Nan bread is found throughout southern Asia and into the Indian subcontinent. Here is an article about it.
It's traditionally baked on a tandoor (Afghanistan, similar in some respects to the horno, which you can see out at Bent's Old Fort.
In many parts of the world, camel dung can be used as fuel for a tandoor and for baking nan. In his novel "Caravans," James Michener describes this.
Leece mixed the turkey patty ingredients, and I grilled 'em. The patties are quite soft and mushy compared to ground beef, and even plain ground turkey without the added items. This made grilling them a challenge, but with some care they turned out well. Next time we'll use some foil on the heat. Indirect heat works pretty good, too.
Goat cheese is a bit too 'muttonish' for my taste. I would have preferred feta cheese. But that's a small point. The finished product was delicious and is a definite do-again.
Leece substituted broccoli slaw for cabbage, as America's Favorite Place to Shop was out of cabbage slaw. Perhaps the truck was held up at the border with the 'hecho in Mexico' cabbage variety. In any case, we think broccoli is a better choice.
It was a gas grill, BTW, and we skipped the camel dung, though Leece was thinking about some horse poop from one of our neighbors ...
