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.
- 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
- 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.
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.