Turkey breast with dates and egg pie
Dates are the sweetest fruits, they can contain
squeeze up to 50% fructose, glucose and sucrose. In many Arab countries, dates, like bread, are served with all dishes.
Ingredients
Servings 4- salt and pepper to taste
- salt - to taste
- vegetable oil - for frying
- eggs - 6 pcs
- flour - 1 tbsp.
- 600 g turkey breast fillet
- cover
- 0.5 hot pepper
- 20 g almonds
- For garnish:
- 500 g potatoes
- 400 g spinach
- 100 g dried dates
- lemon (peel, juice)
- 50 g cream
Cooking
Step 1
Prepare the sauce. Peel the zest from one lemon and squeeze out the juice. Cut the dates in half lengthwise, remove the pits and place in a saucepan. Add lemon zest and juice, cinnamon and a glass of water. Put on fire and cook for 20 minutes. Pour into a mixer and beat.
Step 2
Preheat the oven to 200ºС. Cut the breast into portions, beat off, grate with salt and pepper. Put in a baking dish, pour over the sauce, cover with a sheet of parchment and cook in the oven for 15 minutes. Toast the almonds in a dry frying pan until dark golden brown. Remove from heat, let cool, chop. Sprinkle cooked turkey with roasted almonds.
Step 3
For a side dish, make an egg pie. Wash the spinach, chop coarsely and simmer in boiling water for 1 minute. Drain the spinach in a colander and drain off all the water. Add chopped red pepper, cream and browned flour. Mix.
Step 4
Peel the potatoes, cut into thin strips, salt. Divide potatoes into 3 parts. Fry each part in vegetable oil, 4 minutes. Let cool.
Step 5
Pour 2 beaten eggs into the fried potatoes. Pour the mixture into the heated pan, cook for 1.5 minutes. Turn the cake over and cook for another 1.5 minutes. Also fry 2 more cakes.
Step 6
Spread potato and egg cakes with spinach filling, stack them one on top of the other. Cut the pie into portions and serve with the turkey. BTW: When buying dates, pay attention to their skin - it should not be very wrinkled. In the refrigerator, in a jar with a tight-fitting lid, dates can be stored for several months.