blankhomeaboutthe fammy faithwhats cookinget crafty

Wednesday, February 12, 2014

Turkey Larb

A few of you might be completely turned off by the name of this recipe, maybe even more than a few. In fact when I told my husband what we were having for dinner he thought I said turkey lard!!? What the heck is larb, you say? Larb is actually a type of Laotian meat salad that is regarded as the national dish of Laos. It is most often made with chicken, beef, duck, turkey, pork or even fish and flavored with fish sauce, lime juice and fresh herbs. The meat can either be raw or cooked (don't worry...the meat in this recipe is definitely cooked!). The bottom line is that the dish is incredibly fresh, flavorful, healthy and delicious!! 

Turkey Larb


1/3 cup fresh lime juice, about 5 limes
3 tablespoons fresh lemon juice, about 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey

3 tablespoons vegetable oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemon grass, minced
1 Thai chili or 1 serrano chili, stemmed and thinly sliced
salt and pepper
1 1/2 pounds ground turkey
1/2 cup chopped fresh mint leaves
1 head bitter lettuce, leaves separated 
For the dressing, whisk together all ingredients in a small bowl and set aside. 
For the larb heat oil in a large skillet over medium heat. Add onions, shallots, lemongrass, chili and salt to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 6 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon turkey mixture onto the lettuce leaves and arrange onto a serving platter.


No comments:

Post a Comment

Blogging tips