Meal in a Dish For Sunday Supper
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons oil
- 2medium-size onions, chopped
- 2medium-size red, yellow or orange bell peppers, chopped
- 1teaspoon minced garlic
- 1pound ground turkey breast meat
- ¼pound mushrooms, coarsely chopped
- ¼cup imported black olives in brine, pitted, French, Greek or Italian
- ¼cup raisins
- Crushed red pepper to taste (approximately ¼ teaspoon)
- 1teaspoon ground cumin
- ½teaspoon Hungarian sweet paprika
- Freshly ground black pepper to taste
- 3medium-large ripe tomatoes, coarsely chopped
- ½cup bulgur
Nutritional analysis per serving (4 servings)
344 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 25 grams protein; 1131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet; add onions, bell peppers and garlic, and saute until onion begins to soften.
- Step 2
Push vegetables aside, and add turkey and mushrooms to the skillet. Cook over medium heat until turkey is cooked.
- Step 3
Add olives, raisins, red pepper, cumin, paprika and black pepper and stir.
- Step 4
Stir in tomatoes and bulgur. Cover and cook over medium heat, about 10 minutes, until bulgur is cooked.
Private Notes
Comments
The reason this recipe isn’t getting more love is that it’s mediocre. It is bland, totally lacking in umami. Second time I made it, I doubled the spices as recommended, but it was still too boring for a one-pot course. After I added Pecorino Romano, white wine, Worcestershire and soy sauce and 16 ounces of cooked elbow macaroni it was pretty good, but at that point we couldn’t taste the raisins and olives that should make this dish distinctive and special.
This was surprisingly tasty. I added pickled jalapeños and served with harissa.
I've been making this for decades. Bulgur was not easily sourced when I first started cooking this so I subbed cooked barley. Loved the result so continue to use barley! In the winter I use canned tomatoes. I double the spices. Not the prettiest dish but very flavorful and hearty plus I always have the ingredients on hand. Leftovers freeze well too!
Quick & easy, if a bit bland. Very healthy however. Increased the spices considerably & it helped somewhat, though the turkey flavor is then pretty subdued. Next time I would replace the red pepper flakes with gotchujiang, as it adds considerable flavor with the heat.
The reason this recipe isn’t getting more love is that it’s mediocre. It is bland, totally lacking in umami. Second time I made it, I doubled the spices as recommended, but it was still too boring for a one-pot course. After I added Pecorino Romano, white wine, Worcestershire and soy sauce and 16 ounces of cooked elbow macaroni it was pretty good, but at that point we couldn’t taste the raisins and olives that should make this dish distinctive and special.
I really don't understand why this easy, hearty, flavorful dish is not getting more love. I've made it a few times and everybody enjoys it, even my picky friends. I didn't have bulgar as I've never liked it; "my mother made me eat it". So I used about a cup of couscous, toasted in a bit of olive oil. No extra liquid needed. And don't skip the raisins and olives. Delish!