I am a fan of anything that you can put in, on or wrapped by a pita. Because of that, I’m always looking for new, interesting Middle-Eastern meals. As a result of said search, I’ve come to really like the Moroccan seasoning called ras el hanout.
So, when flipping through Food Network Magazine, and came across this recipe for Middle Eastern Turkey Patties, served with pita and drizzled with yogurt, I knew I’d like it. But… why were they green??? The answer? Chopped frozen spinach mixed right into the turkey mixture. Brilliant!! The spinach gives the patties a ton of moisture which sometimes turkey lacks and gives it a glorious mean, green health boost on top of it!
Since everything for the patties is mixed in a food processor, this comes together super quick and with minimal mess. As any of you who stop by this blog regularly will know and notice, I’ve deleted the cilantro and replaced it with the first cutting of my home-grown mint. The patties have tons of unique flavor and the fresh, orange-scented carrots make a great side dish.
Middle Eastern Turkey Patties
Serves 4
Ingredients:
3 6-inch pitas, quartered
1/4 red onion, roughly chopped
1-1/4 pounds ground turkey
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 tsp ras el hanout
Kosher salt and freshly ground pepper
3 Tbsp extra-virgin olive oil
1 tsp coriander seeds
1 pound carrots, thinly sliced on the diagonal
1/3 cup chopped fresh cilantro, plus more for topping [I used my mint, but you do you]
Juice of 1/2 orange
1/4 cup plain whole-milk yogurt, stirred
Procedure:
- Preheat the broiler. Process 2 pita quarters in a food processor to make coarse crumbs. Add red onion andpulse until finely chopped. Add the turkey, spinach, ras el hanout, 1 tsp 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 Tbsp 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 Tbsp 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 (or mint) 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 (or mint)
