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Recipe Detail Page
Moroccan Turkey Flatbread
Holiday 2018
Deep Moroccan spices elevate leftover turkey for this indulgent flatbread recipe. Ras el hanout, a Moroccan spice blend that can be purchased at most specialty grocery stores, is made with cumin, cinnamon, ginger and paprika. Coating shredded turkey, it offers your leftovers a whole new flavour profile. A simple orange-and-cinnamon-infused date-and-walnut marmalade covers thin, toasty flat bread. This recipe makes a great appetizer or a main dish alongside a simple green salad.
Serves 6
2 tbsp (30 mL) olive oil, divided
1 cup (250 mL) finely chopped onion
8 oz (225 g) Medjool dates, pitted and finely chopped
1 tbsp (15 mL) orange zest
⅓ cup (80 mL) orange juice
1 tsp (5 mL) cinnamon
½ cup (125 mL) walnuts, chopped
1½ cups (375 mL) shredded turkey
1 tsp (5 mL) ras el hanout
1 round flatbread or pizza crust, 10 inches (25 cm).
3 tbsp (45 mL) chopped parsley
3 tbsp (45 mL) sliced green onion
1. Preheat oven to 400°F (200°C).
2. Heat 1 tbsp (15 mL) oil in a skillet over medium. Add onions and cook until translucent and fragrant, about 6 minutes. Add in dates, orange zest, juice and cinnamon. Stir to combine and cook until dates become very tender, about 5 minutes. Stir in walnuts. Remove from heat and let cool for 5 minutes.
3. In a bowl, mix shredded turkey with remaining 1 tbsp (15 mL) olive oil and ras el hanout.
4. Spread date marmalade on flatbread leaving a 1-inch (2.5-cm) border around the edges. Top with shredded turkey. Place in oven until edges become golden brown, about 10 minutes.
5. Remove from oven and garnish with parsley and green onion. Slice and serve.
Serves 6
