Finished Dish
Grilled beef koftas served with:
• Zaatar labneh sauce
• Fresh lemony herb salad
• Pickled pearl onions and cucumbers
• Pomegranate seeds
• High-quality finishing olive oil
• Grilled lemon wedges

1. Fresh Pita Bread (Yields 8 small pitas)

Ingredients:
● 1 cup warm water (240g at 105–110°F)
● 1 packet active dry yeast (2¼ tsp or 0.25 oz)
● ½ tsp granulated sugar (2g)
● 3 cups all-purpose flour (360g – divided: ½ cup & 2½ cups, plus more for dusting)
● 2 tbsp olive oil (28g)
● 1 tsp salt (7g)

Instructions:
● Serve warm or at room temperature.
● In a stand mixer bowl, combine warm water, yeast, and sugar. Whisk in ½ cup flour and let sit uncovered in a warm spot until bubbly (about 15 min).
● Add olive oil, salt, and remaining 2½ cups flour. Mix by hand with a wooden spoon until shaggy, then use the dough hook to knead for 3 minutes. Cover with a clean towel and rest 10 minutes.
● Knead again for 2 more minutes. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise until doubled (about 1 hour).
● Preheat Prokan Kano Oven to 475°F.
● Punch down dough, turn onto a floured surface, divide into 8 portions, shape into balls. Cover and rest 10 minutes.
● Roll out each ball into a 6-inch round (one or two at a time to prevent drying).
● Bake on stone surface for 2 minutes (rotating for even cooking), flip, and bake another 2 minutes.
● Serve warm or at room temperature.

2. Zaatar Labneh Sauce

Ingredients:
● 2 cups full-fat Greek yogurt (hung overnight)
● 30g zaatar
● Zest of 2 lemons
● Zest of 1 orange
● 50g olive oil (high quality)
● 20g lemon juice
● 2 cloves garlic (grated)
● Kosher salt to taste

Instructions:
● Mix hung yogurt with all remaining ingredients until smooth and well combined.
● Hang Greek yogurt in a cheesecloth-lined strainer in the fridge overnight. Discard liquid.

3. Beef Kofta

Ingredients:
● 800g ground beef
● 125g onion, finely minced
● 3 large garlic cloves, minced
● 60g fresh parsley, finely chopped
● 60g fresh cilantro, finely chopped
● 10g each: ground cinnamon, cumin, paprika, dried oregano, Chinese five spice
● 10g salt (adjust to taste)
● 10g black pepper (adjust to taste)

Instructions:
● Grill over Prokan Grill, flipping regularly for even cooking. Internal temp should reach 160°F.
● Combine all ingredients and mix thoroughly by hand or in a stand mixer with paddle attachment.
● Form onto skewers or into small meatballs.
● Can be made ahead and stored in the fridge. Bring to room temp for 20 minutes before grilling.

4. Herb Salad

Ingredients:
● 50g cilantro
● 50g parsley
● 30g dill
● Lemon juice, nice olive oil, kosher salt, and black pepper to taste

Instructions:
● Toss herbs in a bowl with lemon juice, high-quality olive oil, salt, and pepper. Adjust to taste.
● Pick herb leaves and discard most stems.

5. Pickled Pearl Onions

Ingredients:
● Peeled and halved purple pearl onions
● 2 small purple beets (peeled)
● 250g white vinegar
● 100g rice vinegar
● 250g water
● 200g sugar
● 8g each: coriander seeds, kosher salt, black peppercorns, mustard seeds
● 2 star anise
● 1 whole cinnamon stick (Or substitute 40g of store-bought pickling spice for simplicity)

Instructions:
● Use same day or store for up to 4–6 weeks. Flavor improves with time.
● Place pearl onions and beet pieces in a clean lidded container.
● In a pot, bring vinegars, water, sugar, and spices to a simmer. Turn off heat, strain out solids.
● Let pickling liquid cool for 5 minutes, then pour over onions and beets.
● Let cool uncovered to room temperature before sealing and refrigerating.