- 4
- 30 mins
- 40 mins
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 8 cloves garlic, chopped
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground allspice
- 1 1/4 pounds ground turkey
- Kosher salt and freshly ground pepper
- 1 6-ounce can tomato paste
- 1/3 cup golden raisins
- 1/2 cup chopped pimiento stuffed olives
- 2 tablespoon olive juice
- 4 soft sesame buns or portuguese rolls, split
- Sliced avocado for garnish (optional)
Preparation
Step 1
1. Preheat oven to 350. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the onion and garlic. Cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1-2 minutes. Add the turkey, 1 teaspoon salt and pepper to taste. Cook about 5 minutes, breaking up the meat.
2. Add the tomato paste and stir until brick red, 3-4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium high heat until thickened, about 15 minutes. Uncover and cook, stirring for 3 more minutes. Season with salt and pepper
3. Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado if desired.
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