Turkey Ara’yes With Yogurt Dipping Sauce

• servings: 6 servings
• total time: 1 hour 35 minutes

Ingredients

1 pound ground turkey

1 medium yellow onion, grated

5 cloves garlic, grated

2 teaspoons Diamond Crystal kosher salt

2 teaspoons baharat

1/2 teaspoon freshly cracked black pepper

1 teaspoon harissa paste

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

2 tablespoons tomato paste

1/4 cup flat leaf parsley, chopped

1 tablespoon extra virgin olive oil, plus more for brushing

6 pita breads, halved and split to form pockets

1 cup plain yogurt

1 clove garlic, grated

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon freshly cracked black pepper

1/2 teaspoon smoked paprika

2 tablespoons fresh dill, chopped

1 tablespoon extra virgin olive oil

Juice and zest of half a lemon

Directions

In a large bowl, combine ground turkey, onion, garlic, salt, pepper, harissa, paprika, cumin, tomato paste, parsley, baharat, and one tablespoon of olive oil. Mix well. Cover and refrigerate for at least an hour and up to overnight.

Fill the pita pockets with 2 tablespoons of turkey mixture, pressing down ensuring that the meat is evenly distributed. Lightly brush with olive oil.

Heat a grill pan over medium heat and brush with olive oil. Once hot, cook the ara’yes 5 to 7 minutes per side, until crispy and golden brown. Use a digital thermometer to check the temperature—it should be 165°F.

For the yogurt dipping sauce, combine all of the ingredients in a bowl and serve cold alongside your hot or room temperature ara’yes (you can serve them either way).