Directions

1. 1

   Combine the turkey mince, harissa paste, finely chopped coriander, and the grated half of the red onion in a large bowl. Mix gently but thoroughly until the spices and herbs are evenly distributed throughout the meat.

2. 2

   Divide the mixture into 8 equal portions and shape each one into an oblong kofta form, about 4 inches long. Set aside on a clean plate.

3. 3

   Toast the cumin seeds in a large skillet over medium-high heat for 30 seconds until fragrant, then add the olive oil. Once the oil is hot, carefully place the koftas in the pan, working in batches if needed to avoid overcrowding.

4. 4

   Cook the koftas for 10-12 minutes, turning occasionally, until the internal temperature reaches 165F and the exterior is golden brown on all sides. Transfer to a warm plate when done.

5. 5

   In the same skillet, add the thinly sliced red onion and the carrot matchsticks. Stir-fry for 2-3 minutes over medium-high heat until just tender but still crisp. Season to taste with salt and pepper.

6. 6

   Stir together the Greek yogurt and crushed garlic in a small bowl. Season with salt and pepper to taste.

7. 7

   Warm or lightly toast the pitta breads if not already done, then carefully cut each one in half to create a pocket.

8. 8

   To serve, place 2 koftas into each pitta pocket, top with the warm carrot and red onion mixture, and drizzle with the garlic yogurt sauce.