Middle Eastern Turkey Galette
Our tested Baked Turkey Galette: charred, generous, and balanced with pomegranate and mint....
A charred take on Lamb Gratin, built on cumin and coriander and finished the way we like it. Ready in about 1 hr 50 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the za'atar and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Our tested Baked Turkey Galette: charred, generous, and balanced with pomegranate and mint....
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