Turkey Kofte with Apple Raita and Spinach

Total Time:
2 hr 20 min
30 min
1 hr 30 min
20 min

4 servings

  • For the Turkey:
  • 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
  • For the apple raita:
  • 1 cup Greek yogurt
  • 1 Granny Smith apple, cored and finely diced
  • 1/2 teaspoon kosher salt
  • Pinch ground cinnamon
  • Pinch cayenne pepper
Watch how to make this recipe.
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...