Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, diced
• 8 cloves garlic, chopped
• 3 bay leaves
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground allspice
• 1 1/4 pounds ground turkey
• Kosher salt and freshly ground pepper
• 1 6-ounce can tomato paste
• 1/3 cup golden raisins
• 1/2 cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice
• 4 soft sesame buns or Portuguese rolls, split
• Sliced avocado, for garnish (optional)

Instructions

1. Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
2. Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
3. Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.
4. Photograph by Antonis Achilleos