Turkey Pita Recipe

Our turkey pita mix is good for lunch, as a light appetizer, or even for dinner.


| October/November 1995



turkey pita

Turkey pita is as inviting a meal as any other variation on the pocket bread sandwich.


Photo by Fotolia/Λεωνιδας

Falafel, lamb, ground beef — practically anything goes with pita bread. Why not ground turkey? You could also serve the mix for this spicy sandwich filling over rice for dinner.

Turkey Pita

1 tsp olive oil
1 lb ground turkey (I purchase ground dark meat, which is less expensive.)
1 medium onion, chopped
2 large cloves garlic, minced
1/4 tsp jalapeno, minced, or 1/8 tsp ground cayenne pepper
1 tsp cinnamon
1/2 tsp chili powder
1/2 tsp allspice
1/2 tsp oregano
1 cup drained canned tomatoes in puree, coarsely chopped (save the puree)
1/2-1 cup reserved tomato puree (save remainder for thinning later)
1/2 cup celery, finely chopped (2 stalks)
1/4 cup black or green pitted olives, chopped
1 cup apple, chopped into 1/2-inch pieces
salt and pepper to taste
romaine lettuce, chopped
pita bread, whole wheat or white
 

In a large skillet, heat the olive oil and fry the turkey until it starts to brown. Add the onions, garlic, and hot pepper; and sauté until limp. Stir in the spice and sauté for a minute or so. Add the chopped tomatoes, 1/2 cup of the puree, celery, olives and apples. Simmer until the vegetables are tender (about 15 minutes). Add additional puree if the sauce is too thick. Add salt and pepper to taste. Lightly toast pita bread, slice in half, and stuff with picadillo and chopped lettuce.


For more innovative ways of using turkey see Recipes for Turkey Beyond Thanksgiving Dinner.




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