Wow, were these turkey burgers good. Great flavor. I used half dark meat, half white meat and served them on pita with a cucumber & yogurt sauce. We also liked the salad a lot. The tart was also really delicious, with a light, buttery crust.

• Middle Eastern Turkey Burgers (Fine Cooking #94, September 2008, p. 50)
• Cucumber & Yogurt Sauce (Fine Cooking #94, September 2008, p. 50)
• Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt (Fine Cooking #92, May 2008, p. 44)
• Plum Tart with Lemon-Shortbread Crust (Fine Cooking #94, September 2008, p. 64)

Wine: Cakebread 2003 Rubaiyat (Napa Valley, California). We should have drank this a long time ago. I didn’t like it at all (past its prime), Larry and Jay thought it was drinkable but just okay.