1.5 pounds ground chicken

For serving

Hummus

labneh

toum

Pomegranate molasses

Instructions

Using kitchen shears or a small sharp knife, gently cut around the edges of each pita, then gently pull apart to split it into two. Repeat to end up with 8 - 12 pita halves (you may need additional pitas later). Lightly grease two large baking sheets; set aside.

Make the kofta mixture

Add onion, parsley, garlic, salt, coriander, cumin, allspice, cardamom and Aleppo flakes to a food processor and pulse until the onion, parsley and garlic appear very finely chopped. Transfer to a medium bowl, add chicken and mix very well to combine.

When ready to bake

Using a 1/4-cup measure, firmly scoop a portion of the kofta mixture against the side of the bowl and transfer to the center of the inner side of each pita. Spread the mixture into a thin, even layer from edge to edge of the pita. Transfer up to 7 pitas to the prepared baking sheet. (It’s OK if the edges of the pitas slightly overlap.) If there is extra kofta mixture left over, repeat the process with additional pita halves. Set the additional pitas aside to broil after the first batch is done.

Broil

Place oven rack in upper third of the oven; heat to high broil. Transfer baking sheet to oven and broil, rotating the baking sheet halfway through, until meat is nicely cooked and charred in spots, 5 to 10 minutes.

Serve the pitas topped with a dollop of hummus, labneh or toum, Drizzle with pomegranate molasses, if desired. Enjoy!