Total time: 36 minutes. Pomegranate molasses may be sold as concentrated pomegranate juice. Look for it in Middle Eastern markets, gourmet shops, and some large supermarkets. Its unique flavor makes it well worth seeking out, and a bottle lasts indefinitely in the refrigerator. If you can't find it, combine two tablespoons fresh lemon juice and two teaspoons honey, stirring until blended.
1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 pound lean ground turkey
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
4 (4-inch) pitas
1/4 cup plain low-fat yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
How to Make It
Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2 minutes or until tender. Add turkey; cook 3 minutes. Add tomato, 2 tablespoons parsley, tomato paste, and next 3 ingredients (through allspice) to pan; reduce heat to medium. Cook 5 minutes or until liquid almost evaporates.
Place pitas on a baking sheet. Combine low-fat yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over pitas. Divide turkey mixture evenly over pitas; sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450° for 5 minutes; serve immediately.
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Oof. I was not impressed by this recipe at all. I made it exactly as stated and it was really bland to me. I won't be making it again, I would have to change too much and at that point it's a whole different recipe.
This was way better than I thought it would be! Hubby says it is kinda like a sloppy joe.We used oat bran pitas, more cumin and the lemon/honey substitute for the pom molasses. Next time I will double the yogurt (we used greek).
Very moist and delicious. Made as written except that I doubled the cumin and the pomegranate molasses, as well as adding a TB of pomegranate juice. Served with baked sweet potatoes (perfect combination!), steamed summer squash, and warm pita on the side. We added crushed red pepper at the table. Fantastic!
What a simple and tasty idea! We've made this two times since I first came across it in the original issue. I love how quickly it comes together, the unique presentation, and the interesting blend of spices. I have never bothered looking into the pomegranate molasses because in my years of cooking I've not encountered any other recipes that use it. Personally, I think the recipe stands just fine with the suggested substitution of honey and lemon juice. This is a great weeknight meal.