Turkey thigh with asafoetida and red lentils
4 servings
40 minutes
Turkey thigh with asafoetida and red lentils is a dish inspired by European cuisine, where Eastern spices add a special charm to traditional meat. Asafoetida, known for its spicy and slightly garlicky notes, harmonizes with the tender turkey meat, while red lentils provide nutrition and rich flavor. Marinating in Greek yogurt makes the meat especially tender and juicy, while baking gives it an appetizing golden crust. The light spiciness of lemon and warmth of cumin reveal the dish's aroma, making it perfect for a family dinner or special occasion. This combination of flavors surprises and delights, creating a cozy and exquisite gastronomic experience.
1
Remove the skin and tendons from the turkey thighs. Mix yogurt with a pinch of asafoetida, lemon zest and juice, salt, and pepper. Marinate the turkey thighs in yogurt for four to six hours.
- Turkey thigh: 1 kg
- Greek yogurt: 500 ml
- Lemon: 1 piece
- Asafoetida: pinch
- Salt: to taste
- Ground black pepper: to taste
2
Wipe the marinade off the thigh with a paper napkin, place the meat in the oven (180 degrees) for forty to fifty minutes. Chop the onion finely.
- Onion: 1 head
3
Sauté the onion in olive oil, mix it with lentils and a pinch of asafoetida. Add water to about two fingers high and cook, stirring occasionally and adding water if it evaporates, for about half an hour. Season with salt and pepper.
- Olive oil: 50 ml
- Onion: 1 head
- Red lentils: 250 g
- Asafoetida: pinch
- Salt: to taste
- Ground black pepper: to taste