Moroccan Spiced Turkey with Carrot Salad
- 24 mintotal time
- $2.69£1.19a serving
- 557488calories
- 3235 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Turkey stir-fried with onion, cumin and cinnamon, in warm pitas with lemony carrot salad and tahini sauce.
Ingredients
Serves 4.
- 1 lb ground turkey
- 1 yellow onion, sliced
- 2 garlic cloves, chopped
- 2 tbsp tomato paste
- 11 oz carrots, coarsely grated
- 1 lemon
- ½ bunch parsley, chopped
- 2 oz tahini
- 4 pita breads
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground cinnamon
- 2 tsp honey
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), sesame. Check the label: milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the carrots with the juice of half the lemon, 1 tablespoon of the olive oil, half the parsley, a pinch of the ground cumin and a pinch of salt.
- Whisk the tahini with the juice of the rest of the lemon, a pinch of salt and 3–4 tablespoons of cold water until smooth and pourable.
- Heat the rest of the oil in a large frying pan on high heat. Add the ground turkey and fry for 5 minutes, breaking it up, until browned. Wash your hands after handling the raw poultry. Add the yellow onion and garlic and stir-fry for 3–4 minutes more, until the onion softens and the turkey is cooked through with no pink left (165°F).
- Stir in the rest of the cumin with the paprika, ground cinnamon, tomato paste, honey and 3 tablespoons of water and toss for 1 minute until glossy. Season with salt and black pepper.
- Warm the pita bread in a toaster or dry pan, split them open and fill with the turkey, carrot salad and the rest of the parsley, with the tahini sauce spooned over.
Leftovers: The turkey keeps in the fridge for 2 days; reheat until piping hot. The carrot salad keeps for 1 day.
Ingredients
Serves 4.
- 450 g turkey mince
- 1 onion, sliced
- 2 garlic cloves, chopped
- 30 g tomato purée
- 300 g carrots, coarsely grated
- 1 lemon
- ½ bunch parsley, chopped
- 60 g tahini
- 4 pitta breads
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground cinnamon
- 2 tsp honey
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, sesame. Check the label: milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the carrots with the juice of half the lemon, 1 tablespoon of the olive oil, half the parsley, a pinch of the ground cumin and a pinch of salt.
- Whisk the tahini with the juice of the rest of the lemon, a pinch of salt and 3–4 tablespoons of cold water until smooth and pourable.
- Heat the rest of the oil in a large frying pan on high heat. Add the turkey mince and fry for 5 minutes, breaking it up, until browned. Wash your hands after handling the raw poultry. Add the onion and garlic and stir-fry for 3–4 minutes more, until the onion softens and the turkey is cooked through with no pink left (74°C).
- Stir in the rest of the cumin with the paprika, ground cinnamon, tomato purée, honey and 3 tablespoons of water and toss for 1 minute until glossy. Season with salt and black pepper.
- Warm the pitta bread in a toaster or dry pan, split them open and fill with the turkey, carrot salad and the rest of the parsley, with the tahini sauce spooned over.
Leftovers: The turkey keeps in the fridge for 2 days; reheat until piping hot. The carrot salad keeps for 1 day.
Nutrition per serving
| Calories | 557 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 55 g |
| Fat | 25 g |
| Fiber | 7 g |
| Sodium | 468 mg |
| Calories | 488 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 47 g |
| Fat | 19 g |
| Fibre | 8 g |
| Sodium | 349 mg |
Worked out from the ingredients, 343 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.69 a serving in the US (range $2.06–$3.57) and £1.19 in the UK (range £0.91–£1.57). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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