This Mardin skillet cooks turkey with onions and pomegranate molasses for a glossy sweet-tart main.
14 min prep 27 min cook 20 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut the turkey into cubes and rest it for 20 minutes with pomegranate molasses, oil, and spices.
Heat a wide pan and arrange the turkey in one layer.
Sear the turkey for 7 minutes so it colors without releasing juice.
Add onion and pepper and saute for 6 minutes.
Add a little hot water, cover, and cook for 12 minutes.
Refresh the pomegranate molasses in the last 2 minutes; if it boils too long, the sourness becomes harsh.
💡 Tip: Add the pomegranate molasses near the end so its sharpness stays bright.
🍽️ Serving suggestion: Serve hot with bulgur pilaf and parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
28
g protein
8
g carbs
15
g fat
5.7g
Sugar
0.7g
Fiber
2.2mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?