This hearty family recipe was passed down by Society buyer Pierre Mansour's Lebanese grandmother to his mother, Brenda who has kindly agreed to share it with us. The secret is a lemony spicy stock, made from the remains of the festive bird, so feel free to use the last knockings of a chicken or capon instead.
Wine Recommendation: Pierre buys Spanish as well as Lebanese wines, and recommends you try this with Saleta Moscatel-Sauvignon Blanc, Alicante. The sweet heat of the cinnamon would also be good with Gewurztraminer.
- The last of the turkey, carcass and remaining meat
- 1 large onion
- 1-2 lemons
- A small cup of long-grain rice (eg basmati)
- A generous pinch of powdered cinnamon
- Salt and pepper
Firstly, make the stock. Strip all the remaining meat from the turkey bones, cut into bite-sized pieces and set aside.
Put the bones into a large saucepan. Add 1 onion, roughly chopped and the lemons, quartered. Season with the salt, pepper and cinnammon. Add water to cover the bones. You will need at least 2 litres. Bring to the boil and then simmer for at least 30 mins.
Drain the stock, discarding bones, lemons and onions and transfer the stock into a clean saucepan. Taste it, and add a little water if it tastes too strong. Now add the rice to the stock, along with the reserved meat. Season to taste.
Bring to the boil, and simmer until the rice is well cooked. Serve piping hot.