---
title: Middle Eastern Spiced Turkey Bowls
subtitle: Bulgur, Zucchini & Cilantro Yogurt
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/middle-eastern-spiced-turkey-bowls-6182a2cfe979662bfb4f11bb
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Milk, Wheat]
tags: [Calorie Smart, Middle Eastern, Grain Bowls, High Protein, Vegetables]
rating: 4.0
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the unique Middle Eastern spices.
  - theme: Ease of prep
    text: Several noted it was time-consuming but simple to cook.
image: "https://images.recipes.furrysalamander.com/middle-eastern-spiced-turkey-bowls.avif"
---
@ground turkey{10%oz}
@tomato paste{1%tbsp}
@onion{1%unit}
@zucchini{1%unit}
@cumin{1%tsp}
@chicken stock concentrate{1%unit}
@lemon{1%unit}
@yogurt{0.5%cup}
@garlic{2%cloves}
@grape tomatoes{4%oz}
@bulgur wheat{0.5%cup}
@cilantro{1%unit}
@Tunisian Spice Blend{1%unit}
@cooking oil{3%tbsp}
@black pepper{0.5%tsp}
@salt{0.25%tsp}
@sugar{1%tsp}

Wash and dry produce. Peel and mince or grate garlic. Halve grape tomatoes. Trim and dice zucchini into ½-inch pieces. Halve, peel, and finely dice half the onion. Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.

Heat a drizzle of cooking oil in a #small pot{} over medium-high heat. Add garlic, bulgur wheat, and ½ tsp Tunisian Spice Blend. Cook, stirring, until fragrant ~{2%minutes}. Add half the grape tomatoes; cook, stirring, until softened ~{2%minutes}. Stir in half the chicken stock concentrate, 1 cup water, and a pinch of salt. Bring to a boil, then reduce to a low simmer. Cook until bulgur is tender and liquid has absorbed ~{12%minutes}. Keep covered off heat until ready to serve. Taste and season with salt and black pepper.

While bulgur cooks, heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring often, until browned and tender ~{5%minutes}. Transfer to a plate and tent with foil.

Heat a drizzle of cooking oil in same pan over medium-high heat. Add diced onion and cook, stirring, until softened ~{4%minutes}. Add ground turkey, cumin, remaining Tunisian Spice Blend, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned ~{3%minutes}. Add remaining grape tomatoes and cook until slightly softened and turkey is cooked through ~{2%minutes}.

Stir tomato paste, juice from half the lemon wedges, remaining chicken stock concentrate, ½ cup water, and 1 tsp sugar into pan with turkey mixture. Bring to a boil, then reduce heat to low; cook until slightly thickened ~{1%minutes}. Remove from heat; season with salt and pepper. Add another squeeze of lemon juice if desired.

In a #small bowl{}, combine yogurt, cilantro, and a pinch of lemon zest. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches drizzling consistency. Divide bulgur and turkey mixture between bowls in separate sections. Top with zucchini. Drizzle with cilantro yogurt and serve with any remaining lemon wedges on the side.