Sumac turkey-stuffed pittas

Name: Sumac turkey-stuffed pittas
Total time: 25 min
Yield: 2 portioner
Cuisine: Mellanöstern
Ingredients: 300 g turkey mince; 1 tsp sumac; 1 tsp ground cumin; 1 garlic clove crushed; 1 lemon zested and juiced; 1 tbsp olive oil; 0.25 white cabbage finely sliced; small bunch of mint leaves picked and chopped; 0.5 red onion finely sliced; 0.5 cucumber deseeded and chopped; 3 tbsp pomegranate seeds; 2 large pittas toasted (gluten-free; dairy-free natural yogurt to serve

A vibrant dinner featuring subtly spiced sumac turkey meatballs paired with a sweet-and-sour slaw, served in toasted pittas with yogurt. This budget-friendly recipe is ready in just 25 minutes.

2 portioner 25 min easyMellanöstern

Ingredienser

300 g turkey mince
1 tsp sumac
1 tsp ground cumin
1 garlic clove crushed
1 lemon zested and juiced
1 tbsp olive oil
0.25 white cabbage finely sliced
small bunch of mint leaves picked and chopped
0.5 red onion finely sliced
0.5 cucumber deseeded and chopped
3 tbsp pomegranate seeds
2 large pittas toasted (gluten-free (if needed))
dairy-free natural yogurt to serve

Gör så här

Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands.

Form the mixture 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.

Alternatively, if using an air fryer, heat to 180C, brush the meatballs with oil and bake for 10-12 mins, turning halfway through.

Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice and season.

Stuff the slaw and meatballs into the pittas and serve with the yogurt.