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

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