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Carb Smart Middle Eastern-Inspired Turkey Koftas
Under 50g of Carbs
Carb Smart Middle Eastern-Inspired Turkey Koftas

with Feta and Radish Salad

6 min
Difficulty: 2/3

Tender shawarma-seasoned koftas are served alongside a spring mix salad with a sweet-yet-tart fig dressing in this simple and filling Middle Eastern-inspired dinner. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground turkey • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Radish • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Zester
Large Bowl
Small Bowl
Whisk
Medium Bowl

Tags

Under 50g of Carbs
Ingredients
Ground Turkey

Ground Turkey

250 g

Spring Mix

Spring Mix

113 g

Baby Tomatoes

Baby Tomatoes

113 g

Radish

Radish

3 unit(s)

Lemon

Lemon

1 unit(s)

Feta Cheese, crumbled

Feta Cheese, crumbled

0.5 cup

Mayonnaise

Mayonnaise

4 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Shawarma Spice Blend

Shawarma Spice Blend

1 tbsp

Fig Spread

Fig Spread

1 tbsp

Sugar

Sugar

0.125 tsp

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Halve tomatoes.
  • Thinly slice radishes.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.

2
Form koftas

  • Line a baking sheet with parchment paper.
  • Add breadcrumbs, Shawarma Spice Blend, half the feta and turkey to a medium bowl. Season with pepper, then combine.
  • Roll mixture into six 2-inch x1-inch logs (12 logs for 4 ppl).

3
Roast koftas

  • Arrange koftas on the prepared baking sheet.
  • Roast in the middle of the oven, until golden-brown and cooked through, 13-15 min.**

4
Make salad

  • Add half the fig spread (use all for 4 ppl), 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil to a large bowl.
  • Season with salt and pepper, then whisk to combine.
  • Add spring mix, radishes and tomatoes, then toss to combine.

5
Finish and serve

  • Add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl.
  • Season with salt and pepper, then whisk to combine.
  • Divide koftas and salad between plates.
  • Sprinkle salad with remaining feta.
  • Drizzle lemon-mayo sauce over koftas.
  • Squeeze a lemon wedge over top, if desired.

6

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook the beef.** 

Nutrition per serving

590

kcal

Calories

45

g

Fat

10

g

Saturated Fat

18

g

Carbohydrate

6

g

Sugar

4

g

Dietary Fiber

31

g

Protein

155

mg

Cholesterol

950

mg

Sodium

0.3

g

Trans Fat

750

mg

Potassium

250

mg

Calcium

3.5

mg

Iron

2/3
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