- 4
Ingredients
- 1/3 cup medium-grain couscous or bulgur wheat
- 1 1/4 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
- 1/2 to 1 teaspoon ground cumin, or to taste
- 1/2 teaspoon curry powder
- 4 tablespoons extra virgin olive oil, plus a little extra if needed
- 1/4 to 1/2 teaspoon salt, or to taste
- 1 head of hearts of romaine, core removed and leaves separated
- Fresh mint leaves
- 2 lemons, quartered
Preparation
Step 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.
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.
YIELD 4 to 6 servings (12 patties)