The Morning After…..

Nobody loves turkey sandwiches more than me. Big thick swipe of mayo across really good crusty bread…slightly warm….crunchy salt….yum. But chances are you’ve got more turkey than bread left over today. Here’s a recipe from my Sittau (grandmother) for turkey stew. I never asked her about this, but looking at it, I’m pretty sure she lifted it from a lamb recipe that involves braising a leg of lamb and smothering it in peas and tomato. Serve this stew very hot with lots of saffron-infused rice, cooked with lots and lots of rendered butter….The recipes for both of these dishes are in my uncle’s cookbook, A Taste of Syria.

Alice Kayal’s Turkey Stew

Total Time: 30 minutes

Active time: 5 minutes

Serves: 4

1 (14.5 oz) can crushed tomatoes

1 cup chicken stock

3 tablespoons fresh lemon juice

2 cups cubed, cooked turkey

1 teaspoon kosher salt

1/2 teaspoon allspice

1 package (16 oz) frozen green peas

1 tablespoon butter

Combine tomatoes, stock and lemon juice in a heavy-bottomed pot. Mix well. Cover and simmer gently for 20 minutes. Add the turkey, salt and allspice. Heat through, then add the peas and butter and return to a simmer.

Serve over rice.

photo from Holiday Eats