Entrées
Seared Turkey Steak with Chef Vo
Turkey Flatbread with Rose Harissa and Tahini
4
Serving Size
Inspired by Tunisian and Israeli cuisines, this flatbread is the perfect way to meet diners’ demand for Middle Eastern flavors. Shredded turkey breast, rose harissa and tahini create a savory and slightly floral flavor combination, while fresh Israeli salad and chopped herbs offer a burst of juicy flavor.
Ingredients
Turkey Salad
1/4 cup(s)
mayonnaise
2 tbsp.
tahini
1 ½ tbsp.
rose harissa
2 cup(s)
very finely shredded cabbage
3 tbsp.
lemon juice
Directions
- 1. Toss together the turkey, mayonnaise, lemon juice, tahini and harrissa. Set aside.
Make the turkey salad:
Ingredients
Israeli Salad
1 cup(s)
diced very ripe tomato
½ cup(s)
diced cucumber
2 tbsp.
minced red onion
1/4 cup(s)
mixed chopped fresh herbs – parsley, cilantro, mint and dill
4 lg.
lemon wedges
1-2 tbsp.
olive oil, depending on the juiciness of the tomato
4 5x5-inch piece(s)
flatbread, lightly charred over a flame
Salt and freshly ground black pepper, to taste
Additional olive oil, for drizzling
Directions
- 1. Stir together all the ingredients for the Israeli salad.
- 1. Set a piece of flatbread on each of 4 plates, top each with a small nest of cabbage and a spoonful of Israeli salad. Add ¼ of the turkey salad, top with more Israeli salad and drizzle with olive oil. Garnish with a large lemon wedge and serve.
Make the Israeli salad:
To assemble:
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