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pan-frying Tex-Mex, Turkish
 Turkish-Style Ground Turkey Recipe-4666

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Serves 4 to 6
Cooking time: Takes 20 Minutes


  • 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


1. 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.

2. 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.


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.

© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 6 servings and using corn tortillas.


Nutritional Information

Nutrients per serving (% daily value)

832kcal (42%)
276mg (28%)
72mg (120%)
274mcg RAE (9%)
189mg (63%)
580mg (24%)
15g (75%)
47g (72%)
7mg (40%)

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