Coconut Za’atar Turkey

Zesty za’atar and creamy coconut make a yummy combo!

I have just been introduced to the spice Sumac and I am a bit obsessed with it at the moment. My low histamine, AIP diet for the most part lacks the flavor profile “acid”…no vinegar (high histamine) and citrus is often iffy. So finding a spice that has a zingy acidic citrus note is a real score, not to mention a colorful addition to my no nightshade bowls. I had on hand some coconut milk, garbanzo beans, turkey cutlet and had just made some homemade za’atar so I got creative. This turned out so well I need to write it down so I can recreate it again….SOON!
I made a single serving, but you can always adjust the quantities. I cook with a little of this and a little of that, so I didn’t make exact measurements, but this is a pretty good estimate.

Extra virgin olive oil
Leek whites, minced 1 Tablespoon
Shallots, minced 1 Tablespoon
1 Boneless skinless chicken or turkey cutlet defrosted and slivered.
Coconut milk 3/4 cup
Cassava flour 1 tsp
Cooked garbanzo beans, large spoonful. I use Eden brand.
Sumac spice
Spaghetti squash, cooked. I used the instant pot. 1 cup water and 12 min on steam with a closed vent. Cauli rice would be a great alternate.

Heat your sauté pan and coat the bottom with extra virgin olive oil.
Sauté the leeks and shallots until slightly lucent.
Add in the slivered turkey and cook until it turns white.
Mix the cassava flour in to the coconut milk and then add to the sauté pan and stir.
Add a large spoonful of cooked garbanzo beans.
Sprinkle in a few shakes of the sumac spice and some sea salt.
Let it heat a few minutes to let the flavors blend and to be sure the meat is cooked through.

Scoop out the cooked spaghetti squash into a bowl.
Spoon on the creamy mixture.
Pair it with your favorite green veggie, I chose oven roasted broccoli.
Sprinkle za’atar generously over everything.
This would be equally delicious over cauli rice.

For the homemade za’atar I toasted 1 Tablespoon sesame seeds over medium heat.
I transferred to a mortar bowl.
I added 1 Tablespoon of dried sumac and 1 Tablespoon of oregano I dehydrated from my garden. I sprinkled in 1 tsp of coarse flake salt.
I ground this all using the pestle. You can sub dried thyme for oregano, but oregano is what I had on hand from my garden.

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