Israeli/Mediterranean recipe with leftover turkey?

thanksgiving turkey recipe
by VTDNP

Question by Gnarly Like Whoa: Israeli/Mediterranean recipe with leftover turkey?
I have a bunch of leftover turkey laying around from Christmas and I was thinking of making something Israeli, Greek or Middle Eastern or something. I have couscous, hummus and I know how to make pita and falafel. I know this is random, I’m just bored and in a creative mood. I’d like to try something new.

Ideas?

Best answer:

Answer by Lucja Alina
Leftover Turkey Shawarma.Thanksgiving turkey celebrates our American heritage. Why not use the leftovers to celebrate our Israeli roots. This recipe is good for up to 2 pounds of leftover turkey meat.
Ingredients

Leftover turkey
2 onions cut into ¼-inch thick rounds
1 tablespoon turmeric
2 teaspoons coarse kosher salt
1.5 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper or hot paprika
8 tablespoons olive oil, divided
Pitas, spreads and salads to serve

Directions

Pull all of the leftover turkey off of the bones. Shred well.
Heat half of the olive oil in a large skillet over medium low heat.
Add the onions to saute.
Mix the turmeric, salt, cumin, coriander, white pepper, black pepper and cayenne pepper in a small bowl.
Sprinkle 1 tablespoon spice mixture on the onions. Mix well to coat
Drizzle remaining olive oil and the rest of the spice mixture over the shredded turkey. Knead in by hand.
When onions are translucent, add the turkey and mix well.
Let cook until turkey is heated through.

Serve in a pita with Israeli Salad, Hummus , Techina, Falafel balls or any other Israeli Spread of your choice. My favorite thing about shawarma is choosing the salads! No two shawarma sandwiches are alike!
http://www.joyofkosher.com/recipe/leftover-turkey-shawarma/
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Thanksgiving Leftovers: Spicy Greek Turkey Pie
3 tablespoons olive oil
1 large eggplant, cut into a medium dice (scant 4 cups)
1 large onion, cut into medium dice
3 large garlic cloves, minced
2 teaspoons each ground cinnamon and dried oregano
Salt and ground black pepper
2 tablespoons flour
1 1/2 cups chicken broth
3/4 cup dried cranberries
4 cups cooked turkey, shredded into bite-size piece
1 egg yolk
3 cups leftover mashed potatoes, lukewarm

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Heat oil in large skillet over medium-high heat. Add eggplant; sauté until golden brown, 4 to 5 minutes. Add onions; continue to sauté until soft, about 3 minutes. Add garlic, cinnamon, oregano, and a light sprinkling of salt and pepper; sauté until fragrant, about a minute longer. Sprinkle in flour and then stir in broth to make a light sauce. Stir in cranberries and then turkey; continue to cook until heated through.

Beat yolk into warm mashed potatoes. Use a spatula to spread mashed potato over turkey mixture. Bake until bubbly, about 20 minutes. Leaving casserole on the same rack turn on broiler and cook until nicely browned, 4 to 5 minutes.

Thanksgiving Leftovers: Spicy Greek Turkey Pie


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Turkey musakhan.This dish uses sumac, an essential Middle Eastern spice.

Ingredients
1/4 cup pine nuts
6 tablespoons olive oil
2 onions, thinly sliced
3 tablespoons ground sumac
Juice of 1 lemon
salt and pepper to taste
4 cups leftover turkey, cut into strips
4 medium pita breads, Armenian Lavash bread or naan bread

Method

Preheat oven to 350°F.

Roast pine nuts in oven for 5 to 7 minutes making sure they do not burn. Set aside. (Almonds also work well.)

Heat olive oil in a large skillet over medium-high heat. Add onions and sauté, stirring often, until cooked down and beginning to brown and caramelize, 10 to 15 minutes.

Add sumac and sauté with onions for another 5 minutes. You can add a little water or chicken stock if you find your mixture dry. Taste it and adjust tartness with the juice of 1 lemon. Add salt and pepper to taste

Add leftover turkey to sumac and onion confit. Cook until warm and turkey is coated with mixture.

Lay 4 sheets of flatbread bread on a plate or clean cutting board. (Palestinians use freshly baked taboon flatbread for this dish. Armenian Lavash bread, which is more commonly available in Canada, is very similar. Or use pita or naan bread)

Lightly brush the bread with olive oil on both sides. Spread the sumac, onion and chicken mixture evenly down the centre of the bread, sprinkle with roasted pine nuts. Sprinkle the bread with water or chicken stock to lightly moisten it.

Place the musakhan on a baking dish in the oven and bake for 15 minutes. If the bread starts to burn, cover it lightly with aluminum foil or top it with an extra Lavash, pita or naan bread.

Remove the dish from the oven and let it rest about 5 minutes.

Plate and serve with arugula salad in a simple lemon-parmesan dressing. Musakhan pairs beautifully with Tawse Winery’s 2009 Sketches of Niagara Riesling.Yields 4 servings
http://www.theglobeandmail.com/life/holiday/holiday-food/turkey-musakhan/article2278453/
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