Rfissa is a typical Levantine dish. In Eastern Mediterranean countries – also known as the Levant – this traditional dish is often served on special occasions. Ras el hanout and a few threads of saffron give this turkey rfissa its characteristic aroma.

Levantine cuisine: Turkey Rfissa

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Levantine cuisine: Turkey Rfissa

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Ingredients

4 g fresh cilantro
20 ml olive oil extra virgin
800 g diced turkey thigh approx. 2 x 2 cm chunks
600 g onions sliced into rings
2 g Ras el-Hanout spice for cous-cous
2 g curry-powder
1 g ginger ground
2 g salt
a few threads of saffron
800 g peeled tomatoes chopped (canned)
200 ml water
4 pieces pita breads

Servings:

Units:

Ingredients

4 g fresh cilantro
20 ml olive oil extra virgin
800 g diced turkey thigh approx. 2 x 2 cm chunks
600 g onions sliced into rings
2 g Ras el-Hanout spice for cous-cous
2 g curry-powder
1 g ginger ground
2 g salt
a few threads of saffron
800 g peeled tomatoes chopped (canned)
200 ml water
4 pieces pita breads

Servings:

Units:

Instructions

Wash and roughly chop the cilantro.
Heat the olive oil in a skillet. Sauté the turkey and the onion in the oil. Add the spices and briefly sauté.
Add the tomatoes and water so that all ingredients are covered. Simmer for approx. 40 minutes, until the meat is tender. Add the cilantro right at the end and serve.
Briefly warm the pitas with dry heat in the oven. Serve as an accompaniment to the rfissa.

Recipe Notes

Tip: Goes well with a leafy salad

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.