Marinated Turkey with Fennel and Ras El Hanout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g turkey schnitzel
- 1 tablespoon honey
- 0.5 teaspoon ½ sambal oelek (more if you like)
- 0.5 ½ lemon (s), juice it
- 1 sprig rosemary
- 250 g bulur
- 800 ml vegetable stock
- 2 tuber / s fennel
- 1 red pepper (s)
- 1 bunch parsley
- olive oil
- Ras el Hanout
- salt and pepper
- Fennel seeds, ground
Print Recipe
Pin Recipe Instructions
- Cut the turkey schnitzel into thin strips and marinate with sambal oelek, honey, lemon and chopped rosemary.
- Meanwhile, cut the bell pepper into thin strips, halve the fennel, remove the stalk and cut into thin rings. Fry both vegetables, add the ground fennel (amount to taste, I had about 1.5 teaspoons), fry with and then remove everything from the pan.
- Brown the drained meat while stirring. Take out of the pan and keep warm.
- Heat the broth and stir in the bulgur, simmer for 10-15 minutes. Add the meat and the fried vegetables, set the hotplate very low (setting 2 is sufficient for induction) and season with ras el hanout, salt and pepper to taste. The dish can then sit for a while at this level without the meat becoming too dry.
- Sprinkle with chopped parsley and serve.
- The recipe is our own creation, which was very well received by our family and has therefore been immortalized. I prepared the dish in a wok.
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