Although many cooks consider sauce a condiment or an afterthought, Lisa Richardson developed this recipe around her homemade sauce based on store-bought tahini. Richardson enjoys creating recipes and encourages her 8-year-old daughter to get involved in cooking. "She has her own recipe cards on which she jots down her new dishes," she says.
1/2 cup plain 2% Greek-style yogurt
1 tablespoon tahini (sesame seed paste)
1 teaspoon fresh lemon juice
1 garlic clove, minced
Dash of salt
1/4 cup chopped green onions
3 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon onion powder
1 pound ground turkey
2 (6-inch) whole-wheat pitas, cut in half
4 green leaf lettuce leaves
4 (1/4-inch) tomato slices
How to Make It
Combine first 5 ingredients in a small bowl.
Combine onions, parsley, 1/2 teaspoon salt, onion powder, and turkey in a large bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan, and cook for 4 minutes on each side or until done.
Line each pita half with 1 lettuce leaf; add 1 patty, 1 tomato slice, and 2 tablespoons tahini sauce to each pita half.
This was an ok meal, nothing fantastic,but still good. I used chicken instead of turkey. The chopped romaine salad on the side was also a really good, solid, basic salad. The fresh oregano was the key! That I would make again if needing something simple with ingredients I usually have on hand.
Made a great lunch--added fresh oregano and garlic to the turkey and some chopped fresh mint in the sauce. Some lettuce, cucumber, and red pepper slices filled up the pitas and me for the rest of the day!