Stuffed turnips with turkey, freekeh and spicy tamarind sauce

Name: Stuffed turnips with turkey, freekeh and spicy tamarind sauce (Mahshi lift)
Yield: Serves six
Cuisine: Palestinian
Ingredients: 80 g dried tamarind pulp, soaked in 250 ml boiling water for 30 minutes; 10 g tarragon leaves, roughly chopped, plus 1 tbsp extra to serve; 1 lemon: finely grate the zest to get 1½ tsp; 2 tbsp olive oil; ½ tsp ground cumin; 1 large green chilli, deseeded and finely chopped (20g); ¾ tsp ground cumin; 10 g dill leaves, roughly chopped, plus 1 tbsp extra to serve; 60 g pomegranate seeds (from ½ a pomegranate); 90 ml sunflower oil, to fry; 80 g cracked freekeh (also known as greenwheat), washed well, drained and picked of any stones; Salt and black pepper; 150 g Greek-style yoghurt, to serve (optional); 1½ tbsp olive oil; 6 garlic cloves, crushed (25g); ¾ tsp ground cinnamon; 250 g minced turkey thighs; ¾ tsp baharat; 2 kg turnips; 10 g parsley leaves, roughly chopped, plus 1 tbsp extra to serve; 1 onion, finely diced (150g); ½ tsp ground cinnamon; 1 tsp baharat; 1½ tsp tomato purée; 6 plum tomatoes, coarsely grated (400 g); 1 tbsp caster sugar; ½ tsp ground coriander

Mahshi lift

Preparation info

Serves
six

Difficulty
Complex

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

Stuffing vegetables is commonplace in Palestinian cooking. As well as being delicious, celebratory and comforting, the resulting dishes are often a practical way of making meat stretch further than it would otherwise do. Stuffing vegetables is, however, time-consuming: sauces and fillings need to be made, vegetables need to be hollowed out, the cooking time required is often relatively long. This is not to dissuade you from making a recipe like this – the results are wonderful – but to expl

Ingredients

Asia
Palestine
Main course
Gluten-free

Ingredients

Method