For the burgers:
- 1 pound ground turkey
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 4 tablespoons chopped fresh herbs, such as parsley or cilantro
- 6 sun-dried tomatoes, finely chopped
- 1 egg yolk
- 2 teaspoons harissa paste (find it at specialty markets or make it yourself) Sea salt and freshly ground black pepper
- Coconut oil
- 1 head gem lettuce, leaves separated
- 1 avocado, peeled, pitted and cut into slices
- 2 vine tomatoes, sliced
- Dijon mustard
Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.
Proud of my Italian oils I had a little reticence in trying a Moroccan oil. With my big surprise I found it really delicious. I used it raw to but, I’ve to admit, it’s great for frying too. It has very hi smoke point that makes my ‘fritto misto’ lovely golden and crunchy. I highly recommend it!
Les Terroirs de Marrakech
I bought this oil as I was attracted by its elegant and unusual bottle. Such a precious container had to contain a very special product and I was right! The bottle on your table is a pleasure for your eyes and when you pour it, pervasive perfumes invites your dining companions to taste it and they feel privileged to savor such a rare nectar. My guests are special and I love being a perfect gracious hostess.
I discovered this great oil when looking for a good oil for my olive oil ice cream. It resulted to be the best one. Now I use it as a topping to add savory complexity to many of my sweet treats. Delicious!