I have an aversion to beef. Don’t know why. I’ll cook it for family sometimes, but when I cook meat, it’s usually chicken or turkey. Red meat of turkey was my choice for this Shabbat night, stewed in my handy-dandy tajine and served with a garlicky, deep-yellow turmeric rice.
NOTE: Israeli Kitchen has moved. The recipe for Turkey Tajine is now on my delicious new blog at:
http://www.israelikitchen.com
There are some cool new recipes there, too. See you there!
Turkey Tajine
Looks delicious. And garlicky, tumericky rice sounds like a dream.
Hi, Leora,
Thank you! There was chicken soup, then the tajine and rice. For three adults it was more than enough. I love cooking in earthenware.
The tajine works like a slow cooker: you can just put meat and vegetables in it and let them slowly transform themselves into a savory stew. When Pesach rolls around again, I’ll get out my Pesach tajine and make lamb with apricots, a favorite for the Seder.
Mimi