It has taken me a little time to get to this post. Life has been busy. I have traveled to Washington DC and New York City besides just catching up with life, business and family since I got home from Thanksgiving. We have all these food rituals we do when we are at my wife’s home for the Thanksgiving week.
The final night has become Mediterranean night. My wife is from Flint and there is a large Mediterranean/Middle Eastern population existing there. So it is only logical that there is awesome Mediterranean food. I am still looking for the Chicago restaurant to match this experience.
We got the leftovers which was the rice. Nothing else is ever leftover from this meal. What to do with all this rice. My wife requested fried rice. I just had to go with the spice already in the rice so I created this Mediterranean Fried Rice. It was awesome. Will I ever be able to recreate this recipe?
- 3 Cups Mediterranean spice rice
- 2 cups of smoked turkey
- 1/4 - 1/2 cup coconut milk
- 2 tablespoon cumin
- 2 tablespoon coriander
- 2 tablespoon turmeric
- 2 tablespoons garlic
- 1 tablespoon sea salt
- 1 tablespoon allspice
- 2 teaspoons cinnamon
- 2 teaspoons cayenne
- 1 1/2 squeezed lemons
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/2 red onion, diced
- 6 - 8 pitted figs, diced
- 2 tablespoon olive oil
- 1 - 2 cups turkey stock
- Mix the dry spices with the coconut milk. Stir well and add the turkey.
- Add the harissa, mix well and let marinade for about an hour.
- Heat the oil in a Dutch oven. Add the onions and figs and cook until softened - 5 minutes.
- Add in the rice and stir well.
- Add in the cilantro and parsley. Add 1/2 the stock to keep moist.
- Add in the marinated turkey.
- Add in the remaining stock if needed. Put the lid on and simmer on low heat for 15 minutes.
- Stir a couple times during the simmering process.
- Serve and enjoy!
Turkey Spices and coconut milk added.
Rice, cilantro & parsley added.
Turkey added to rice.