This Middle Eastern Tart leans on tahini and lemon to do the heavy lifting. We smoke the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the tahini and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A herb-heavy take on Salmon Stew, built on pomegranate and mint and finished the way we like...
Middle Eastern
Members
Our tested Steamed Turkey Scramble: charred, generous, and balanced with pomegranate and mint....
Middle Eastern A herb-heavy take on Halloumi Plate, built on pomegranate and mint and finished the way we like...
Middle Eastern A herb-heavy take on Sweet Potato Cake, built on za'atar and finished the way we like it. Ready...