There’s been a hiatus here on the blog, for good things. My sister came from the States to visit, and we’ve been traveling, eating out, and when at home, getting ready for Purim.But right now, I want to show you what I cooked for Shabbat night. Some time ago I posted a photo of turkey tajine to the blog, but not a recipe. Let me make up for it now. I served this tajine with brown rice, string beans, and sliced tomatoes.
Turkey Tajine with Dried Fruit
Serves 4 generously
This recipe could have easily been made with chicken, beef, or lamb. Turkey is simply my preference. The dried fruit may vary also: I just had prunes and figs around but dates, raisins, cranberries, apricots, or any combination of them, would add piquancy and sweetness also.
Ingredients:
1 1/2 kg. red meat of turkey
1 large red onion
4 garlic cloves
a large handful of dried fruit
2 Tblsp. Silan date honey or maple syrup
2 Tblsp. soy sauce
1 tsp. cumin
1/2 tsp. ginger
1 small piece of chili pepper
1 large bay leaf
1 medium orange, peeled and quartered
salt and pepper to taste
1 Tblsp. dark honey
1/2 cup chopped parsley
Method:
If you don’t have a tajine, use a deep skillet that has a lid.
1. Peel the onion and slice it into thick rings. Heat a little olive oil in your tajine/skillet and start cooking the onions in it, over a low flame.
2. Peel and chop the garlic coarsely. Set it aside.
3. After the onion has become soft but not caramelized nor fried, add the cumin, ginger, chili pepper, fruit, bay leaf, and orange quarters. Allow this to cook for a few minutes. Add the garlic.
4. Add the turkey pieces and brown them, turning them over a few times during the process. This should take about 15 minutes over a medium flame.
5. Add the silan/maple syrup and soy sauce, drizzling the liquids over the turkey. Add 1 tsp. salt; grind some pepper over all.
6. Cover the tajine and lower the flame as far as possible. Allow it to cook gently for up to an hour, checking once in a while to make sure the turkey isn’t sticking to the pan or becoming overcooked.
When it seems ready, add the honey. Stir it into the liquids, which should have become a thick sauce. Taste the tajine and add salt and pepper if liked.
The stew will be pungent and slightly sweet, but an uninteresting brown. To please the eye, scatter some chopped parsley over it before serving – or some lightly toasted pine nuts if you have some on hand.
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