Try this delicious turkey tagine recipe!
Roughly chop all dried fruit and place in a bowl to marinade with brandy for 30 minutes.
Place turkey breast on chopping board and slice down the middle to make double breast being sure not to cut the whole way through.
Tenderise to even out the thickness.
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.
Dice medium onion and sauté in a pan with garlic and cardamom.
Add red wine and reduce by half. Add orange juice and reduce by two thirds.
Add the stock and reduce by half again.
In a hot pan, seal off the turkey until light brown.
Add to tagine with sauce and braise for 1 hour and 20 minutes in a moderate heat (1550C).
Remove string, cut and serve.
Nutritional analysis per serving (900 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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