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A microwave recipe.

Pita Persian Turkey

1 tablespoon olive oil
1 red onion, sliced
1 sliced pound turkey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground cinnamon
1/2 cup dried apricot
1/4 cup raisins
1 head escarole
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can black eyed peas, rinsed and drained
6 pita pockets
1/2 cup plain yogurt

1. In a microwave-safe bowl, combine olive oil and sliced red onion; cover. Microwave on HIGH for 2 minutes, stirring once. Add sliced turkey, cumin, salt, pepper, and cinnamon; stir to combine. Cover and microwave on HIGH for 3 minutes, stirring twice. Stir in dried apricots and raisins; cover and microwave on MEDIUM for 2 minutes.
2. Shred escarole and add half to the bowl with garbanzo beans and black eyed peas; cover and microwave on HIGH for 1 1/2 minutes. Let stand, covered, for 5 minutes.
3. Serve with halved pita pockets and yogurt; fill with the hot turkey mixture.

Makes 6 servings.