Preheat the broiler. Process 2 pita quarters in a food processor to make coarse crumbs. Add the red onion and pulse until finely chopped. Add the turkey, spinach, ras el hanout, 1 teaspoon salt and a few grinds of pepper; pulse until combined. Form the mixture into twelve 4-inch-long, 1/2-inch-thick oval patties on a baking sheet. Brush the patties with 1 tablespoon olive oil; season with salt and pepper. Broil until lightly golden and cooked through, about 6 minutes.
Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium-high heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7 to 9 minutes. Remove from the heat and stir in the cilantro and orange juice; season with salt and pepper.
Divide the turkey patties, carrots and the remaining pita quarters among plates. Top the patties with the yogurt and sprinkle the dish with more cilantro.
Plain yogurt makes a great sauce -- just stir it well to thin it out. Bonus: Yogurt is full of healthy bacteria, which is good for digestion.
Photograph by Ralph Smith
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.