Recipe

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• 1 english cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp red wine vinegar
• 1 tsp dried mint
• 4 tbsp extra-virgin olive oil
• kosher salt and freshly ground pepper
• 1 1/2 lb ground turkey
• 1 cup hummus, preferably spicy or roasted red pepper (about a 7-oz cont a iner)
• 1/2 cup chopped fresh parsley
• 2 tsp ground coriander
• 16 mini pita pockets , preferably whole wheat , split open and warmed
• 2 to 3 plum tomatoes, sliced

• 1 Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.
• 2 Mix the turkey, 1/2 cup hummus, the parsley and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick.
• 3 Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil.
• 4 Mix the remaining 1/2 cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.
• 5 Photograph by Kana Okada