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    Turkey koshari

    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.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 65 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6

    Ingredients

    2 tbsp olive oil
    3 onions, finely sliced
    100g brown basmati rice
    50g macaroni
    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 

    Method

    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. 

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