Turkey Thigh with Asafoetida and Red Lentils

Main Dishes | European cuisine

⏳ Time

40 minutes + 6 hours

🥕 Ingredients

🍽️ Servings

Description

Turkey thigh with asafoetida and red lentils

Ingredients

Turkey - 2 lbs
Natural Yogurt - 17 fl oz
Onion - 1 head
Lentils - 8.8 oz
Olive Oil - 1 fl oz
Lemon - 1 piece
Black Cumin (Cumin) - a pinch
Asafetida - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the membranes and tendons from the turkey thigh. Mix yogurt with a pinch of asafoetida, the zest and juice of one lemon, salt, and pepper. Marinate the turkey thigh in the yogurt mixture for four to six hours.

Step 2

Wipe the marinade from the thigh with a paper towel, place the meat in the oven (356°F) for forty to fifty minutes. Finely chop the onion.

Step 3

In parallel, sauté chopped onions in olive oil in a saucepan, then mix them with lentils and a pinch of asafoetida. Add enough water to cover the lentils by about two fingers' depth and cook, stirring occasionally and adding more water if it evaporates, for about half an hour. Season with salt and pepper.