2 Tbsp (30 mL) baharat spice blend (store-bought or homemade)
2 cloves garlic
1 lb (454 g) ground turkey
Salt and pepper to taste
¼ cup (60 mL) white wine or poultry stock
To serve:
pre-made flatbreads or naan
arugula or spinach
pickled turnips*
dill pickles
plain yogurt
*pickled turnips can be found at most Middle Eastern markets Baharat Blend
1 tsp (5 mL) nutmeg
1 ½ tsp (7 mL) toasted coriander
1 ½ tsp (7 mL) cinnamon
2 tsp (10 mL) cumin
2 Tbsp (30 mL) mint
2 Tbsp (30 mL) oregano
Directions
Flatbreads:
Drizzle olive oil in a large skillet over medium-high heat until shimmering and hot.
Add in the onions and fry for a few minutes until softened.
Add the garlic and Baharat spice blend and fry for one minute longer.
Add in the turkey and cook, stirring occasionally, until nicely browned 10-15 minutes.
Pour in the wine or stock and stir, scraping any stuck-on bits at the bottom of the pan, until no liquid remains. Remove from heat and let cool slightly.
Place the meat mixture on a flatbread and top with greens, pickled turnips and a drizzle of yogurt.
Baharat Blend:
Mix all ingredients and keep in an air-tight jar for up to 6 months.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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