Turkey and Hummus on Pita Recipe

Photo: Turkey and Hummus on Pita Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkey and Hummus on Pita Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkey and Hummus on Pita.

Yield: 4 Servings

Ingredients

4 whole wheat pita pockets, cut in half
2 cups prepared hummus (chickpea spread) $
12 ounces sliced roasted turkey $
1 medium cucumber, peeled and thinly sliced $
2 ripe plum tomatoes, thinly sliced $
1 1/2 cups alfalfa sprouts

Preparation

Heat pita halves in toaster oven or a warm oven until warmed through and pliable.

Spread inside of each half evenly with 1/4 cup hummus. Layer on a few slices of turkey, some cucumber slices, a couple of tomato slices and some sprouts. Press lightly to close up a little bit. Serve with carrot sticks or your favorite chips on the side.

All You
NOVEMBER 2005

More recipes from the hummus blog:

Dried Tomato Hummus
Lemon, Sesame, and Garlic Hummus
Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap

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Stuffed Turkey (Tandouri style) Recipe - How to Make Stuffed Turkey (Tandouri style)

Photo: Stuffed Turkey (Tandouri style) Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Turkey (Tandouri style) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Turkey (Tandouri style) .

Ingredients

For the filling:
½ Cup corn oil
½ Cup ghee
4 Cinnamon sticks
2 Tbs fennel seeds
1 Lime, sliced
1 Cup pine nuts
2 Cups cranberries (soaked in warm water) or raisins
2 Tbs lemon juice
1 Cup water (or orange juice)
2 Cups coconut, grated
2 Cups grated coconut
2 Cups fresh mint leaves, chopped
3 Cups pre-cooked basmati rice

For the turkey:
1 Whole turkey (5 - 6 Kilos)
2 Yogurts
2 Tbs Masala spices:
(Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)
1 Tbs fresh ginger, chopped
2 Tbs red pepper powder
1 tsp crushed chili
3 Tbs corn oil
1 Onion, diced
¼ Cup Celery, diced
¼ Cup of carrots, diced
4 Garlic cloves
1 Tbs butter

Method

For the filling:
- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.
- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.
- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.
- Finally, add the pre-cooked rice while stirring well, season the filling with salt and pepper, leave aside to cool (tip: do not overcook so the color of the mint won’t be dark)

For the Turkey:
- Wash the turkey thoroughly, dissolve 1 ½ cup of salt in enough water to cover the turkey for 2 hours, then rinse and dry.
- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.
- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.
- Season the inside of the turkey with 1/4 of the mixture.
- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.
- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.
- Brush the turkey with butter; add a little amount of water on one side of the pan.
- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)
- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.
- Remove turkey from pan; cool for 10 minutes.
- Serve it with the stuffed rice.

More recipes from the hummus blog:

Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Date and cinnamon stuffed lamb
Roast chicken with couscous & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing

Save and Share Stuffed Turkey (Tandouri style)  Recipe

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Lemon roast turkey with hazelnut & fig stuffing recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon roast turkey with hazelnut & fig stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon roast turkey with hazelnut & fig stuffing.

Surprise your guests with a new take on the Christmas favourite - a filling of crunchy roasted hazelnuts and flavoursome dried figs. Merry Christmas & happy new year.

Preparation Time 40 minutes
Cooking Time 210 minutes 

Ingredients (serves 10)

6kg (size 60) fresh or thawed frozen turkey
1 lemon, cut into 5mm-thick slices
100g butter, melted
3 large sprigs fresh rosemary
Cranberry & Rosemary Chutney (see related recipe), to serve

Hazelnut & fig stuffing
50g butter
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
2 tbs olive oil
280g (4 cups) fresh breadcrumbs (made from day-old Italian-style bread)
90g (1/3 cup) coarsely chopped dried figs
1/3 cup chopped fresh continental parsley
45g (1/4 cup) coarsely chopped dry-roasted hazelnuts
1 tbs finely grated lemon rind 

Method

1.To make the hazelnut & fig stuffing, melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Transfer to a large heatproof bowl. Heat the oil in the pan over medium-high heat. Add the breadcrumbs and stir to combine. Cook, stirring often, for 5 minutes or until the breadcrumbs are light golden. Transfer to the bowl. Add the fig, parsley, hazelnuts and lemon rind and stir to combine.

2. Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf.

3. Remove excess fat, giblets and neck from the turkey cavity. Wipe inside and out with paper towel. Loosely fill with stuffing. Use unwaxed white kitchen string to tie the legs together. Run your fingers under the skin of the breast to loosen and create a large pocket. Arrange the lemon slices, in a single layer, inside the pocket. Tuck the wings under.

4. Add 250ml (1 cup) of water to a large roasting pan. Place the turkey, breast-side up, on a wire rack in the pan. Brush with butter. Tuck the rosemary sprigs under the string. Cover with non-stick baking paper, then cover the pan with foil. Roast, basting with remaining butter, every 30 minutes, for 2 1/2 hours.

5. Remove baking paper and foil. Roast for a further 45 minutes or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Transfer to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest before carving. Serve with the chutney.

Notes
Time plan tip: Prepare to the end of step 1 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 3 1/2 hours ahead.
How to make fresh breadcrumbs: Remove the crusts from about 5 large slices pane di casa (Italian crusty bread). Coarsely tear the bread. Place in the bowl of a food processor and process until coarsely chopped. 

Stuffed Chicken - Lebanese Potato Salad - Tabbouleh Recipe

Save and share Lemon roast turkey with hazelnut & fig stuffing recipe 

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