Kefta with Two Sauces

1. 1

   In a bowl, combine the meat with 2 teaspoons of cumin and the parsley, salt, pepper and cinnamon.

2. 2

   Squeeze any excess liquid from the grated onion; add to the meat.

3. 3

   Mix well.

4. 4

   Form the meat into eight 1/2-inch-thick oval patties.

5. 5

   Melt the butter in a small skillet.

6. 6

   Add the garlic and cook over moderate heat until fragrant but not browned, about 1 minute.

7. 7

   Transfer to a small bowl and whisk in the yogurt.

8. 8

   Season with salt and pepper.

9. 9

   In the same skillet, warm the tomato sauce over moderate heat and stir in the cayenne and the remaining 2 teaspoons of cumin.

10. 10

    In a nonstick skillet, heat the oil until shimmering.

11. 11

    Add the kefta and cook over moderate heat, turning occasionally, until cooked through, 10 minutes.

12. 12

    Place the pitas on 4 plates and top with the kefta.

13. 13

    Spoon some tomato and yogurt sauce over the kefta and serve, passing the remaining sauce at the table.

* Per serving · 4 servings · Values may vary.