Directions

For the Turkey:

Ingredients

6 tablespoons olive oil
3 tablespoons tomato paste
1 small red onion, finely grated
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne powder
Salt
Freshly ground black pepper
1 1/2 pounds ground turkey, 90 percent lean
1/4 cup finely chopped flat-leaf parsley
1 lemon, juiced
1/2 pound baby spinach, washed and dried

Pita bread, lightly toasted
1 small red onion, halved and thinly sliced

Directions

For the apple
raita:

Ingredients

1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced
1/2 teaspoon kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

Directions

Whisk together 2 tablespoons of the oil, tomato paste,
onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. Add the turkey and
parsley and using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour
to allow the flavors meld. Can be made 8 hours in advance and refrigerated.

Heat the grill to high.

Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to
flatten slightly. Brush the patties on both sides with 2 tablespoons oil and season with salt and pepper.

Grill the kofte until golden brown on both sides and cooked through, about 3 minutes per side.

Whisk together the lemon juice and remaining 2 tablespoons of oil in a large bowl and season with salt and

pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Fill each pita with 3 of the
patties, top with spinach, red onions and raita. Place a patty Transfer the spinach to a platter and arrange
the kofte on top of the leaves. Top each patty with some of the raita.


For the apple raita:
Stir together the yogurt, apple, salt, cinnamon and cayenne in a small bowl. Cover and refrigerate for at
least 30 minutes to allow flavors to meld.

Cook's Note: This can be made 2 hours in advance.