Spices were an essential part of ... which is a member of the parsley family. It’s used in Turkish cuisine particularly in stuffings, meatballs, and various soup recipes. It is an essential ...

Read the full issue here: Let's Get Lost, Issue #19 This is by no means any kind of authentic representation of Turkish food.

(Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs. Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion ...

Add the garlic and spices and cook for a further two minutes ... Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into ...

Mix the turkey mince with the cajun spice and tarragon and roll into small bite size meatballs. Blend the sauce with a hand blender and pour over the meatballs. Place in an ovenproof dish ...

Add turkey and egg and blend with your hands until well mixed. Form into 28 meatballs. Heat oil in a large sauté pan. Add enough of the meatballs to fit in one layer without crowding, and brown ...