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For turkey leftover.
This rice, lentil and pasta salad is a popular Egyptian street food and works wonders with leftover turkey. Try tossing pomegranate seeds and chopped pistachios through it, too.
2 tbsp olive oil
3 onions, finely sliced
100g brown basmati rice
20g unsalted butter
1⁄2 tsp ground cinnamon
1⁄2 tsp ground cumin
1⁄4 tsp ground coriander
250-350g leftover roast turkey, shredded
400g can lentils, drained and rinsed
large handful chopped coriander
large handful chopped flat leaf parsley
For the tomato sauce:
1 tbsp olive oil
3 garlic cloves, crushed
400g can chopped tomatoes
pinch dried chilli flakes
1 tsp caster sugar
1. Heat the olive oil in a large frying pan over a medium heat. Add the onions and cook for about 1 hour. It is worth taking your time over this so they end up golden, sweet and caramelised. Meanwhile, cook the basmati rice and macaroni according to pack instructions; set aside.
2. For the tomato sauce, heat the oil in a pan over a medium heat. Add the garlic and fry for 1 minute, until just golden. Tip in the tomatoes, chilli flakes and sugar; simmer gently for 25-30 minutes until thick.
3. Once the onions are golden, add the butter along with the spices and cook for 2 minutes; add the turkey, cooking until everything is coated. Tip in the macaroni, rice and lentils and stir over the heat until combined; season. Allow to cool slightly, then toss through the herbs and tip onto a large serving plate. Top with the tomato sauce and serve.
Typical values per serving:
This recipe was first published in December 2015.