Kishk Porridge with Toasted Almonds and Aleppo Pepper

In a small saucepan, sauté the ground turkey in the olive oil over medium-high heat until deeply browned and fragrant.

Remove the turkey and set aside.

In the same pot, whisk the kishk powder with 300ml of water or light broth.

Bring to a gentle simmer, stirring constantly with a wooden spoon until the mixture thickens into a glossy, creamy porridge—this should take about 5-7 minutes.

Once the kishk is velvety, fold in the fresh spinach until it just wilts into the warmth of the porridge.

Stir in the chopped dried apricots.

To plate, ladle the warm kishk into a shallow bowl, top with the browned turkey, and scatter the chopped almonds over the surface for a necessary crunch.

Finish with a generous pinch of Aleppo pepper for a subtle, fruity heat.

Serve immediately while steaming.