Directions

Food safety tips:

• Wash your hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation. 
• Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce. 
• Use separate equipment for handling raw food and cooked food. 
• Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated

Preparation:

For the turkey Kofta:

• Combine turkey, breadcrumbs, egg, onion, garlic, lemon juice, herbs, oil and spices. Mix gently.
• Shape into oblong kofta (about 2 tbsp each).
• Place on parchment lined baking tray.
• Bake at 350°F convection / 400°F standard for 15–20 min.

For the Lemon Sumac Rice:

1. Sauté onion + rice in oil for 3–4 min,
2. Add water, lemon juice, sumac, pepper and simmer for 15 min. Cover & remove from heat.
3.  Add parsley and lemon zest. Fluff with a fork.

For the Dill Cabbage:

1. Sauté cabbage in oil for 5–7 min or until softened.
2. Add dill + pepper.

For the Yogurt Cucumber Dip:

1. Mix all ingredients and chill.

For the Roasted Chicpeas:

1. In a bowl, mix chickpeas, spices and oil.
2. Place on a parchment-lined sheet pan and bake at 400°F for 25–30 min.

Bowl Assembly:

Add 1/2 cup rice, 1/2 cup cabbage, 1 Tbsp dip, 1 kofta, garnish with 1 Tbsp roasted chickpeas.