Ingredients
Preparation
Step 1
Using Ground Meat Kebab (recipe above), roll the meat into little balls the size of a large walnut. Sauté in batches in a little oil in a large frying pan, turning them until they are browned all over but still a little pink inside. You can do this in advance, if you wish, and heat them through, covered with foil, in the oven when you are ready to serve.
Step 2
Open out a pita, toast it under the broiler, and break it into small pieces at the bottom of a serving dish. Just before serving, pour 4 cups plain whole-milk yogurt, which should be at room temperature, over the toast and drop the meatballs on top. Fry 3 tablespoons pine nuts very briefly in 1/4 stick (2 tablespoons) butter and sprinkle them over the dish with their butter.
