Baked Kofta Pita Sandwich

Name: Baked Kofta Pita Sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 pounds ground lamb (or beef); 1 egg; 1 cup plain breadcrumbs; 2 garlic cloves, (minced); 1 teaspoon salt; 2 1/2 teaspoons ground sumac,; 2 teaspoons ground cumin; 1 1/2 teaspoons red pepper flakes; 1 1/2 teaspoons smoked paprika; 1/2 teaspoon ground sumac; 1/2 teaspoon red pepper flakes; 1/2 teaspoon smoked paprika; 6 warm Greek pita or flatbread; Hummus, (homemade or quality store-bought); 1 bunch fresh Italian parsley, (stems removed); 6 ounces baby arugula; 3 tomatoes, (cut into wedges); 1 English cucumber, (sliced into rounds); 1 onion, (sliced into rounds or half-moons); Olives; Jalapeño peppers, (optional)

5 from 11 votes

by Suzy Karadsheh

Updated: Aug 24, 2026

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This baked kofta pita layers warmly spiced lamb or beef patties with hummus, fresh vegetables, herbs, and olives for an easy 35-minute dinner.

Hand holding a baked kofta pita with hummus, cucumber, tomato, herbs, and olives.

A Weeknight Kofta Pita Inspired by Adana

The idea for this baked kofta pita sandwich came together at the last minute, on a day when my routine was a bit out of sorts. Without much of a plan for dinner, I decided it needed to be sandwich night.

Everything is piled onto warm Greek pita, making dinner simple but far from plain. The baked kofta take inspiration from Adana, a city in southern Turkey. My first introduction to Adana kofta was at a small Turkish restaurant in Atlanta, and I went back at least a dozen times! Eventually, I decided to try my hand at a homemade version.

Lemony sumac, red pepper flakes, and smoked paprika give the lamb or beef patties their warm, smoky flavor. Once they’re baked, I set them out with hummus, parsley, arugula, crisp vegetables, olives, and jalapeños so everyone can build their own kofta pita. It’s an easy weeknight dinner that also works beautifully as a make-your-own sandwich bar for a casual gathering.

Open-faced kofta pita topped with baked patties, hummus, cucumber, tomato, onion, and olives.

What You’ll Need to Make Kofta Pita Sandwiches

The kofta patties get their bold flavor from a warm, Adana-inspired spice combination. The same spices are sprinkled over the patties after baking for an extra layer of flavor.

Ground lamb or beef: Lamb brings a rich, distinctive flavor, but ground beef works just as well if that’s what you prefer.
Egg and plain breadcrumbs: These bind the meat mixture so the kofta patties hold their shape as they bake.
Garlic: Adds a savory backbone to the meat.
Sumac: This deep red Mediterranean spice has a tart, lemony flavor that balances the richness of the meat.
Ground cumin: Brings an earthy warmth.
Red pepper flakes: Add a gentle kick. You’ll use them in the kofta mixture and again as a finishing spice.
Smoked paprika: Gives the oven-baked patties a savory, smoky quality.
Greek pita or flatbread: Warm the bread before serving so it stays soft and pliable.
Hummus: Use homemade hummus or a good-quality store-bought option. It adds creaminess and helps hold the toppings in place.
Parsley and baby arugula: The parsley adds freshness, while arugula brings a light peppery bite.
Tomatoes, cucumber, and onion: This combination adds freshness and plenty of crisp texture.
Olives: Their briny flavor cuts through the rich kofta.
Jalapeños: Optional, but a few slices add a welcome pop of heat.

Six-step process for making kofta pita sandwiches, from mixing and shaping the meat to baking the patties and assembling the pitas.

How to Make Baked Kofta Pita Sandwiches

These kofta pita sandwiches take about 35 minutes from start to finish. Prepare the vegetables and other fixings while the kofta bake so everything is ready to serve at the same time.

Preheat the oven. Set your oven to 425°F.
Make the kofta mixture. In a large mixing bowl, combine 2 pounds ground lamb or beef, 1 egg, 1 cup plain breadcrumbs, 2 minced garlic cloves, 1 teaspoon salt, 2 1/2 teaspoons sumac, 2 teaspoons cumin, 1 1/2 teaspoons red pepper flakes, and 1 1/2 teaspoons smoked paprika. Use clean hands to mix until everything is well combined.
Shape the patties. Form the meat mixture into 18 to 24 small balls, then lightly flatten each one into a patty. Arrange them about 1 inch apart on a large baking sheet. Don’t crowd the pan; use two baking sheets if necessary.
Bake the kofta. Bake for 20 to 25 minutes, until the patties are well browned and cooked through. Ground lamb and beef should reach an internal temperature of 160°F when measured with a meat thermometer.
Prepare the finishing spices and toppings. While the kofta bake, mix 1/2 teaspoon each sumac, red pepper flakes, and smoked paprika in a small bowl. Warm the pita and arrange the hummus, parsley, arugula, tomatoes, cucumber, onion, olives, and jalapeños for serving.
Season the baked kofta. Remove the patties from the oven and sprinkle them with the finishing spice mixture while they’re still hot.
Assemble the kofta pitas. Spread each warm pita generously with hummus, then add the arugula and parsley. Top with 3 to 4 kofta patties and your choice of tomatoes, cucumber, onion, olives, and jalapeños.
Serve. Enjoy the kofta pitas open-faced or fold the bread around the filling to make a wrap.

My Tips for the Best Kofta Pita

Keep the kofta small. Two pounds of meat should make about 18 to 24 patties. This gives you 3 to 4 patties for each pita.
Flatten them lightly. The kofta should look like small patties rather than round meatballs, which helps them bake evenly and fit comfortably on the pita.
Give the patties room. Leave about 1 inch between them so they can brown. If your baking sheet looks crowded, divide the kofta between two pans.
Prepare the toppings while the kofta bake. Slice the vegetables, arrange the herbs and olives, and set out the hummus so dinner stays within the 35-minute timeframe.
Warm the pita just before serving. You want it soft and pliable enough to fold around the kofta and vegetables.
Make it a sandwich bar. Arrange the kofta, hummus, vegetables, greens, olives, and jalapeños on a large platter, then let everyone build their own pita.

Baked kofta patties served with warm pita, hummus, fresh vegetables, herbs, and olives.

What to Serve with Kofta Pita

These kofta pitas make a complete dinner on their own, especially when you load them with hummus, vegetables, fresh herbs, and olives. If you have a little extra time, serve them with warm homemade pita bread.

For a larger spread, arrange the kofta and toppings on a platter and add one or two simple extras:

Set out tahini sauce or cooling tzatziki alongside the hummus.
Add a crisp, lemony fattoush salad.
Serve with herb-packed tabouli salad for even more freshness.

This setup works just as well for a relaxed weeknight dinner as it does for a casual gathering. Everyone can build their pita exactly how they like it!

How to Store and Reheat Kofta

Store leftover cooked kofta in an airtight container in the refrigerator for up to 4 days. Keep the patties separate from the pita, hummus, and fresh toppings so every component keeps its best texture.

Reheat the kofta until the center reaches 165°F, then assemble the sandwiches with freshly warmed pita and your choice of toppings.

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Try our all-natural Sumac!

This tangy, smokey, slightly sour spice is just what you need to give your recipe extra zing.

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a jar of sumac from the mediterranean dish.

Founder and CEO of The Mediterranean Dish | Two-time New York Times Best Selling Cookbook Author | Specializing in Mediterranean Cuisine

Suzy Karadsheh is a true daughter of the Mediterranean. She was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, and just a boat ride away from places like Italy, Greece, Turkey, Lebanon, Palestine, and Israel.
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