Recipe courtesy of Food Network Kitchen
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Moroccan Burritos with Tahini Herb Sauce
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
4 burritos
Level:
Easy
Total:
11 min
Prep:
10 min
Cook:
1 min
Yield:
4 burritos
Level:
Easy

Ingredients

For the Sauce:
For the Burritos:
Slow-Cooker Moroccan Turkey Stew

Directions

For the Burritos:

Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.

Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)

Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.

Slow-Cooker Moroccan Turkey Stew

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Photograph by Antonis Achiellos

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