Turkey mussallam pt 1

4 servings

Ingredients

Quantity Ingredient
1 Turkey
4 Onions; cut into roundels
; (200 g)
15 Cm cinnamon
1 litre Chicken stock
Butter for basting
60 grams Garlic paste
45 grams Ginger paste
1½ teaspoon Chilli powder; (7 g)
¼ cup Malt vinegar; (60 ml)
Salt to taste
400 grams Chicken mince
60 grams Spring onions; chopped fine
15 grams Garlic; chopped fine
20 grams Ginger
2 Eggs; hardboiled and
; shelled
45 grams Almonds
45 grams Pistachios
30 grams Raisins
2 tablespoons Rose water; (30 ml)
15 grams Coriander leaves; chopped fine
10 grams Mint leaves; chopped fine
2 Green chillies; deseeded and
; chopped fine
1 teaspoon Freshly ground black pepper powder; (5 g)
½ teaspoon Shah jeera; (black cummin seeds)
; (2 g)
¼ teaspoon Clove powder; (1 g)
A pinch of rose petal powder
A pinch of black cardamom powder
A pinch of fennel powder
Salt to taste
60 grams Desi ghee; (clarified butter)
30 grams Garlic paste
20 grams Ginger paste
1 cup Yoghurt; beaten (240 g)
90 grams Desiccated coconut; ground to a paste
3 tablespoons Almond paste; (45 g)
1 tablespoon Chironji paste; (15 g)
60 grams Fried onion paste
½ teaspoon Chilli powder; (2 g)
Salt to taste
½ teaspoon Green cardamom powder; (2 g)
¼ teaspoon Mace powder; (1 g)
A few strands saffron; crushed and soaked
; in 2 tbsp (30 ml)
; rose water

Directions

FOR THE MARINADE

FOR THE FILLING

FOR THE GRAVY

Clean the turkey, remove the neck and the skin. Prick the entire surface with a fork. Mix all the ingredients for the marinade and evenly rub them into the turkey. Keep aside for at least an hour (preferably overnight in the refrigerator).

To prepare the filling: Finely chop two-third of the ginger and cut the remaining one-third into juliennes for the garnish. Blanch, peel and slice the almonds and pistachios. Soak the raisins in water for a few minutes.

Drain and reserve in rose water. Mix all the filling ingredients, reserving one-third of the sliced almonds and pistachios for garnishing Stuff the abdominal cavity of the turkey with the filling from the tail end as follows: One-third of the minced meat mixture, one hardboiled egg, another one-third of the minced mixture, the remaining hardboiled egg and finally the remaining minced mixture. Then double up the legs, ensuring that drumsticks cover the opening through which the filling was stuffed and tie firmly with a string Gently twist the winglet bones to make the birds more stable when they are placed in a serving plate.

Make a bed of the onion roundels in a large pot. Spread cinnamon sticks on the onions and place the stuffed turkey on top. Cook on a very low heat.

Bring the chicken stock to a boil and pour over the turkey. Cover and simmer on dum for 15 minutes, with live coals on top. Uncover and cook the turkey, basting at regular intervals with the extract until cooked. To check if the filling is cooked, pierce with a cooking needle. If a white liquid oozes out, it means the filling is cooked. If not, cook longer.

Remove and arrange the turkey on a greased roasting tray and reserve the cooking extract for the gravy.

To prepare the gravy: Heat ghee in a pan. Season with the garlic paste and ginger paste. Stir-fry until the moisture evaporates. Remove the pan from heat, stir in the yoghurt and return the pan to heat. Stir-fry until specks of fat begin to appear on the surface. Add the coconut paste, almond paste and chironji paste. Stir-fry until the fat leaves the sides, continued in part 2

Related recipes