For several years I have had a hard time digesting turkey. Gradually we have been adding it back into our diet because it is so lean. So far so good with the tummy. This is such a flavorful dish, with lean seasoned turkey wrapped in a warm pita bread. Tahini paste is used in a variety of dishes. Tahini-based sauces are common in Arab and Israeli restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. The Tahini added a different flavor to the turkey. I left out the tofu and it was just perfect.
Turkey Pita Sandwiches
1/4 cup silken tofu
2 tablespoons Dijon mustard
2 tablespoons tahini
1 tablespoon fresh lemon juice
1/2 teaspoon olive oil
1 lb ground turkey
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 6 inch pita bread
2 1/2 cups shredded romaine lettuce
1 tomato cut into bite size pieces
In a blender, combine the tofu, mustard, tahini, and lemon juice and blend until smooth. Transfer the sauce to a bowl and set aside.
In another bowl, combine the olive oil, turkey, cilantro, mint, garlic, and pepper flakes, salt, and black pepper. Heat a large nonstick frying pan over medium heat. Add the turkey mixture and saute, stirring often to break up any clumps of meat, until the turkey is lightly browned and cooked through, about 4 minutes. Set aside and keep warm.
Warm the pita in a toaster or in the oven on a low setting. Spread a heaping tablespoon of sauce on top of each pita. Divide the lettuce and tomatoes among the pita pockets. Stuff each with the turkey mixture. Serve immediately.
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