Middle Eastern Turkey Cutlets
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 23 G., saturated fats 5 G., proteins 37 G., carbohydrates 40 G., fiber 6 G., cholesterol 97 mg, sodium 1192 mg, sugar 9 G.
Calories 500, total fat 23 G., saturated fats 5 G., proteins 37 G., carbohydrates 40 G., fiber 6 G., cholesterol 97 mg, sodium 1192 mg, sugar 9 G.
The North African spice blend ras el hanout, mixed into the ground turkey, imparts a stunning oriental flavor to these turkey cutlets, while the generous amount of spinach infuses them with a healthy fiber boost. The cutlets are grilled and served with pita bread and a side of carrots, also Middle Eastern-style, with coriander, cilantro, and orange juice. Plain natural yogurt works well in place of the sauce. Its delicate and refreshing flavor pairs perfectly with the meat and spicy vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cutlets and side dish
- 0.6 kg ground turkey
- 3 pitas, 15 cm in diameter, cut into 4 pieces
- 1/4 red onion, chopped
- 280g frozen chopped spinach, thawed and squeezed dry
- 2 teaspoons Moroccan ras el hanout
- 3 tbsp. l. olive oil
- 1 teaspoon coriander seeds
- 450 g carrots, thinly sliced diagonally
- 1/3 cup chopped fresh cilantro, plus extra for serving
- Juice of half an orange
- 1/4 cup plain whole milk yogurt, stir in
Moroccan spice ras el hanout
- 1 cinnamon stick
- 2 pieces of galangal
- 1 tbsp. ground ginger
- 8 allspice berries
- 8 white or green cardamom seeds
- 1 teaspoon of anise
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lavender
- 2 small pieces of orris root
- 5 dried rose buds
- 4 whole cloves
- 6 turmeric fruits
- 1/2 tsp ground cayenne pepper
- A pinch of mace
- Grind all ingredients
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Recipes with similar ingredients: ground turkey, spinach, coriander, pita
Cooking the dish according to the recipe:
- Preheat oven to broil mode. Process 2 pieces of pita bread in a food processor until coarsely crumbled. Add the red onion and pulse until finely chopped. Add the ground turkey, spinach, ras el hanout, 1 teaspoon of salt, and a pinch of ground black pepper; toss to combine. Form the mixture into 12 oval patties, 4 inches long and ½ inch thick, and place on a baking sheet. Brush the patties with 1 tablespoon of olive oil; sprinkle with salt and black pepper. Grill until golden brown and cooked through, about 6 minutes.
- Meanwhile, crush the coriander seeds with the flat side of a knife. Heat a large nonstick skillet over medium-high heat; add the remaining 2 tablespoons olive oil. Add the carrots and coriander and cook, stirring occasionally, until the carrots are tender, 7-9 minutes. Remove from heat, stir in the cilantro and orange juice, and season with salt and pepper to taste.
- Arrange the turkey patties, carrots, and remaining pita bread slices on plates. Top the patties with yogurt and sprinkle with chopped cilantro.Note
Regular natural yogurt makes a great sauce. Just stir it to make it thinner. Bonus: yogurt is packed with beneficial bacteria that improve digestion.
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