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| Amount | Ingredient |
| 1 Teaspoon | black pepper |
| 1-1/2 Pounds | cucumber, small dice |
| 8 Large | eggplants, peeled & cut into 1/2-inch cubes |
| 1-1/2 Cups | Feta cheese, crumbled |
| 1/2 Cup | Feta cheese, crumbled |
| 3 Tablespoons | fresh mint, finely chopped |
| 1/3 Cup | fresh oregano, finely chopped |
| 3/4 Teaspoon | freshly grated nutmeg |
| 1-1/2 Teaspoons | freshly ground black pepper |
| 2 Tablespoons | garlic, minced |
| 8 Cloves | garlic, minced |
| 10 Medium | green bell peppers, seeded & cut into 1/2-inch cubes |
| 1-1/2 Teaspoons | ground cinnamon |
| 6 Pounds | GROUND TURKEY |
| 4 Pounds | GROUND TURKEY |
| As needed | olive oil |
| 1/4 Cup | olive oil |
| 1 Pound | onion, thinly sliced |
| 1/2 Pound | onions, finely diced |
| 1/3 Cup | parsley, chopped |
| 3/4 Cup | pimento-stuffed olives, drained and finely chopped |
| 24 Each | pita bread |
| 1 Tablespoon | salt |
| 1 Tablespoon | salt |
| 1-1/2 Cups | sour cream |
| 1-1/3 Tablespoons | sugar |
| 4 Each | tomatoes, cut into wedges |
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