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Persian turkey sandwich

Persian turkey sandwich – recipe

Try out this Persian turkey sandwich as a tasty lunchtime offer! The Sumac spice gives the turkey a deep rich flavour and indulges your guests with some exotic taste.

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Ingredients

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For the rub:

  • Sumac 20.0 g
  • Thyme 1.0 g
  • Green cardamon powder 10.0 g
  • Chilli powder 5.0 g
  • Turkey, breast 2.0 kg

To cook the turkey

For then garnish:

To serve:

  • Khobez 900.0 g

Try out this Persian turkey sandwich as a tasty lunchtime offer! The Sumac spice gives the turkey a deep rich flavour and indulges your guests with some exotic taste.

...

Preparation

  1. For the rub:

    • Mix all the dry spices and thyme together then rub in to the turkey.
    • Cover and chill for 1 hour.

  2. To cook the turkey

    • Heat the oil then carefully add the turkey.
    • Seal the turkey for 3-4 min. on both sides then place in to a roasting tray.
    • Bring the water and pomegranate juice to the boil and whisk in the KNORR Chicken Jelly Bouillon.
    • Allow to reduce by half then add in the honey.
    • Pour over the turkey and cook for 50 min. to 1 hour.

  3. For then garnish:

    • Grate the cucumber then squeeze out some of the water.
    • Mix the KNORR Professional Garlic Puree together with the yogurt then add the cucumber and salt.
    • Chill until needed.
    • Peel the carrots then shave or thinly slice into a bowl.
    • Peel the leaves from the little gem and wash then dry well.
    • Mix the lettuce leaves and carrot shaving together.

  4. To serve:

    • Remove the turkey from the oven then take out of the tray and cover with tin foil.
    • Allow to rest for 30 min.
    • Carve the turkey in to thin slices.
    • Warm the Khobez in the oven for 1 min.
    • Spread a little of the tzatziki onto the bread then top with the little gem and carrot shavings.
    • Place the sliced turkey on top and top with a little more tzatziki.
    • Sprinkle over the remaining pomegranate seeds then roll up and serve.

  5. To serve:

    • Remove the turkey from the oven then take out of the tray and cover with tin foil.
    • Allow to rest for 30 min.
    • Carve the turkey in to thin slices.
    • Warm the Khobez in the oven for 1 min.
    • Spread a little of the tzatziki onto the bread then top with the little gem and carrot shavings.
    • Place the sliced turkey on top and top with a little more tzatziki.
    • Sprinkle over the remaining pomegranate seeds then roll up and serve.