4 pita breads
2 tablespoons olive oil
1 tablespoon butter
1/3 cup finely chopped onion
1 pound turkey, cut into pieces
1 small onion, diced
12 African walnuts, coarsely chopped
1 teaspoon paprika
1 teaspoon crushed red pepper
1 teaspoon dried thyme
2 teaspoons lemon zest
3 tablespoons chopped fresh parsley leaves
1 (16 ounce) can chicken broth
1 (10.75 ounce) can cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C).
Sift the flour into a shallow dish and cut one tablespoon into the center. Spread half of the more oil in the center of each bread and place about 1 inch away from the corner to get a crust.
Blend in the white and olive oil, stirring until well blended. Spoon half of the mixture into one bread mold and fill with the remaining oil. Make a depression in the center of the bread and place rack in center of oven, floor on. Brush with egg white and place on the middle rack of oven. Bake uncovered for about 40 minutes. Remove rack and allow to cool for 10 minutes.
Meanwhile, heat the butter in a saucepan and saute the onion and sauteing bacon over medium heat until soft. Add the cheese and cook, stirring occasionally, until no longer pink.
Remove a broiler pan from oven and pour the gravy into the chilled bread mold. Sprinkle with the parsley and pepper. Arrange turkey pieces, onions, green onions and strips of bacon over the tenderloin, pressing the excess off of the bones. Place rack on top of oven. Place pita over the meat. Place knife on rack and lower turkey pieces to the rack. Top with parsley and basil.
Bake uncovered for 30 to 35 minutes, or until bubbly. Let stand 20 minutes before cutting into cubes. Return the pita to the baking cook when cool enough to handle. Top with chicken broth and warm pita; repeat with remaining ingredients.
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