Recipes & Cooking Tips

If you've ever ordered a beef kofta wrap from a Mediterranean spot and wondered whether you could pull it off at home — you can. And it's honestly less complicated than it sounds.

Kofta is just spiced ground beef, mixed with herbs and aromatics, then shaped and grilled or pan-seared. Tuck those warm, juicy pieces into a soft wheat pita with crisp veggies and a cool tzatziki, and you've got a meal that punches well above its weight for the effort involved.

This recipe uses Mediterranean Bread Company's wheat pita bread as the base — because the pita matters here. A flimsy wrap will tear under the weight of all the fillings. Our wheat pita stays soft and pliable but holds together, with a subtle nutty flavor that complements the warm spices in the kofta.

What Makes a Great Beef Kofta Pita Wrap

The kofta itself is the star. Get the spice blend right and you can make the rest of the wrap as fancy or as simple as you want. The classic mix leans on cumin, coriander, paprika, and a pinch of cinnamon — that last one might sound off, but it's what gives kofta its signature warmth.

Don't skip the fresh herbs. A handful of chopped parsley (and mint, if you've got it) folded into the meat does more for the final flavor than any extra spice ever could.

Ingredients

For the Beef Kofta:

• 1 lb ground beef (80/20 works best — leaner gets dry)

• 1/2 small onion, finely grated

• 2 garlic cloves, minced

• 1/4 cup fresh parsley, finely chopped

• 2 tablespoons fresh mint, finely chopped (optional but good)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon allspice

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil (for the pan)

For the Wraps:

• 4 Mediterranean Bread Company Wheat Pita Breads

• 1 cup shredded romaine or mixed greens

• 1 tomato, diced

• 1/2 cucumber, sliced thin

• 1/4 red onion, thinly sliced

• Pickled turnips (optional)

For the Quick Tzatziki:

• 1/2 cup plain Greek yogurt

• 1/4 cucumber, grated and squeezed dry

• 1 small garlic clove, minced

• 1 tablespoon lemon juice

• Pinch of salt

• Fresh dill (optional)

Instructions

1. Squeeze the grated onion over the sink to remove extra liquid — wet onion makes the kofta fall apart in the pan. Then drop it into a mixing bowl with the ground beef.
2. Add the garlic, parsley, mint, all the spices, salt, and pepper. Mix with your hands until just combined. Don't overwork it or the texture turns dense.
3. Shape the meat into small oblong patties or short logs — about the size of your thumb is right. You'll get roughly 12-14 pieces from a pound.
4. Heat the olive oil in a skillet over medium-high. Cook the kofta for about 3-4 minutes per side, until they're well browned and cooked through (160°F internal). Resist flipping them too early — they'll release naturally when the crust is set.
5. While the kofta cooks, make the tzatziki. Stir the yogurt, grated cucumber, garlic, lemon juice, salt, and dill together. Taste and adjust. Done.
6. Warm the wheat pita breads in a dry skillet for about 30 seconds per side, just until soft and pliable.
7. Spread tzatziki inside each pita. Add the lettuce, tomato, cucumber, and red onion. Tuck in 3-4 pieces of kofta per wrap.
8. Add pickled turnips if you have them — they bring a tangy crunch that balances the richness of the beef.
9. Fold and serve right away while everything is warm.

Tips and Variations

• Make-ahead friendly: The kofta mix actually gets better after a few hours in the fridge — the spices have time to settle into the meat. Mix it the night before if you can.

• How to make beef kofta on the grill: If the weather's right, skewer the meat onto soaked wooden skewers and grill over medium-high for 8-10 minutes total, turning halfway. The smoke adds something a stovetop can't.

• Lamb swap: Sub in ground lamb (or a 50/50 lamb-beef mix) for a richer, more traditional flavor. Same spice blend, same method.

• Make it a bowl: Skip the pita and serve the kofta over rice or a chopped salad with extra tzatziki on the side.

• Heat it up: A pinch of cayenne or Aleppo pepper in the meat mix gives it a gentle kick if you like things spicier.

A Quick Note on Kofta

Kofta (sometimes spelled kefta or kufta) shows up across the Mediterranean, the Middle East, and South Asia, with each region putting its own spin on it. In Lebanon and Syria you'll see it with a heavy hand of parsley and mint. In Turkey it's leaner and grilled on metal skewers. In Egypt it tends to be spicier. The version here pulls from the Levantine tradition — the same general approach you'd find in a Beirut or Damascus kitchen.

Whatever the regional spin, kofta meatballs always lean on three things: good ground meat, fresh herbs, and warm spices. And it always wants a soft, fresh pita to wrap it up. That part is non-negotiable.

Share Your Creation

We would love to see your version of Beef Kofta Pita Wraps. Share your creations with us on social media and tag us @MedBreadCo.

Contact Information

For more delicious recipes and to learn more about our products, visit our website or contact us at:

• Phone: 205-583-2745

• Email: amy@pita.net

• Address: 166 West Valley Avenue, Birmingham, AL 35209

Disclaimer

This recipe is for informational purposes only. Please consult with a healthcare provider if you have any dietary restrictions or health concerns.