Spiced Persian turkey

Name: Spiced Persian turkey | Asda Good Living
Total time: 4 h 20 min
Yield: 4
Cuisine: Australian
Ingredients: 20g Chosen by you Korma Paste; ½ Lemon, juice of; 100g Chosen by you Natural Yogurt; 1 tsp Chosen by you Clear Honey; 150g Chosen by you Mayonnaise; 4g Sumac Powder; 4g Baharat Seasoning (see recipe below); 3g chopped coriander, plus 5g to go with carrots; 400g Asda Extra Special Corn Fed Turkey, cooked; 288g carrot ribbons; Splash of lemon juice; 1 tsp Extra Virgin Olive Oil; Chosen by you Toasted Flaked Almonds; Pomegranate seeds; Sliced Medjool dates; Fresh coriander; Chargrilled flat breads; 1 tbsp black peppercorns; 1 tbsp cumin seeds; 2 tsp coriander seeds; 1 tsp whole cloves; ½ tsp cardamom seeds; 1 ½ tbsp allspice; 1 tbsp paprika; 1 tsp ground cinnamon; ¼ tsp ground nutmeg

Capture the magic of the Middle East using leftover turkey.

By Asda Good Living,21st September 2015

(1 votes)

Cook: 4 Hours 20 Mins

Serves: 4

Price: £2.72 per serving

Nutritional Information

Each 291g serving contains

Energy
2607kj
623kcal

31%

Fat
38.7g

High
55%

Saturates
4.9g

Med
25%

Sugars
25.9g

High
25%

Salt
0.96g

Med
16%

of your reference intake.
Typical energy values per 100g:
896kj/214kcal

Ingredients

20g Chosen by you Korma Paste

½ Lemon, juice of

100g Chosen by you Natural Yogurt

1 tsp Chosen by you Clear Honey

150g Chosen by you Mayonnaise

4g Sumac Powder

4g Baharat Seasoning (see recipe below)

3g chopped coriander, plus 5g to go with carrots

400g Asda Extra Special Corn Fed Turkey, cooked

288g carrot ribbons

Splash of lemon juice

1 tsp Extra Virgin Olive Oil

Chosen by you Toasted Flaked Almonds

Pomegranate seeds

Sliced Medjool dates

Fresh coriander

Chargrilled flat breads

1 tbsp black peppercorns

1 tbsp cumin seeds

2 tsp coriander seeds

1 tsp whole cloves

½ tsp cardamom seeds

1 ½ tbsp allspice

1 tbsp paprika

1 tsp ground cinnamon

¼ tsp ground nutmeg

Method

Make the Baharat. Crush the peppercorns and seeds. Combine with the other spices. Store in an airtight container and use within 3 months.

Combine the korma paste, lemon juice, yogurt, honey, mayonnaise, spices and coriander. Leave for at least 4 hours. Ideally, make the day before and cool in the fridge.

Dice leftover turkey and mix into the sauce.

Place carrot ribbons on the plate and dress with chopped coriander, lemon juice and olive oil.

Top the carrot with spiced turkey. Garnish with almonds, pomegranate seeds, dates and coriander. Serve with chargrilled flat breads.