This recipe is another favorite from The Well-Filled Tortilla. It is very tolerant of variation. We have used raisins instead of currants, for example, and look forward to doing it “right” for the first time with the currants in this week’s share from our CSA at Colchester Neighborhood Farm.
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| The currants were beautiful during cooking; they eventually merged with the overall grayness of the filling. |
Turkish-Style Ground Turkey
3 T peanut or olive oil
2 large onions, finely chopped
¾ cup slivered almonds
2/3 Cup currants I separated the currants from their stems, which was somewhat tedious and perhaps not necessary, as the stems were very fine and the currants essentially disappeared into the mix.)
2-1/2 pounds ground turkey
¾ teaspoon ground cumin
¾ teaspoon salt (we usually skip)
2/3 cup dry red wine
18 corn or 12 flour tortillas, warmed just before serving (We often roll in waxed paper and heat in the microwave, and we just start with however many we need for the first round to be served.)
TOPPINGS – optional
1 cup sliced jalapeño chili peppers – preferably fresh (In recent years, commercially-available jalapeños have become larger and milder; the ones we purchased for this recipe were an exception, and I am still regretting that I did not take more precautions while slicing -- the capsaicin still stings!)
4 cups shredded lettuce (we usually skip)
2 cups sour cream (we usually use plain yogurt)
1 cup thinly shredded mint
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Heat oil and add onions, almonds, and currants until onions are wilted and almonds browned; stir in turkey cumin salt, and red wine, cooking until most liquid is absorbed.
Assemble with about 1/3 cup turkey in the middle of each warmed tortilla; add toppings, fold over, and serve
Good with beer or the rest of the red wine! Yesterday we used a very modest Pinot Noir, which worked well with the filling, but the piquant peppers would have gone better with a highly-hopped IPA.
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