Cut the pita bread into squares using kitchen scissors and toast in the oven.

To make the white sauce, combine the yogurt and tahini in a bowl and mix well.

Add the minced garlic, lemon juice, and salt to the mixture and set aside.

Shape the kofta into balls.

Heat the vegetable oil in a skillet over medium heat, add the kofta balls, and sauté until lightly browned.

Add the tomato paste to the kofta, then pour in the tomato juice and stir.

Finally, add a pinch of mixed spices and salt. Let simmer on low heat for 3 to 4 minutes until the sauce thickens slightly.

To assemble, place the toasted bread as the first layer on a serving dish.

Add the tomato sauce as the second layer, then the prepared yogurt sauce as the third layer.

Top with the kofta balls and a little of the sauce.

Garnish with chopped parsley, toasted almonds, and pomegranate seeds. Enjoy!