| Heat 2 teaspoons of canola oil in a medium sauté pan or skillet over medium heat. Add the onion and a three-finger pinch of salt and cook until the onion begins to release some moisture and soften, 1 or 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool.
Meanwhile, put the bread in a small bowl and pour in the milk.
In a mixing bowl, combine the onion and garlic and ground turkey. Squeeze out the bread, discarding the milk, and add the bread along with the oregano, mint, coriander, cumin, cinnamon, nutmeg, and a good teaspoon of salt and pepper. Add the zest of 1 lemon. Mix the ingredients with your hands until theyre all evenly distributed. I like to taste this mixture raw to check for seasoning (its delicious), but you can sauté it first if you wish. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
Form the mixture into balls, a little smalle | |