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Middle Eastern Turkey Tagine with Carrot Couscous & Rose Petals

Try this delicious turkey tagine recipe!


  • 1kg fresh turkey breast

  • 100g dried figs

  • 100g dried apricots

  • 50g fresh dates

  • 50g raisins

  • 60ml brandy

  • 80 basturma (air dried beef) or prosciutto (as substitute)

  • 20g za’atar

  • 1.25l orange juice

  • 6 cardamom pods

  • 1/2 medium sized onion

  • 100ml red wine

  • 1 teaspoon crushed garlic

  • 1 litre chicken stock

  • 1teaspoon rose petals


  • 1.

    Roughly chop all dried fruit and place in a bowl to marinade with brandy for 30 minutes.

  • 2.

    Place turkey breast on chopping board and slice down the middle to make double breast being sure not to cut the whole way through.

  • 3.

    Tenderise to even out the thickness.

  • 4.

    Season the meat and sprinkle with za’atar, place strips of basturma then top with the marinated fruit then carefully roll into a cylinder and tie with butcher’s string.

  • 5.

    Dice medium onion and sauté in a pan with garlic and cardamom.

  • 6.

    Add red wine and reduce by half. Add orange juice and reduce by two thirds.

  • 7.

    Add the stock and reduce by half again.

  • 8.

    In a hot pan, seal off the turkey until light brown.

  • 9.

    Add to tagine with sauce and braise for 1 hour and 20 minutes in a moderate heat (1550C).

  • 10.

    Remove string, cut and serve.

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