Turkey Kofte with Apple Raita and Spinach
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 572
- Total Fat
- 38
- Saturated Fat
- 9
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 42
- Cholesterol
- 127
- Sodium
- 1006
- Total: 2 hr 20 min
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 20 min
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.
- 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.