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Middle Eastern turkey tagine with carrot couscous and rose petals recipe

turkey with carrot couscous and rose petals in a tagine

By Zahi Azzi
Difficulty not too difficult
Cooking time more than 1 hour


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
½ medium-sized onion
100ml red wine
1 teaspoon crushed garlic
1L chicken stock
1 teaspoon rose petals


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 (155°C). Remove string, cut and serve.

Recipe courtesy of Kazbah

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