Turkey Curry on Flatbread Caroline Campion   From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 10 min Bake Time: 15 min 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 onion, chopped 1 tablespoon curry powder 1 pound ground turkey 1/2 cup feta or goat cheese, crumbled 1 cup plain whole milk yogurt, preferably Greek Grated peel and juice of 1 lemon 1 large tomato, coarsely chopped 1/4 cup flat-leaf parsley leaves, finely chopped Salt and pepper 4 pitas or other flatbread, warmed 1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside. 2. In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper. 3. Place a warm pita on each plate, top with the turkey curry and tomato salad and fold over.

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