Yukabbil Tuyur (Roast Turkey)

Ingredients

• a tender young turkey
• boiled rice
• chopped almonds
• raisins
• ground carraway seed
• cinnamon
• butter

Method

1. 1

   Wipe the turkey, stuff it with rice, almonds, raisins, and spices.

2. 2

   Truss and roast, basting with butter.

3. 3

   When nearly cooked, season and brown.

4. 4

   Serve with gravy and pickles.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 55. The excerpt below is the record exactly as published.

Yukabbil Tuyur (Roast Turkey) Fitir (Cheese Savoury) Kuftas (Mince Chicken Balls) Baid Nabat (Fried Egg-Plant Fruit) Kabobs (Grilled Mutton) Elmek Kataif (Sweet Pastry) Turlu (Stewed Vegetables) Lhanze Yarsuh (Almond Cakes) Maxwiey (Leg of Mutton) Fecihe (Macedoine of Jelly) Laham fi Talfaq (Meat in Vine Leaves) Mahalibiyye (Rice Pudding-) Arroz Pulao (Pilaf of Rice) 118 EGYPT Farronj Xauraba. (Chicken Broth.) After cleaning and trussing a large fowl for boiling, plunge it into a pot of water, and boil along with lentils and various vegetables ; season with tarragon, basil, thyme, pepper and salt, and a touch of cumin, cori- ander, and nutmeg. When cooked, take out the fowl, work soup through a sieve, and cut the fowl into small pieces, and serve along with the soup. Yukabbil Tuyur. (Roast Turkey.) Wipe the inside of a tender young turkey, and stuff it with boiled rice, chopped almonds and raisins, seasoned with ground carraway seed and cinnamon. Cut the neck off, leaving the skin as long as possible, then stuff the crop with the same mixture as the body, with the addition of a good quantity of well-seasoned mince meat, and sew the skin on to the back ; sew up the other opening of the turkey, truss it, singe it on the breast to set the skin. Fix the bird on a spit, first wrapping it in vine leaves, and roast in front of a clear fire, basting it continually with butter

Cook this with the app: pantry check, scaling, and the assistant.