Rating: 3 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

Lisa Richardson, Glendale, Calif.
Recipe by Cooking Light September 2010


Recipe Summary test

4 servings (serving size: 1 filled pita half)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

302 calories; fat 11.9g; saturated fat 3.5g; mono fat 3.9g; poly fat 3.3g; protein 30.6g; carbohydrates 21.1g; fiber 2.8g; cholesterol 73mg; iron 2.7mg; sodium 599mg; calcium 93mg.