Ingredients
- ⅓ cup medium-grain couscous or bulgur wheat
- 1 ¼ pounds ground turkey
- 4 cloves garlic, chopped
- 4 teaspoons Urfa or Aleppo chili pepper flakes, plus more as desired for sprinkling
- 3 scallions, thinly sliced
- 2 tablespoons chopped cilantro
- ½ to 1 teaspoon ground cumin, or to taste
- ½ teaspoon curry powder
- 4 tablespoons extra virgin olive oil, plus a little extra if needed
- ¼ to ½ teaspoon salt, or to taste
- 1 head of hearts of romaine, core removed and leaves separated
- Fresh mint leaves
- 2 lemons, quartered
- Nutritional Information
Nutritional analysis per serving (4 servings)
431 calories; 25 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 32 grams protein; 97 milligrams cholesterol; 319 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings (12 patties)
Preparation
- Combine couscous or bulgur wheat with 1/3 cup boiling water in a bowl and wait for grains to soften, 10 minutes for couscous, 15 to 20 for bulgur. Spread on plate to cool.
- Add ground turkey, garlic, 2 teaspoons chili flakes, scallions, cilantro, cumin, curry powder, 2 tablespoons of olive oil and salt. Mix well then knead until smooth. Wet hands and form into 12 patties.
- Heat remaining oil in a large pan until just smoking. Add patties so that there is enough space between them so they can be turned with a spatula.
- Cook until crisp and lightly browned on each side, about 12 minutes total.
- Arrange romaine around edge of a platter. Put patties in center and garnish with mint and lemon wedges. Sprinkle with more chili flakes, to taste. To eat, wrap a leaf of romaine around a bit of kebab, a leaf or two of mint, and a sprinkle of chili flakes and a squirt of lemon.
Dining and Cooking