
Sumac turkey-stuffed pittas
- Ailsa Burt
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Serves 2
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 4.3 out of 5.19 ratingsRate
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Pair subtly spiced sumac turkey meatballs with sweet-and-sour slaw for a vibrant dinner. This recipe takes just 25 minutes to make and is budget-friendly, too
Freezable (raw meatballs only)
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
300g turkey mince
-
1 tsp sumac
-
1 tsp ground cumin
-
1 garlic clove
crushed
-
1 lemon
zested and juiced
-
1 tbsp olive oil
-
¼ white cabbage
finely sliced
-
small bunch of mint
leaves picked and chopped
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½ red onion
finely sliced
-
½ cucumber
deseeded and chopped
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3 tbsp pomegranate seeds
-
2 large pittas
toasted (gluten-free, if needed)
-
dairy-free natural yogurt
to serve
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Nutrition: Per serving
-
kcal505
-
fat16g
-
saturates3g
-
carbs43g
-
sugars13g
-
fibre8g
high
-
protein44g
-
salt0.8g
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Method
-
step 1
Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands. Form into 10 small balls, about 30g each. Heat the oil in a pan over a medium heat and fry the balls for 8-10 mins, shaking the pan now and then until browned and cooked. Or if using an air fryer, heat to 180C, brush the meatballs with oil and bake for 10-12 mins, turning halfway through.
-
step 2
Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice. Season. Stuff the slaw and meatballs into the pittas and serve with the yogurt.
Recipe from Good Food magazine, April 2023
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A star rating of 4.3 out of 5.19 ratings
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