Quinoa-and-Turkey Patties in Pita with Tahini Sauce

 

These patties are inspired by the Middle Eastern dish kibbe, most often made of ground lamb and bulgur wheat. The combination of turkey and quinoa is particularly rich in protein, with a chewy texture that contrasts nicely with the crisp cucumber and red-onion slices, and the creamy tahini dressing served alongside.

 

Ingredients :

 

• 2¼ cups water, or more as needed
• 1 cup quinoa, rinsed and drained
• 1 garlic clove
• ¼ cup tahini (sesame seed paste)
• ¼ cup fresh lemon juice
• 12 ounces ground turkey, preferably at least 7% fat
• ¼ teaspoon plus 1 pinch ground allspice
• ½ teaspoon plus 1 pinch ground cumin
• Pinch of crushed red pepper flakes (optional)
• 2 tablespoons finely chopped fresh mint
• 2 scallions, trimmed and finely chopped
• Coarse salt
• 2 teaspoons neutral-tasting oil, such as canola or safflower, plus more if needed
• 6 lettuce leaves, torn into large pieces
• 1 English cucumber, thinly sliced
• 1 small red onion, halved and thinly sliced
• 6 pitas (6-inch)

 

Method :

 

1. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
2. Meanwhile, process garlic, tahini, lemon juice, and remaining ¼ cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
3. In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and ¾ teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
4. Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
5. Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.

 

per serving: 434 calories; 2.1 g saturated fat; 6.9 g unsaturated fat; 32.5 mg cholesterol; 60 g carbohydrates; 23 g protein; 380 mg sodium; 5.1 g fiber