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Ingredients

21.2 oz of turkey thighs or tenderloin
2 zucchini
3 carrots
1 lime juice
1 lemon juice yellow
1 onion
4 filo dough
2 Raz El Hanout Mine contains caraway, cumin, coriander, fenugreek, turmeric, mace, cinnamon, cloves, and ginger
cumin
1 cilantro
1/2 vegetable broth
salt and pepper
4 small casserole dishes or a baking dish for a large family-sized portion
1 garlic
2 olive oil
1.7 cup of coconut milk

Instructions

Cut the turkey into thin strips and marinate it in lemon juice and raz el hanout for 1 hour.

To make the green curry: Cut the onion into large pieces, peel the garlic, and remove the germ. Coarsely chop the cilantro, then blend everything together with the lime juice and a drizzle of olive oil.

In a deep skillet (or a saucepan if you don't have one), heat the coconut milk, then add the green curry paste. Bring to a simmer, then add the turkey pieces and the bouillon cube. Let it simmer for 40 minutes over low heat.

While the turkey is roasting, cut the carrots and zucchini into thin strips. Then heat a wok or skillet with olive oil, sauté the carrots for 5 minutes, and then add the zucchini.

Season with salt and pepper and add cumin to taste. When the vegetables are cooked but still slightly crisp, remove them and let them cool.

To assemble the pastilla, place the phyllo dough in the bottom of the casserole dish or baking dish, then fill it with turkey and vegetables (for the baking dish, layer the ingredients like you would for lasagna, covering the top with phyllo dough), and fold the edges over to form a rim on top.

Brush the top with a little melted butter and bake in a preheated oven at 180°C.

8 minutes later, once the dough has browned, all that’s left to do is enjoy it!!!

Pastilla de dinde