Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce
Crispy lamb patties stuffed into pita have been pleasing eaters from the Mediterranean to the Middle East for centuries. This version trades lamb for plant-based “beef,” seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic. The plant-based meat mixture is somewhat loose; getting a good hard sear is the key to helping these patties stay together. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these plant-based pitas a hearty and flavorful meal.