Turkey and Pine Nut Pita Pocket with Cucumber-Mint Yogurt Sauce
Serves 6.
Note: To toast pine nuts, warm them in a dry pan over medium heat, tossing occasionally, until fragrant. Flavored with mint, cilantro and cumin and spiked with toasted pine nuts, this Middle Eastern version of a turkey burger will soon become a family favorite. From Meredith Deeds.
Sauce:
• 1 c. nonfat plain Greek yogurt
• 1/2 c. grated cucumber
• 2 tbsp. chopped fresh mint
• 1 garlic clove, minced
• 1 tbsp. lemon juice
• 1 tsp. honey
• 1/4 tsp. salt
Patties:
• 1 1/2 lb. ground lean turkey
• 2 tbsp. finely chopped fresh mint
• 2 tbsp. finely chopped fresh cilantro
• 1 cup finely chopped onion
• 3 tbsp. toasted pine nuts (see Note)
• 2 tbsp. olive oil
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 6 (6-inch) whole wheat pitas, halved
• Baby lettuce
• Thinly sliced cucumbers
Directions
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
To prepare the sauce: In a medium bowl, whisk together yogurt, cucumber, 2 tablespoons mint, garlic, lemon juice, honey and 1/4 teaspoon salt. Cover and keep chilled until ready to use.
To prepare the patties: Combine turkey, 2 tablespoons mint, cilantro, onion, pine nuts, oil, cumin, 1/2 teaspoon salt and pepper in a large bowl. Mix well.
Using about 1/4 cup mixture for each patty, mold into a sausage shape. Moistening your hands will help mold the meat mixture.
Place patties on the preheated grill. Cook, turning a couple of times, until meat is cooked to 165 degrees, about 10 minutes total. Remove and let rest for 5 minutes. Then cut each on the diagonal.
Stuff each pita half with some lettuce, cucumber slices, a couple of tablespoons of the yogurt sauce and 2 turkey patty (both halves).
Nutrition information per serving:
Calories434Fat19 gSodium630 mg
Carbohydrates37 gSaturated fat4 gCalcium96 mg
Protein33 gCholesterol88 mgDietary fiber5 g
Diabetic exchanges: 1 vegetable, 2 bread/starch, 3½ lean meat, 1½ fat.
