Separate the meat into 4 pieces. Form each piece into a cylindrical shape that will fit across a pita once cooked. Heat a nonstick saute pan over medium high heat and add the olive oil. Heat the oil until it is shimmering and add the kofte. Cook until browned on all sides and cooked through, about 10 minutes total.

While the kofte cook, stir together the tahini and the lemon juice. Slowly add a tablespoon of warm water at a time until the mixture is smooth and pourable. Season with salt and pepper.

Divide the shredded lettuce, tomatoes and red onions between the pita. Top each one with a kofte. Drizzle with the tahini sauce. Serve with rice.

In a small bowl, combine the mayonnaise, lemon juice and horseradish. Season, to taste, with salt and pepper and set aside.

Brush a little mayonnaise on the inside of both sides of the bun. Heat a large nonstick pan over medium low heat and add the buns, in batches, mayo side down, and cook until golden brown, about 30 seconds. Remove buns and set aside.

In a large bowl, combine the turkey, spinach, scallions, garlic and cumin. Sprinkle with salt and pepper. Form into burgers (you can either make all burgers, or reserve some of the meat to make Kofte or Turkey Lettuce Wraps.)

Place the same non-stick pan over medium high heat and add the avocado oil. When the oil shimmers, Lay the burgers into the pan and cook until well browned on the first side, 4 to 6 minutes. Flip and cook until the burgers are cooked through, another 4 to 6 minutes.

Place a piece of lettuce on the bottom half of each of the buns. Place a burger on top and then top with some of the horseradish sauce. Top with top bun and serve.

Yield: 4 servings with meat for another meal or 6 servings

Total time: 20 minutes