Turkey Thigh with Asafoetida and Red Lentils
Main Dishes • European
Description
Turkey thigh with asafoetida and red lentils
Ingredients
- Turkey 0 lbs
- Natural Yogurt 15 fl oz
- Onion 1 head
- Lentils 10 oz
- Olive Oil 0 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 (355°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.
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