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.
- 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.