Lunch · Ethiopian · 10 min
Borena-Oromo Pastoralist Lunch: Spiced Ambasha Bread and Camel-Style Turkey
- Calories
- 150
- Protein
- 12g
- Carbs
- 14g
- Fat
- 6g
Ingredients
- 46.6 g Ground Turkey, raw
- 49.3 g Spinach, raw
- 59.9 g Sweet potato, raw
- 2.3 g Olive oil
Method
- 01Preheat your oven to 400 deg F (200 deg C). Peel the sweet potato and cut into thin, uniform rounds.
- 02Toss the sweet potato rounds in a tiny drizzle of olive oil and a heavy dusting of warming spices (cardamom, cinnamon, and ginger) to mimic the flavor profile of traditional Ethiopian ambasha.
- 03Arrange the sweet potato on a parchment-lined baking sheet. Roast for 15-20 minutes until the edges are caramelized and the center is tender.
- 04Meanwhile, in a small pan, brown the ground turkey until fragrant and cooked through. Season with a pinch of sea salt and a touch of black pepper.
- 05During the final 2 minutes of cooking the turkey, fold in the raw spinach. Let it wilt gently until it turns a vibrant, dark green.
- 06To plate, arrange the roasted sweet potato rounds in a circular pattern like the traditional ambasha bread. Spoon the savory turkey and spinach mixture into the center.
- 07Serve warm, enjoying the interplay between the earthy, sweet potatoes and the savory, lean turkey.
Cook it with the whole plan around it
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