| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 pounds ground turkey
- 2 tablespoons tomato paste
- 2 teaspoons harissa paste
- 2 teaspoons brown sugar
- One 14-ounce can crushed tomatoes
- 2 slices preserved lemon, rinsed and finely chopped
- 8 pita (store-bought or homemade)
- Sliced pickles, crumbled feta and chopped fresh parsley, for serving
Instructions
- Preheat the oven to 200 degrees F.
- Heat the olive oil in a large pot over medium-high heat. Add the bell pepper, onion and a pinch of salt and cook, stirring, until softened, about 7 minutes. Add the garlic, cumin and paprika and cook for another minute. Add the turkey and sprinkle it with 1 1/2 teaspoons salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Add the tomato paste, harissa, brown sugar and tomatoes. Simmer over medium heat for 20 minutes. Stir in the preserved lemon. Taste and adjust the seasoning as desired.
- To serve, stack the pitas and wrap in in foil. Heat the oven until warm, a few minutes. Cut the tops off and fill with the turkey mixture. Top with the pickles, feta and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 78 mg |
| Sodium | 626 mg |
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 78 mg |
| Sodium | 626 mg |
Reviews
Really good!
Hey if hiu
Made this for dinner tonight and it was very tasty! I chopped up some dill pickle and threw it in the mix after cooking, at the same time as the preserved lemon. I preferred this to adding to the pita pocket after filling so I could get pickles with each bite. This was a (bit) spicy, unique take on the classic sloppy joe. The harissa and lemon give it that unique ‘zing’ I wasn’t expecting, but very much appreciated. I look forward to making this again!
Easy and yummy. Used harissa spice because no paste available. Squeezed some lemon juice over it at the end, didn’t have canned lemons. Served on buns toasted under broiler.
This was easy & delicious. This sauce is not too runny, so packs beautifully in the pitas. I made my own pitas, so no need to heat any
I love my girl Molly! This came out really good and was super easy! Only change I had to make was making the over hotter than 200 degrees to warm the pitas.
Ive noticed many recipes have little special ingredients but no direction on how to make, like the preserved lemons. Last week was a curry ketchup