Name: Turkey Merguez Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400 g ground turkey; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp paprika (or cayenne pepper powder); 1 tsp cilantro powder; 1 tsp ras-el-hanout; 1/2 tsp thyme; 4 cloves garlic (crushed); 1/4 cup olive oil; 3 tbsp tomato paste; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp paprika (or cayenne pepper powder); 1 tsp cilantro powder; 3 cloves garlic (crushed); 2 cups water; 2 cups white beans (or a 540 ml can); 1 cup pickled vegetables; 1 cup black and green olives; 1/2 cup pickled green peppers

Cooking time: 25 minutes (+35 mins rest)

For the turkey merguez:

Spread the meat in a pan. Add salt, black pepper, paprika and cilantro powder. Add ras-el-hanout, thyme and crushed garlic cloves.
Use your fingers to mix the meat with the spices.
Form small rolls of approximately 2” thick and 3” long.
In a large pot, heat oil at medium heat.
Add oil and sear the turkey merguez, then turn them to ensure even cooking. The internal temperature of the turkey merguez must reach 165 °F (74 °C).

For the stew:

Add tomato paste, salt, black pepper, paprika, cilantro powder and crushed garlic cloves.
Mix gently so the turkey merguez don’t break.
Pour water gradually while mixing. Cover and cook for 5 minutes.
Once the sauce is boiling, add the white beans. Cover and let simmer for about 10 minutes.
In the meantime, rinse the olives and pickled vegetables. Let soak for about 10 minutes. If the mix is too salty, rinse one last time.
Add drained olives and vegetables in the sauce.
Let simmer uncovered for 2 to 3 minutes.
Serve hot in a deep dish, along with bread pieces.