Ingredients
Ingredients for the turkey
1 whole Turkey (6 kilos)
1 cup Salt
Ingredients for boiling the turkey
1 teaspoon cloves whole
4 cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 teaspoon black peppercorns
1 teaspoon cumin seeds
3 bay leaves
1 chopped onion
2 celery cut into chunks
2 teaspoon kasbsa spices powder
2 tablespoon butter
salt
Ingredients for rice and lentil
3 teaspoon olive oil
3 onions chopped to cubes
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
1/2 raisons (soaked in water)
1/2 teaspoon saffron
2 tablespoon rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
fresh chopped coriander
1 whole Turkey (6 kilos)
1 cup Salt
Ingredients for boiling the turkey
1 teaspoon cloves whole
4 cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 teaspoon black peppercorns
1 teaspoon cumin seeds
3 bay leaves
1 chopped onion
2 celery cut into chunks
2 teaspoon kasbsa spices powder
2 tablespoon butter
salt
Ingredients for rice and lentil
3 teaspoon olive oil
3 onions chopped to cubes
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
1/2 raisons (soaked in water)
1/2 teaspoon saffron
2 tablespoon rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
fresh chopped coriander
Method
To make the turkey:
- Rinse the turkey well. Dissolve the salt in the water, enough to soak the whole turkey.
- Allow to stand for 2 hours. Then, rinse and pat dry.
- In a deep large pot, add enough water to cover the turkey completely over medium-high heat.
- Add all the whole spices, and 2 dried lemons, (do not forget to prick the lemons by the sharp end of a knife). Add the vegetables to the combined ingredients.
- Bring to a boil and then reduce the heat. Simmer for one hour or until the turkey is completely cooked. Transfer to a plate and allow cooling. Strain the soup and reserve for later use.
- Preheat the oven to 350˚F (180˚ C). -Mix 1 Tbsp. of Kabsa ground spice mixture with butter and rub the bird well inside and out.
- Set the bird on a roasting rack in a roasting pan to roast for about 30 minutes or until the skin golden brown.
To make the rice and lentil bed:
- In a sauteing pan, heat the oil over medium-high heat. Sauteing the onions for 5 minutes stirring occasionally, or until golden brown.
- Add the lentils, the rest of the Kabsa ground spice mixture, and pricked dried lemons. Add the potatoes, the nuts, and the golden raisins.
- In a small bowl, soak the saffron in rose water and add it to sauteing pan, stirring occasionally. Then, add the soup, and season with salt to taste.
- Reduce the heat and simmer over low heat for about 20 minutes.
- Fold in the hard boiled eggs to the fully cooked mixture.
- Scoop the rice into the center of the serving plate, spooning the lentil-vegetable saute around the rice, placing the turkey in the middle on top of the rice.
- Garnish with cilantro.
- Rinse the turkey well. Dissolve the salt in the water, enough to soak the whole turkey.
- Allow to stand for 2 hours. Then, rinse and pat dry.
- In a deep large pot, add enough water to cover the turkey completely over medium-high heat.
- Add all the whole spices, and 2 dried lemons, (do not forget to prick the lemons by the sharp end of a knife). Add the vegetables to the combined ingredients.
- Bring to a boil and then reduce the heat. Simmer for one hour or until the turkey is completely cooked. Transfer to a plate and allow cooling. Strain the soup and reserve for later use.
- Preheat the oven to 350˚F (180˚ C). -Mix 1 Tbsp. of Kabsa ground spice mixture with butter and rub the bird well inside and out.
- Set the bird on a roasting rack in a roasting pan to roast for about 30 minutes or until the skin golden brown.
To make the rice and lentil bed:
- In a sauteing pan, heat the oil over medium-high heat. Sauteing the onions for 5 minutes stirring occasionally, or until golden brown.
- Add the lentils, the rest of the Kabsa ground spice mixture, and pricked dried lemons. Add the potatoes, the nuts, and the golden raisins.
- In a small bowl, soak the saffron in rose water and add it to sauteing pan, stirring occasionally. Then, add the soup, and season with salt to taste.
- Reduce the heat and simmer over low heat for about 20 minutes.
- Fold in the hard boiled eggs to the fully cooked mixture.
- Scoop the rice into the center of the serving plate, spooning the lentil-vegetable saute around the rice, placing the turkey in the middle on top of the rice.
- Garnish with cilantro.
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