Step 1

Heat a large pot over medium-high heat and add the olive oil. Add the onion, bell pepper, jalapeño and a pinch of salt and cook, stirring, until soft, about 7 minutes. Add the garlic, cumin and paprika, and cook, stirring, until fragrant, another minute. Add the harissa and tomato paste and cook for another minute. Add the turkey and season with 1½ teaspoons kosher salt. Cook, breaking up with a wooden spoon or spatula, until browned all the way through. Stir in the tomatoes and brown sugar and simmer, covered, over medium-low heat for 20 minutes, stirring occasionally, to allow the flavors to meld. Stir in the vinegar and preserved lemon. Taste and adjust the seasoning as desired.

Step 2

To serve, stack the pitas, wrap in foil and heat in a warm oven for a few minutes. Cut the tops off and fill with the turkey mixture. Top with pickles, feta and parsley, and serve with lemon wedges.

Step 3

From Home is Where the Eggs Are by Molly Yeh. Copyright © 2022 by Molly Rebecca Yeh. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.