Middle Eastern
Middle Eastern
Roasted Beef with sumac and onion
A herb-heavy take on Beef Dip, built on sumac and onion and finished the way we like it. Ready...
Middle Eastern · Dessert
Levantine Turkey Tart with tahini and lemon
This Middle Eastern Tart leans on tahini and lemon to do the heavy lifting. We smoke the Turkey for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the turkey 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 turkey. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the tahini and the rest of the tahini and lemon 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.
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