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Shawarma-Spiced Turkey Kofta
with Farro-Arugula Salad & Tahini Dressing
35 MIN
2 Servings
From the Test Kitchen
Our take on kofta—a Middle Eastern staple made from ground meat, aromatics, and bold spices shaped into ovals, balls, or patties—features turkey mixed with fresh garlic, sweet raisins, and our shawarma spice blend. We’re serving them over a hearty salad of farro, arugula, and marinated vegetables, then drizzling it all with a rich and creamy tahini-lemon dressing.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories720 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Ground Turkey
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½ cup Semi-Pearled Farro
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2 cloves Garlic
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2 oz Arugula
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4 oz Grape Tomatoes
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1 Lemon
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2 Persian Cucumbers
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2 Tbsps Tahini
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¼ cup Panko Breadcrumbs
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1½ Tbsps Golden Raisins
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1 Tbsp Red Wine Vinegar
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 oz Pitted Niçoise Olives
step-by-step
instructions
1
Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the dressing
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Place the halved tomatoes and sliced cucumbers in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Quarter and deseed the lemon. Roughly chop the olives. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place half the garlic paste in a large bowl. In a separate bowl, combine the tahini, the juice of 2 lemon wedges, as much of the remaining garlic paste as you'd like, 1 teaspoon of olive oil, and 3 tablespoons of water; season with salt and pepper.
3
Form the kofta
Meanwhile, to the large bowl of garlic paste, add the turkey, breadcrumbs, raisins, and spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.
4
Cook the kofta
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until browned. Flip and cook 3 to 5 minutes, covered with the foil, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the arugula, marinated tomatoes and cucumbers (including any liquid), and a drizzle of olive oil. Season with salt and pepper. Stir until combined and the arugula is slightly wilted. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kofta and chopped olives. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!
1
Cook the farro
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm.
2
Prepare the ingredients & make the dressing
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Place the halved tomatoes and sliced cucumbers in a bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Quarter and deseed the lemon. Roughly chop the olives. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place half the garlic paste in a large bowl. In a separate bowl, combine the tahini, the juice of 2 lemon wedges, as much of the remaining garlic paste as you'd like, 1 teaspoon of olive oil, and 3 tablespoons of water; season with salt and pepper.
3
Form the kofta
Meanwhile, to the large bowl of garlic paste, add the turkey, breadcrumbs, raisins, and spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed, oval-shaped meatballs. Transfer to a plate.
4
Cook the kofta
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the kofta in an even layer. Loosely cover the pan with foil and cook, without stirring, 3 to 5 minutes, or until browned. Flip and cook 3 to 5 minutes, covered with the foil, or until browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 165°F.
5
Finish the farro & serve your dish
To the pot of cooked farro, add the arugula, marinated tomatoes and cucumbers (including any liquid), and a drizzle of olive oil. Season with salt and pepper. Stir until combined and the arugula is slightly wilted. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked kofta and chopped olives. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!
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