- 1 Preheat oven to 400°F.
- 2 Place tortillas on large baking sheet in single layer and brush tops
with 1 teaspoon oil. Bake until crisp, about 8 minutes.
- 3 Meanwhile, heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and salt; cook, stirring occasionally, until turkey is no longer pink, about 2 minutes. Add remaining 1 teaspoon oil to skillet. Add shallot and garlic and cook, stirring often, until shallot is softened, about 2 minutes. Add tomatoes, sumac, and tomato paste and cook, stirring constantly, 1 minute. Stir in water and cook, stirring with wooden spoon to scrape up browned bits from bottom of pan, about 1 minute. Remove from heat; stir in feta and cilantro.
- 4 Top tortillas evenly with turkey mixture, then top evenly with arugula and pine nuts. Cut each tortilla into 4 wedges. Serve with lemon wedges.
- Serving size: 4 wedges
Sumac, made from the dried and ground berries of the sumac bush, is a common spice in Middle Eastern cooking. It lends a tart, slightly acidic flavor to this dish.