Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, turkey keema and egg soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Turkey keema and egg soup is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Turkey keema and egg soup is something that I have loved my whole life. They’re nice and they look fantastic.
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To begin with this recipe, we have to prepare a few ingredients. You can have turkey keema and egg soup using 30 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Turkey keema and egg soup:
- Take 100 g turkey mince (or something like pork/chicken mince)
- Prepare 1-2 eggs
- Take 1/2 onion sliced
- Get 1/2 yellow pepper sliced
- Make ready 1 handful leek sliced
- Prepare 1/2 tablespoon garlic paste
- Prepare 1/2 tablespoon ginger paste
- Make ready 2 cups meat stock and/or water
- Take Chopped chili's to preference (i just did 2 birds eyes)
- Get 1 handful spinach
- Prepare 1 tablespoon ghee
- Prepare 1 tablespoon creamed coconut
- Take Just under a handful of fresh Corriander
- Get Any extra veg of your choice (green beans, carrots etc)
- Prepare Spice mix
- Make ready 1/2 tablespoon paprika
- Make ready 1/2 tablespoon cumin
- Get 1/2 tablespoon ground corriander
- Make ready 1/2 tablespoon turmeric
- Prepare 1/2 tablespoon dokkah (optional)
- Make ready 1/4 tablespoon chilli powder
- Make ready 1/4 tablespoon ground clove
- Make ready 1/4 tablespoon ground cinnamon
- Get 1/4 tablespoon ground white pepper
- Prepare My garnish
- Make ready Some of the previous egg
- Make ready Safflower
- Get Cumin seeds
- Make ready Corriander
- Make ready Chilli flakes
There are many recipes for avgolemono, but there is a lot of room for error if you don't use the right technique. To make the turkey egg roll soup: Using a large pot, brown the ground turkey on medium heat and season lightly with salt. Set aside when the turkey meat is cooked and no longer pink. Introduction Keema is a fantastically hangover-salving dish of spicy (usually lamb) mince; this version uses minced turkey and, more significantly, its heat is provided by the gochujang, the Korean chilli paste that I keep on hand to pep up a jaded palate or a pallid-flavoured ingredient.
Steps to make Turkey keema and egg soup:
- Mix all the ingredients for the spice mix together. You may add some salt to taste but I generally don't.
- In a bowl add the mince meat, ginger paste, garlic paste and 1 tablespoon of the spice mix. Mix it all together and cover. Refrigerate for an hour to a day.
- Cook the egg in some boiling water for 10 minutes. Once the 10 minutes is over remove it to a bowl or chopping board to cool down (you don't need to stop it cooking). I also chopped the veg as the egg cooked
- In a pan (or karahi, wok etc) add in your ghee. Once it's hot add the onions and cumin seeds. Allow it to cook for a couple minutes. Then add the creamed coconut, tomato's, chilli, pepper and 1/2 tablespoon of the spice mix. If you have something like carrots, add them in now.
- After they have cooked for a few minutes, add the mince meat and leek (or any easy cooking extra veg). Cook for a few minutes and then add half of your liquid. I did half stock and half water, so the stock went in first. Allow it a few more minutes so that the meat is fully cooked
- Then, add the spinach and 1/2 teaspoon of the spice mix. Mix and let simmer for 5 minutes before adding the rest of the liquid. Add the corriander. Allow to simmer again for about 5 more minutes
- Whilst your soup is simmering, remove the shell from your egg and remove the yolk, cutting the whites into small chunks.
- Now add 2/3 of the egg whites to the soup and crumble in the egg yolk. Mix and leave to simmer for a final 5 minutes.
- Once the 5 minutes is up, you can serve with the other 1/3 of the egg. I recommend adding more corriander and cumin seeds but it's wholly optional - Enjoy!
Add shredded carrot, chopped tomatoes and water. Season well with salt and pepper. Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken. Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant.
So that is going to wrap this up with this special food turkey keema and egg soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
