Turkey Kefta with Moroccan Carrot Salad
- 45 mintotal time
- $2.05£1.09a serving
- 386322calories
- 2730 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.
Herby cumin and cinnamon turkey kefta cooked in the air fryer, with a sweet and lemony grated carrot salad.
Ingredients
Serves 4.
- 1 lb ground turkey
- ½ yellow onion, coarsely grated
- 2 garlic cloves, finely grated
- ½ bunch parsley, finely chopped
- ½ bunch cilantro, finely chopped
- 14 oz carrots, coarsely grated
- 1 lemon
- 4 pita breads, warmed, to serve (optional)
- 1 tbsp honey
- 4 tbsp olive oil
- 1½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- salt, to taste
- black pepper, to taste
Optional extras contain wheat (gluten), milk, soy, sesame, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Mix the ground turkey with the yellow onion, garlic, half the parsley and cilantro, 1 teaspoon of the ground cumin, half the ground cinnamon, the ground ginger, 1 teaspoon of salt and some black pepper. With wet hands, shape into 12 finger-shaped kefta, then wash your hands, board and knife in hot, soapy water.
- Brush the kefta with 1 tablespoon of the olive oil and, using tongs, cook them in the basket in a single layer (in two batches if they don't fit with space around them) for 10–12 minutes, turning halfway, until browned and cooked through with no pink inside (165°F).
- Meanwhile, toss the carrots with the juice of half the lemon, the honey, the rest of the oil, cumin and cinnamon, a pinch of salt and the rest of the herbs.
- Wash the tongs before using them to serve. Serve the kefta on the carrot salad with the rest of the lemon in wedges, and warm pita bread, if using.
Leftovers: The kefta keep in the fridge for 2 days; reheat until piping hot. The carrot salad keeps for 2 days and tastes better the next day.
Ingredients
Serves 4.
- 500 g turkey mince
- ½ onion, coarsely grated
- 2 garlic cloves, finely grated
- ½ bunch parsley, finely chopped
- ½ bunch coriander, finely chopped
- 400 g carrots, coarsely grated
- 1 lemon
- 4 pitta breads, warmed, to serve (optional)
- 1 tbsp honey
- 4 tbsp olive oil
- 1½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- salt, to taste
- black pepper, to taste
Optional extras contain gluten, milk, soya, sesame, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Mix the turkey mince with the onion, garlic, half the parsley and coriander, 1 teaspoon of the ground cumin, half the ground cinnamon, the ground ginger, 1 teaspoon of salt and some black pepper. With wet hands, shape into 12 finger-shaped kefta, then wash your hands, board and knife in hot, soapy water.
- Brush the kefta with 1 tablespoon of the olive oil and, using tongs, cook them in the basket in a single layer (in two batches if they don't fit with space around them) for 10–12 minutes, turning halfway, until browned and cooked through with no pink inside (74°C).
- Meanwhile, toss the carrots with the juice of half the lemon, the honey, the rest of the oil, cumin and cinnamon, a pinch of salt and the rest of the herbs.
- Wash the tongs before using them to serve. Serve the kefta on the carrot salad with the rest of the lemon in wedges, and warm pitta bread, if using.
Leftovers: The kefta keep in the fridge for 2 days; reheat until piping hot. The carrot salad keeps for 2 days and tastes better the next day.
Nutrition per serving
| Calories | 386 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 19 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sodium | 152 mg |
| Calories | 322 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 15 g |
| Fat | 16 g |
| Fibre | 6 g |
| Sodium | 120 mg |
Worked out from the ingredients, 294 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 $2.05 a serving in the US (range $1.57–$2.72) and £1.09 in the UK (range £0.83–£1.44). 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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