Turkey Koftas

I love ground turkey.  Never being one to wait for the holidays to partake of this delicious bird, I set out to deviate from my standard ground turkey recipes and explore new recipe terrain.

I came across a recipe for Turkey Koftas on the blog The Kitchn [sicc].  This recipe marries both Indian and Greek flavors into a cohesive dish that is a simple, divine summer dish.

My husband does not like raw onions, so I altered the below recipe.  I sauteed the onions in olive oil over medium heat for approximately 20 minutes until they had softened and begun to turn a rich golden brown, sticky with intense flavor.  I added the sauteed onions directly to the ground turkey mixture and not to the yogurt cucumber herb sauce.  I tend to have a heavy hand with dill, as it is one of my favorite herbs.  I also added a local, salty Greek feta with kalamata olives.

I used the actual pockets of the pita bread as I think it is a little less doughy, focusing more on the substance of the meat, vegetables, and sauce.  I served with a side of roasted red potato wedges.

Turkey Koftas
The Kitchn [sicc]

1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1 pound ground turkey (dark meat preferable)
1/2 cup spring onions (or a mild-tasting onion such as Vidalia), finely diced, divided
2 tablespoons finely chopped mint
2 tablespoons finely chopped dill
1 1/2 teaspoons salt, divided
1/2 teaspoons freshly ground black pepper, divided
2 Kirby cucumbers
1 cup plain Greek yogurt
3 tablespoons olive oil
2 medium tomatoes cut into 1/4-inch slices
4 whole wheat pitas, warmed in an oven or a toaster

In a small skillet over medium-high heat, toast the coriander and cumin seeds until fragrant, 1 to 2 minutes. Remove from heat and grind, using a mortar and pestle or a spice grinder.

In a large bowls, combine turkey, 1/4 cup spring onion, 1 tablespoon mint, 1 tablespoon dill, ground spices, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix together until well combined and form into 8 oval patties.

Finely dice one of the cucumbers; slice the other cucumber into 1/4-inch slices and set aside by the tomatoes. In a small bowl stir together the diced cucumber, yogurt, and the remaining onion, mint, dill, salt, and pepper.

In a large skillet, heat oil over medium-high heat until shimmering. Cook the patties until browned on all sides and cooked through about 12 minutes. Divide the patties, the tomatoes and sliced cucumber among the pitas. Top generously with the yogurt-cucumber sauce, fold to enclose and serve.

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