Turkey and Pine Nut Pita Pocket with Cucumber-Mint Yogurt Sauce

Serves 6.

Note: To toast pine nuts, warm them in a dry pan over medium heat, tossing occasionally, until fragrant. Flavored with mint, cilantro and cumin and spiked with toasted pine nuts, this Middle Eastern version of a turkey burger will soon become a family favorite. From Meredith Deeds.


• 1 c. nonfat plain Greek yogurt

• 1/2 c. grated cucumber

• 2 tbsp. chopped fresh mint

• 1 garlic clove, minced

• 1 tbsp. lemon juice

• 1 tsp. honey

• 1/4 tsp. salt



• 1 1/2 lb. ground lean turkey

• 2 tbsp. finely chopped fresh mint

• 2 tbsp. finely chopped fresh cilantro

• 1 cup finely chopped onion

• 3 tbsp. toasted pine nuts (see Note)

• 2 tbsp. olive oil

• 1 tsp. ground cumin

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 6 (6-inch) whole wheat pitas, halved

• Baby lettuce

• Thinly sliced cucumbers


Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

To prepare the sauce: In a medium bowl, whisk together yogurt, cucumber, 2 tablespoons mint, garlic, lemon juice, honey and 1/4 teaspoon salt. Cover and keep chilled until ready to use.

To prepare the patties: Combine turkey, 2 tablespoons mint, cilantro, onion, pine nuts, oil, cumin, 1/2 teaspoon salt and pepper in a large bowl. Mix well.

Using about 1/4 cup mixture for each patty, mold into a sausage shape. Moistening your hands will help mold the meat mixture.

Place patties on the preheated grill. Cook, turning a couple of times, until meat is cooked to 165 degrees, about 10 minutes total. Remove and let rest for 5 minutes. Then cut each on the diagonal.

Stuff each pita half with some lettuce, cucumber slices, a couple of tablespoons of the yogurt sauce and 2 turkey patty (both halves).

Nutrition information per serving:

Calories 434 Fat 19 g Sodium 630 mg

Carbohydrates 37 g Saturated fat 4 g Calcium 96 mg

Protein 33 g Cholesterol 88 mg Dietary fiber 5 g

Diabetic exchanges: 1 vegetable, 2 bread/starch, 3½ lean meat, 1½ fat.