Turkey stuffed with Freekeh (حبش محشي بالفريكه)

Turkey stuffed with Freekeh, one of the famous Lebanese dishes that is flavorful, unique, filling, nutty with great texture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rub it completely with coarse salt and lemon juice.

Step 2

Place it in a large tray and wash it under the tap, Cut turkey liver and set aside.

Step 3

In a bowl, mix salt, black pepper, paprika and seven spices and season turkey on the outside and inside.

Step 4

Preheat the oven at 180 ° C.

Step 5

In a saucepan, heat the oil add the onions, sauté for 5 minutes then add the garlic.

Step 6

Add the liver and saute for a few minutes, then season with salt, black pepper, mixed spices.

Step 7

In a pot on the stove, on medium heat, pour the water, add bay leaves and cardamom then add the liver mixture and let the mixture come to a boil.

Step 8

Add the soaked freekeh to the onions with some water and cook until the water has evaporated, (you may add little water until freekeh is cooked, it will be cooked when the grains are tender and chewy.

Step 9

Fluff the freekeh with a fork, remove from the pan and set to one side.

Step 10

Put the turkey in an oven tray and stuff it with half the amount of Freekeh and close it well.

Step 11

Grease the turkey top with butter and cover it with aluminum foil, put it in the preheated oven for 3 hours.

Step 12

Take off the aluminum foil and place turkey under the grill until it turns golden brown.

Step 13

Arrange the remaining amount of freekeh in a serving dish and spread the almonds, pistachios and raisins on the sides, optional parsley for garnishing.

Step 14

Place the Turkey in the middle of the Freekeh and immediately serve the dish on your table.

Step 15

Ingredients for the Gravy: 1/2 cup soft butter (120 grams), 1/2 a cup of sifted white flour (60 grams), 4 cups chicken or beef broth. 1/3 cup cooking cream. 1 teaspoon salt. 1 teaspoon black pepper.

Step 16

We prepare a frying pan in which we put the soft butter and leave it on a low heat until melted, then add the flour.

Step 17

We stir the butter with the flour with a hand-held wire whisk until we get a creamy-based mixture and we smell like baking.

Step 18

Then we know that the sauce is done. Pour the chicken broth and stir until it is homogeneous, then add a second cup and continue stirring until it is well Mixed and continue like this in the third and fourth cup, at the end we will get a light sauce like soup.

Step 19

Leave the sauce for 10 minutes on a low heat while stirring so that it does not burn, and you know it’s done when the spoon comes out covered with the sauce when dipped in it.

Step 20

Add the cream and continue stirring for two minutes until we get a sauce that has an appropriate consistency, homogeneous and thick.