Sumac turkey-stuffed pittas
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 300g turkey mince
- 1tsp sumac
- 1tsp ground cumin
- 1garlic clove, crushed
- 1lemon, zested and juiced
- 1tbsp olive oil
- ¼white cabbage, finely sliced
- small bunch of mint, leaves picked and chopped
- ½red onion, finely sliced
- ½cucumber, deseeded and chopped
- 3tbsp pomegranate seeds
- 2large pittas, toasted (gluten-free, if needed)
- dairy-free natural yogurt, to serve
Instructions
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.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.