Moroccan turkey salad
Notes
You may utilize any type of cooked turkey — well, perhaps not deli breast — but ideally, it is recommended to grill the turkey on a naffekh, an earthenware brasier that Ali’s ferengi wives were never able to master. We roasted a whole turkey breast, generously seasoned with garlic powder and just a hint of tandouri (the distinctive sing-song rhythm in Ali’s voice hinted at a touch of subcontinental flavoring).
We opted for whole turkey breast due to its respectable usable meat yield rate (62.5%, a useful figure for calculating quantity in cooking) and its flavor, which is far superior to that of cheaper boneless cutlets.
Our recipe is adapted from one by Holden. Naturally, turkey is originally a bird from the New World, but it has traversed the Atlantic multiple times and is consumed throughout the Old World. Is Ali’s preference for this bird derived from his native Morocco or from the culinary skills of an East Anglian wife?
Aleppo is a mild red pepper flake from Armenian/Syrian origins that is now much easier to obtain than when this recipe was initially created. Our original supply was sourced from Kalustyans on Lex, but we are currently trying Aleppo from Penzeys and World Spice Merchants.
Fixings
- 2 pitta breads
- 2 tbsp olive oil
- 1 diced aubergine
- 1 tbsp harissa
- 250g divided cherry tomato
- 500g destroyed extra turkey bosom
- 100g rocket seeds
- 1 pomegranate or 110g tub pomegranate seeds
- a couple of mint leaves
Technique:
Tear the pitta into pieces and fry in the olive oil until fresh.
Tip into a bowl, then fry the aubergine for 10 mins until delicate.
Add to the pitta with the harissa, tomatoes, turkey and rocket.
Throw well. Disperse over pomegranate seeds and mint leaves., appreciate it!
Moroccan turkey salad Video:
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