Instructions
Follow the steps and taste along the way.
Roast the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them into sticks about 1.5 cm thick. Toss them with 15 ml oil, 2 g cumin, 2 g salt, and 0.5 g black pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through; the edges should be browned and the carrots should remain slightly firm.
Cook the bulgur
Finely chop the onion and cut the dried apricots into small pieces. Heat 5 ml oil in a pot and sauté the onion for 4 minutes, until translucent. Add the bulgur and apricots and stir, then pour in 450 ml water and add 2 g salt. Bring to a boil, cover, and simmer over low heat for 12 minutes. Remove from the heat and leave covered for 5 minutes, then fluff the bulgur with a fork.
Shape and sear the patties
Mix the turkey with the remaining cumin (2 g), coriander, paprika, 2 g salt, and 0.5 g black pepper. Shape into 8 flat patties, about 2 cm thick. Heat 10 ml oil in a frying pan and cook the patties over medium-high heat for 4–5 minutes per side. They must be cooked through in the center; if you have a thermometer, check that they reach at least 74 °C.
Make the mint yogurt
Finely grate the garlic and chop the mint. Mix them in a bowl with the yogurt, lemon juice, and the remaining 1 g salt. Taste: the sauce should be refreshingly tangy and salty, not watery.
Finish and serve
Remove the roasted carrots from the oven and briefly heat the remaining 5 ml oil in the pan used for the patties, for about 30 seconds. Divide the bulgur, warm carrots, and patties among plates. Serve with the mint yogurt; serve the dish warm.
