Telba Porridge with Roasted Almonds and Honey

In a heavy-bottomed saucepan, toast the oats over medium heat until they smell nutty and fragrant.

Add 1.5 cups of water and a pinch of salt, bringing to a gentle simmer.

Meanwhile, in a separate small skillet, brown the ground turkey until crispy and deeply caramelized; season with a touch of salt and black pepper.

Once the oats have thickened to a silky, porridge-like consistency, fold in the cooked turkey.

Remove from heat.

Transfer the mixture to a warm bowl.

Top with the slivered almonds for crunch and drizzle the honey over the center.

Serve immediately while hot and steaming.