Middle Eastern Spiced Turkey Bowls
with Bulgur, Zucchini & Cilantro Yogurt
- Milk
- Wheat
Ready to be bowled over with deliciousness? These grain bowls come at you with juicy, saucy ground turkey that’s spiced to evoke flavors of the Middle East. For the base, we opted for bulgur, a whole grain wheat that’s a little nutty—just like your quirky lovable friend. Tender zucchini and a drizzle of creamy cilantro yogurt make this the bowl package!
Ingredients
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Onion
1 unit
Zucchini
1 teaspoon
Cumin
2 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
4 ounce
Grape Tomatoes
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel and mince or grate garlic. Halve tomatoes. Trim and dice zucchini into ½-inch pieces. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic, bulgur, and ½ tsp Tunisian Spice (1 tsp for 4 servings). (You’ll use the rest of the Tunisian Spice later.) Cook, stirring, until fragrant, 1-2 minutes. • Add half the tomatoes; cook, stirring, until softened, 1-2 minutes. • Stir in half the stock concentrates, 1 cup water (2 cups for 4), and salt (we used ¼ tsp; ½ tsp for 4). Bring to a boil, then reduce to a low simmer. Cook until bulgur is tender and liquid has absorbed, 12-15 minutes. • Keep covered off heat until ready to serve. Taste and season with salt and pepper.
• While bulgur cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring often, until browned and tender, 4-7 minutes. • Transfer to a plate and tent with foil.
• Heat a drizzle of oil in same pan over medium-high heat. Add diced onion and cook, stirring, until softened, 4-5 minutes. • Add turkey*, cumin, remaining Tunisian Spice, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add remaining tomatoes and cook until slightly softened and turkey is cooked through, 2-3 minutes.
• Stir tomato paste, juice from half the lemon wedges, remaining stock concentrates, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4) into pan with turkey mixture. Bring to a boil, then reduce heat to low; cook until slightly thickened, 1-2 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique Middle Eastern spices, though some found it too tomato-heavy or bland.
- Ease of prep: Several noted it was time-consuming with many steps, but others found it simple to cook.
- Suggestions: Consider roasting the zucchini, adding more yogurt sauce, or including extra vegetables for more texture.
- Portions: Some wanted larger servings of vegetables, especially zucchini, compared to the meat and grains.
- Texture: A few found the bulgur and turkey textures too similar; adding crunchy elements could help.
Reviews from our home cooks
Enjoyed very lemony taste (loved using lemon so generously - my lemon was huge). Bulgur grains were the perfect match with the rest. So very enjoyed. Wished the double amount of yogurt, but worked ok. Perhaps I could have added sour cream to increase the amount. I added all zest to the crema, so it was really generous lemon overall. I think zucchini can be substituted with corn kernel (a canned, etc).
So delicious. Like the bulgur as something new and the flavors in the turkey mixture. Loved the cilantro yogurt too
We love the Middle Eastern Spiced Turkey Bowls! Delicious flavors and easy preparation.
This reminded me of a Turkish dish my dad used to make. I thought the balance of sweet and savory was awesome. And I love the bulgur as an alternative.
My favorite meal this week. A delicious Middle Eastern flavor. Personally, I would have liked to have a bit more fresh cilantro.
Big fan of bulgur over here - who knew! Really yummy bowl with great pops of flavor.
Really good! My only recommendation would be to update the instructions as to whether or not you should have the lid on the bulgur while it's cooking. I'm assuming you do, but it doesn't say anything like that like other recipes have. It just says that once it's finished cooking to put it aside with the lid on, but I have experience cooking bulgar, so I chose to put the lid on during cooking.
Not our favorite. A lot of work for a weird combo of flavors. The zucchini were soggy by the time we prepared the bowls. The yogurt didn't work well at all - it ended up being soggy cilantro leaves more than a drizzle. On the plus side, I had never cooked with that wheat grain before, and it was delicious!
Family loved how unique it was. Would like to see bulgur and yogurt used more often in your recipes.
Very tasty. Enjoyed the bulgar and the spice blend. Easy to make.
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