Turkish-Style Ground Turkey
In Istanbul, restaurants offer spicy ground meat fillers such as the one below enclosed in pita bread, but you often see the restaurateurs and their staff enjoying the same dish wrapped in a lettuce leaf. Theirs are of beef and lamb. Our version is with turkey, and we suggest trying it on a leaf of spinach or romaine when you’re in a salad mood.
For the jalapeño topping, fresh rather than canned jalapeños give Turkish-Style Ground Turkey more spark and added crunch. Of course, canned will do in a pinch.
Serves4 to 6
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecreamy, fruity, herby, hot & spicy, savory, spiced
- 3 tablespoons peanut or olive oil
- 2 large onions, finely chopped
- ¾ cup slivered almonds
- 2/3 cup currants
- 2½ pounds ground turkey
- ¾ teaspoon ground cumin
- ¾ teaspoon salt
- 2/3 cup dry red wine
- 18 corn or 12 flour tortillas, warmed or crisped just before serving
- 1 cup sliced jalapeño chili peppers
- 4 cups shredded lettuce
- 2 cups sour cream
- 1 cup thinly shredded fresh mint leaves
Heat the oil in a large frying pan set over medium-high heat. Add the onions, almonds, and currants and stir until the onions are wilted and the almonds browned, about 5 minutes. Stir in the turkey, cumin, salt, and red wine. Cook until most of the liquid has been absorbed, about 15 minutes.
To assemble, spread about 1/3 cup of the turkey filling in the middle of a tortilla. Top with sliced jalapenos, shredded lettuce, sour cream, and mint. Fold and serve.
1990 Victoria Wise and Susanna Hoffman