Ingredients
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
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.
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By jcafeld2000_428148
Morgan Hill, CA
on May 23, 2011
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This was a BIG hit with my family. Juicy, well-seasoned meat in a pita. How can you go wrong? I followed the recipe to the letter. Because they are relatively thick, I think I grilled them a little longer than 3 minutes per side and I was careful to check the temperature. These patties are really moist due to the tomato paste and the vegetables so I wanted to make sure it hit 165 degrees. What a great way to use a package of boring, bland ground turkey!
By MartiniGirlNextDoor
Parkton, Maryland
on March 17, 2011
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This was absolutely fabulous!!! Thanks Bobby. And for those of you who've been looking for the preparation details, here you go: Whisk together 2 Tbsp of olive oil & the next nine ingredients (through black pepper. Add turkey and parsley, hand mix gently until combined. Cover and refrigerate for at least 1 hour. Can be made 8 hours in advance and refrigerated. ~Heat grill to high. ~Divide the mixture into 12 portions & roll into balls, flatten slightly. Brush the patties w/olive oil on both sides & season w/salt & pepper. ~Grill until golden brown on both sides & cooked through (about 3 mins per side. ~Whisk together lemon juice & 2 Tbsp olive oil, season w/salt & pepper. Add the spinach, toss lightly to coat. Fill each pita w/3 patties, top w/spinach, red onions & raita. ~For the apple raita: Stir together the yogurt, apple, salt, cinnamon & cayenne. Cover & refrigerate for at least 30 mins. Raita can be made two hours in advance. Enjoy!
By brigidmagnan
on March 07, 2011
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This is great recipe!! I make an apple salad to go with, all you need is fresh spinach, crumbled blue cheese,one granny smith apple (chopped and toasted walnuts, toss with honey mustard dressing (i like the yogurt based dressing, it goes great with these burgers!
Read all 27 reviews