Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Cook until crisp and lightly browned on each side, about 12 minutes total.
  5. 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