Moroccan Burritos with Tahini Herb Sauce

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  • Level: Easy
  • Total: 11 min
  • Prep: 10 min
  • Cook: 1 min
  • Yield: 4 burritos
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For the Sauce:

1/2 cup fresh parsley

1/3 cup fresh lemon juice

1/4 cup tahini (sesame paste, available in the international foods aisle)

2 teaspoons honey

1 clove garlic, smashed

Kosher salt and freshly ground pepper

For the Burritos:

4 10-inch flour tortillas

2 cups cooked rice or couscous, heated

1 1/3 cups shredded pepper or monterey jack cheese

3 cups leftover Moroccan Turkey Stew, heated

Slow-Cooker Moroccan Turkey Stew

1 teaspoon ground allspice

Kosher salt

4 skinless, bone-in turkey thighs (about 4 pounds)

1/2 medium butternut squash, cut into 2-inch chunks

2 15 .5-ounce cans chickpeas, drained and rinsed

1 28 -ounce can whole peeled tomatoes with juices, broken up

1 cup dried apricots

1/2 cup golden raisins

8 medium carrots, cut into 11/2-inch pieces

3 medium red onions, halved and cut into wedges

2 whole dried red chiles

1/2 lemon

2 cups fresh cilantro, including leaves and some stems

1 cup fresh parsley

1 clove garlic, smashed

1/2 teaspoon ground cumin

1/2 cup extra-virgin olive oil


  1. 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.
  2. 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.)
  3. 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

  1. 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.
  2. 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.
  3. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
  4. 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.
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