Turkey Saute with Ras El Hanout
2 servings
20 minutes
Turkey sauté with ras el hanout is an exquisite dish of Moroccan cuisine, infused with the spirit of ancient caravans and Eastern bazaars. Ras el hanout, a spice blend, gives it a complex aroma where the warmth of cinnamon intertwines with the spiciness of cloves and the depth of turmeric. The light acidity of lemon and sweetness of honey soften the spicy notes, making the flavor harmonious and rich. Marinating allows the turkey to absorb the full palette of spices while roasting reveals its juiciness. Juicy, tender meat combined with aromatic spices is perfect for a cozy dinner or festive table. Serving on skewers recalls traditional Eastern cooking methods, creating a stunning dish worthy of a true Moroccan feast.
1
Cut the turkey fillet into small pieces.
- Turkey: 500 g
2
In a glass jar with a tight lid, mix 2 tablespoons of fresh lemon juice, ras el hanout, honey, salt to taste, and olive oil.
- Lemon: 1 g
- Ras El Hanout: 2 tablespoons
- Flower honey: 2 teaspoons
- Salt: to taste
- Olive oil: 50 ml
3
Close the lid and shake well to mix all the ingredients thoroughly.
4
Place the turkey in an airtight plastic container, pour in the marinade, close the lid, and shake well.
- Turkey: 500 g
5
Put it in the fridge overnight.
6
Preheat the oven to 180 degrees.
7
Soak wooden skewers in water for 10 minutes to prevent them from burning.
8
Skewer the turkey on them, place the wooden skewers on the baking dish so that the meat is inside and the juices flow into it, and put it in the preheated oven for 20-30 minutes.
- Turkey: 500 g
9
We check by piercing the meat from the side and see what flows out - broth or juice.