Recipe ingredients
- 1 Turkey, about 5 kg, 16 oz, cleaned
- 750 g, 24 oz, ground meat
- 2 cups short grain rice
- 1 cup finely chopped onion
- 15 chestnuts, boiled and peeled
- 1/2 cup blanched and toasted almonds
- 1/4 cup fried seedless raisins
- 1 kg, 32 oz, baby potatoes, boiled and peeled
- 4 cinnamon sticks
- 1/2 teaspoon cardamom pods
- 1 tablespoon ground black pepper
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground cumin
- 1/2 cup butter
- 2 tablespoons shortening or butter
- 1 tablespoon salt, as desired
- 2 bay leaves
Recipe method
- Rub Turkey inside and out with 1/2 quantity of salt, black pepper and ground cinnamon. Put aside.
- Fry onions with shortening over medium heat, stirring, add ground meat with a dash of salt, black pepper and cumin.
- Stir occasionally till meat is tender.
- Add rice, water to cover, bring to a boil, when half cooked remove from pot.
- Add almonds, raisins and half quantity of chestnuts to meat mixture. Mix well.
- Stuff turkey. Stitch opening. Place in a large pot.
- Add cinnamon sticks, cardamom and bay leaves.
- Add water to cover. Cook over high heat.
- When it boils reduce heat to low.
- Cover and cook for 1 1/2 hours.
- Remove from pot. Brush with butter.
- Place in a deep oven tray. Pour stock over.
- Bake in a moderate oven till tender and stock almost evaporates.
- Cover with aluminum foil when too brown.
- Serve in a platter surrounded with extra chestnuts.
Other arab recipes:
Stuffed turkey recipe
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