Moroccan-spiced turkey bake
Serves: 2-3
Prep time: 35 minsTotal time: 
Recipe photograph by Mike English
Moroccan-spiced turkey bake
This gorgeous dish is reminiscent of both lasagne and moussaka. It scratches that ‘comfort food’ itch, yet keeps the starchy carbs low
Serves: 2-3
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
505Kcal
Fat
21gr
Saturates
7.5gr
Carbs
25gr
Sugars
22gr
Fibre
7gr
Protein
50gr
Salt
1.3gr
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Ingredients
- 2 large courgettes, about 700g
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 3 garlic cloves, crushed
- 250g turkey thigh mince
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- ½-1 tbsp harissa, depending on taste
- 200ml passata
- a handful of chopped coriander or parsley, plus more to serve
For the topping
- 250g natural yogurt
- 1 large egg
- 1 tbsp grated Parmesan
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Cut the courgettes into strips, about 5mm thick maximum. You can use a mandoline or a knife to do this.
- Lay the courgette slices onto a foil-lined baking tray, brush both sides with 1⁄2 tablespoon olive oil, season, and then roast for 15-20 minutes. They need to be soft and golden at the edges, but not mushy.
- Fry the onion and garlic in another 1⁄2 tablespoon of olive oil, along with a pinch of sea salt, until the onion has softened, about 5 minutes. Add the turkey mince and continue to cook for 3-4 minutes, stirring constantly until the turkey has browned.
- Add the spices and harissa and cook for 1 minute, stirring, until fragrant, then add the passata and season. Simmer for 5-10 minutes, stirring frequently, until you get a thick sauce. Stir in the herbs.
- Place a layer of the turkey sauce into the bottom of a medium-sized ovenproof baking dish (about 20 x 25cm), top with a layer of courgette slices, another layer of turkey, and repeat until all the turkey sauce and courgette have been used up.
- Combine the yogurt, egg and Parmesan, some salt and pepper, and whisk. Pour over the top of the dish.
- Bake for 20-25 minutes. The topping needs to have firmed and be a golden brown, similar to béchamel. Scatter with more herbs to serve.
