Greek Turkey Patties and Cucumber Yogurt Salad

This has been a really good week of meals - popular with everyone, very tasty, and I just realized we seem to have been conducting a little tour of around-the-world flavors.  On Monday, it was Greek/Mediterranean - Greek Turkey Patties in flatbread wraps. I was very unsuccessful in locating pitas for this for some reason, but the multigrain rectangular wraps I found were really delicious and we actually liked them better than store-bought pitas.

I made a Cucumber Yogurt salad to go along with this, made up a box of tabbouleh, and pan fried up a few potatoes to feed the daughter's boyfriend who is often highly suspicious of the weird food I cook (ie, not breaded, not from a bag in the freezer, and often including vegetables!  But he's polite about it.).

The tabbouleh was Far East brand's and is ridiculously easy to prepare - soak it, toss in some chopped tomato, cucumber, chopped kalamata olives, and feta.  We continued to nibble on the leftovers for the next couple of days, and it only got better as the flavors melded.

The turkey patties were a total winner - no leftovers on these or the cucumbers (recipe below):

Greek Turkey Patties

1 lb. ground turkey
1 cup feta cheese, crumbled
1/2 cup chopped Kalamata olives
2 tsp dried Italian or Greek seasoning (I used Penzey's Greek Seasoning)
1/4 cup finely minced onion
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely minced
freshly ground black pepper to taste

Blend together, lightly and shape into patties.  Either grill or pan-grill - I used a little olive oil in a pan to cook a few at a time.

To serve, lay a patty or two on 1/2 of a flatbread, top with onion, lettuce, tomato or a little cucumber salad and/or tabbouleh, fold in half and enjoy.

Greek Cucumber and Yogurt Salad

3 cucumbers, peeled and thinly sliced
1 white onion, thinly sliced
1 tsp sea salt
2 tsp dried dill or mint
1/2 c. thick yogurt

Spread cucumber, onion and salt out on a cookie sheet covered in paper towel and sprinkle with salt - set aside for about a half hour (the salt will draw out excess moisture).

Toss cucumber, onion, and herbs together in a bowl, and fold in yogurt.  Let chill until serving time.  Flavors will meld with longer chilling time.

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