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Crumbled Turkey Pita with Golden Tahini Salad

We’re really into the mix of textures in this easy stuffed pita recipe! Any excuse to stuff a pita with saucy goodness is a welcome one, and this recipe is no different. Ground turkey works really well here, but you can use any crumbles you like. Just don't skip the sauce!

Chef Tip: A mandoline works well for slicing cabbage super thin. It might seem an intimidating tool at first, but using an oyster glove while slicing with a mandoline is an easy and affordable way to protect your hands. Once you start using this tool, you’ll find it makes quick of work of thinly slicing all your favorite veggies.


  • 1lb ground turkey

  • Salt

  • 2 large pitas, cut in half

  • ¼ red cabbage, thinly sliced

  • 1 cucumber, diced

  • 1 tomato, diced

  • Haven’s Kitchen Golden Turmeric Tahini

  • Olive oil

  • Handful of fresh mint, minced

  • 1 container hummus



Add ground turkey to a hot pan with a glug of oil and cook, breaking up the meat, until it’s cooked through and starting to crisp. Add salt to taste


Slice the pita bread in half to create 2 pockets.


While meat is cooking, in a medium bowl, combine cabbage, cucumber, tomato, ¼ pouch of Turmeric Tahini and a drizzle of olive oil. Add in the mint and set aside.


Spread hummus evenly into the pita pockets then fill them with the cooked turkey and salad

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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