Sumac turkey-stuffed pittas
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Sumac turkey-stuffed pittas

By Ailsa Burt

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 505
  • fat 16g
  • saturates 3g
  • carbs 43g
  • sugars 0g
  • fibre 8g
  • protein 44g
  • salt 0.8g

Ingredients

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

Method

  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.

  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.

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