Sumac turkey-stuffed pittas

Step 1

Tip the mince, sumac, cumin, garlic and lemon zest into a bowl, season and combine using your hands. Form into 10 small balls, about 30g each. Heat the oil in a pan over a medium heat and fry the balls for 8-10 mins, shaking the pan now and then until browned and cooked.

Step 2

Combine the cabbage, mint, onion, cucumber and pomegranate seeds with the lemon juice. Season. Stuff the slaw and meatballs into the pittas and serve with the yogurt.