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Pulled Turkey Lettuce Cups
TLE Recipes
Print Recipe
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Course
Main Course
Cuisine
Global
Servings
4
Ingredients
Prepared pulled turkey
Baby gem lettuce, 3
Chopped coriander, 1 tbsp
Chopped parsley, 1 tbsp
Bean shoots, 200g
Spring onion, 4 stems, finely sliced
Preserved lemon dressing, 200g
The Preserved Lemon Dressing
Preserved lemons, 2
Water, 200ml
Plum sauce, 100ml
Dried chillies, 5g, or more if you like it spicier
Extra virgin olive oil, 100ml
Rice vinegar, 50ml
To Garnish
Labneh* or thick yogurt, 200g
Almonds flakes, 50g, toasted
Seeds of one small pomegranate
Instructions
To Cook the Turkey
Cook two turkey drumsticks or thighs with paprika, garlic, rosemary, salt and pepper, or with your preferred seasoning
Add some water to baking tin, cover with foil and cook for about 1 ½ hour or until the meat easily pulls apart from the bone
Remove from oven, cool down a little, then pull the meat with finger or fork, refrigerate until needed.
To Make the Preserved Lemon Dressing
Quarter the lemons, scoop out the pulp and discard, finely chop the skin
Put water, plum sauce and preserved lemon skin in a small pan, bring to the boil then simmer and gently cook until reduced by half
Remove from heat and add the chillies, mix well and set aside to cool down
Whisk oil and rice vinegar in a separate bowl, add the cooked preserved lemon mixture and mix again until well combined
Refrigerate until needed
Use amount stated on the below recipe, any left-over can last up to a week refrigerated
To Prepare the Lettuce Cups and to Serve
Separate the larger leaves from the lettuce to use as cups, 12 altogether, wash, pat dry and set aside
Finely slice one heart of the remaining lettuce, (use only one lettuce heart otherwise you will end up with too much lettuce in the mix)
In a large bowl put all the ingredients, except the large leaves and the garnishes, and gently mix until well combined
Divide the mixture into the lettuce “cups” and arrange on a serving platter
Divide the mixture into the lettuce “cups” and arrange on a serving platter
Top with the labneh/yogurt, almonds and pomegranate seeds. Drizzle the remaining dressing all over for extra flavour, if you wish