Moroccan Turkey Pavés

Moroccan Turkey Pavés

1 plate

Serving Size

15 mins.

Prep Time

25 mins.

Total Time

Spices are the secret to rich flavor, and that’s the case with this Moroccan-inspired dining adventure. Apricots and toasted almonds add depth and color to make an enticing sandwich. Serve on rye bread or a fresh pita as part of your lunch menu.


Turkey Paves


Turkey filet

1 tsp.

Ras el hanout

1 tbsp.

Extra-virgin olive oil

3 oz.

Fennel, very thin julienne

1 ½ oz.

Red onion, very thin julienne

Fennel fronds, to garnish


  1. 1. Toss the turkey with the ras el hanout, coating both sides. Set aside until needed.
  2. 2. Set a medium, nonstick skillet over high heat and add half the olive oil. Sauté fennel and onion until wilted and lightly browned. Arrange on a plate. Add remaining olive oil and the turkey to the pan. Sauté until very brown and crispy on the edges. Arrange turkey on top of fennel and onion.
  3. 3. Spoon preserved lemon relish over the turkey, or serve it alongside. Garnish with fennel fronds and serve.


Preserved Lemon Relish

Yield: 2 cups

8 oz.

Preserved lemon, seeds removed, finely diced

2 oz.

Red onion, minced

½ cup(s)

Extra-virgin olive oil

¼ cup(s)

Lemon juice

1 tbsp.

Whole grain mustard, or more to taste

Freshly ground black pepper, to taste


  1. 1. In a medium bowl, stir all ingredients together.
  2. 2. Set aside.
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