Turkey Lahmacun
Servings 6 pitas
Ingredients
Harissa dill yogurt sauce
- 1 cup Greek yogurt plain
- 2 tablespoons harissa
- 2 tablespoons chopped dill
- juice of ½ lemon
- salt and pepper
Cherry tomato sumac salad
- 1 pint cherry tomatoes halved
- ½ red onion thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons extra virgin olive oil
- juice of ½ lemon
- 2 teaspoons sumac
- salt and pepper
Turkey lahmacun
- ½ red bell pepper roughly chopped
- 2 shallots roughly chopped
- 1 jalapeno seeded and roughly chopped
- 4 garlic whole
- ⅔ cup parsley
- 8 ounces ground turkey
- ¼ cup tomato paste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- 6 pita breads
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- Prepare harissa dill yogurt sauce. In a medium bowl, combine yogurt, harissa, dill, and lemon juice. Season with salt and pepper and set aside.
- Make tomato sumac salad. Combine cherry tomatoes, red onion, cilantro, olive oil, and lemon juice in a medium bowl. Season with salt and pepper and set aside.
- Combine bell pepper, shallots, jalapeno, garlic, and parsley in a food processor. Pulse until finely chopped. Add turkey, tomato paste, olive oil, paprika, coriander, cumin, salt, pepper, and baking soda. Pulse until well combined.
- Spread about ¼ cup turkey filling per pita bread, spreading the filling to make a thin layer. Place the lahmacun on the prepared baking sheet and bake for 10-12 minutes, rotating the pan halfway through.
- Remove lahmacun from the oven and let sit for 2 minutes to allow the juices to get reabsorbed. Transfer to serving plates and top with harissa dill yogurt sauce and cherry tomato sumac salad. Serve immediately.
Notes
You can prepare the harissa dill yogurt sauce and turkey filling the day before.
