Posie’s Place

Middle Eastern cookery is another type of cookery I haven’t really explored to any extent, what I have tried I have enjoyed. I bought some pitta breads when shopping the other day, I thought these would be really nice toasted and filled with salad.

There was some turkey in the fridge so off I go again on my quest to explore the flavour combinations of the Middle East.

FULL OF EATERN PROMISE POULTRY

Serves 1

INGREDIENTS

• 150g Turkey breast fillet, minced roughly by hand (I used turkey since that is what I had in the fridge but chicken breast would work perfectly well)
• 1 Large pitta bread
• 1 Medium onion, two thirds of which are chopped finely and the other third sliced finely
• 1 Carrot, finely grated
• Mixed salad leaves, shredded
• 1 Lemon
• 1 Clove garlic, finely chopped
• 1 Tomato, sliced thinly
• 1/4 Tsp Ground cumin
• 1/4 Tsp Ground corriander
• 1/4 Tsp Ground cinnamon
• 1 Pinch Ground Cardamon
• 1/4 Tsp Chilli powder (Optional)
• Chilli sauce (Optional)
• Olive oil
• Salt & pepper

PREPARATION

1. Gently fry the onion and garlic in some olive oil until softened.
2. Preheat a grill pan and toast the pitta bread for a couple of minutes on each side.
3. Add the minced turkey to the frying pan and add all of the spices, stir well.
4. Fry the turkey for 5-7 minutes until almost cooked through, add a dash of water to the pan along with a squeeze of lemon juice to taste.
5. Open the toasted pitta and add some carrot, salad leaves, tomato and some onion into the opening, top with the turkey, some more sliced onion and a drizzle of chilli sauce if so desired.

I really liked this and plan to look out for some authentic Middle Eastern recipes to try.

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