Description
Delicious turkey koftas served in warm pitas with a fresh salad and creamy tahini sauce.
Ingredients
Scale
- 1 lb Ground turkey
- ½ Onion (grated)
- 2–3 Garlic cloves (minced)
- ¼ cup Fresh parsley (finely chopped)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Smoked paprika
- ¾ tsp Kosher salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil (for shaping and cooking)
- 1 cup Tomatoes (chopped)
- 1 cup Cucumber (chopped)
- ¼ Red onion (thinly sliced)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh mint (chopped)
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- Kosher salt and black pepper to taste
- ⅓ cup Tahini
- 2 tbsp Lemon juice
- 1 Garlic clove (minced)
- 3–5 tbsp Cold water (to thin the sauce)
- Kosher salt to taste
- 4 Pita breads or flatbreads
- Pickled turnips (optional)
- Sumac Onions (optional)
- Shredded lettuce (optional)
Instructions
- Make the Kofta Base: In a large bowl, combine 1 lb Ground turkey, ½ Onion (grated), 2-3 Garlic cloves (minced), ¼ cup Fresh parsley (finely chopped), 1 tsp Ground cumin, 1 tsp Ground coriander, 1 tsp Smoked paprika, ¾ tsp Kosher salt, and ¼ tsp Black pepper. Mix gently with your hands until just incorporated. Avoid overmixing so the kofta stays tender. Note: You can fry up a small amount of meat mixture, taste and adjust the seasoning.
- Shape the Kofta: Lightly oil your hands and form the mixture into small logs or oblong patties. You should get about 8–10 koftas, depending on how large you make them.
- Cook the Kofta: Heat a skillet over medium heat and add a thin layer of olive oil. Cook the kofta for 3–4 minutes per side, turning until browned and cooked through (internal temperature should reach 165°F / 74°C – use an instant-read thermometer to check). Alternatively, grill them over medium heat or bake in a 400°F (200°C) oven for about 15–18 minutes, flipping halfway.
- Make the Salad: In a bowl, combine 1 cup Tomatoes (chopped), 1 cup Cucumber (chopped), ¼ Red onion (thinly sliced), 2 tbsp Fresh parsley (chopped), 2 tbsp Fresh mint (chopped), 1 tbsp Olive oil, 1 tbsp Lemon juice, and Kosher salt and black pepper to taste. Toss to coat evenly and set aside.
- Make the Tahini Sauce: Whisk together ⅓ cup Tahini, 2 tbsp Lemon juice, 1 Garlic clove (minced) and 3-5 tbsp Cold water until the sauce reaches a smooth, pourable consistency. Season with Kosher salt to taste.
- Assemble the Pitas: Warm 4 Pita breads or flatbreads. Fill each with a handful of the salad, add 1–2 turkey koftas, and drizzle generously with tahini sauce. Top with Pickled turnips or Sumac Onions and Shredded lettuce if you like.
Notes
- For even cooking, ensure koftas are of uniform size.
- Adjust seasoning according to your taste preferences.
- Leftover koftas can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling or frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 kofta pita
- Calories: 450
- Sugar: 3g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 85mg