Turkey in Bazhe

1. 1

   Clean the turkey and put it in a pot to boil with bay leaves. After boiling, remove from the broth and let it cool.

   60 min

2. 2

   Place the boiled turkey in the oven to brown slightly.

   15 min

   180°C

3. 3

   Grind the walnuts twice in a meat grinder, until very fine, along with the garlic.

   10 min

4. 4

   Add marigold petals (saffron) and knead well, extracting the oil. Reserve the oil in a small glass.

   5 min

5. 5

   In a separate bowl, combine dried coriander, blue fenugreek, red pepper, and salt. Add the ground walnuts and 1 tablespoon of vinegar. Mix everything well and thin with turkey broth to the desired consistency.

   5 min

6. 6

   Finely chop the onion and sauté it over very low heat in turkey fat (easily skim the fat from the top of the cooled broth).

   15 min

7. 7

   Pour the sautéed onion into the walnut sauce and blend.

   2 min

8. 8

   Place the cooked and cut turkey pieces in a pot, pour the prepared Bazhe sauce over them, and drizzle with the reserved walnut oil. Bring to a simmer, then remove from heat.

   3 min

1 serving ≈ 439 g

Nutrition values are estimates. - means data is unavailable.