Total Time
50mins
Prep 10 mins
Cook 40 mins

A variation of this recipe arrived in my inbox & was a perfect post-Thanksgiving meal. I successfully subbed preserved lemon since I had no fresh lemons. ;) I would bet that this recipe originally called for preserved lemons. As you go along, DO check for salt as you add preserved lemon. *I* rinsed my lemons. Rumor has it you don't NEED to.

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger.
  2. Pour turkey stock and add the minced preserved lemon. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
  3. When the barley is cooked through, add the chopped turkey, the parsley, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes.