Ingredients: 1 Turkey breast boneless so-door roo-mi 1 carrot medium size ga-za-ra 1 green pepper fel-fel akh-dar 1 red pepper fel-fel ah-mar 1⁄2 cup diced mushrooms 1 tbsp tomato paste sal-set ta-ma-tem 4 tbsp butter zeb-da 3 tbsp sunflower oil zeit abb-ad el shams 2 garlic gloves crushed tom Salt and pepper malh w fel-fel
Instructions: 1. Pre-heat oven to 180 C 2. Peel the carrot and dice it along with the peppers into small pieces. 3. In a skillet, melt 2 tbsp of butter. Add the mushrooms and stir for 2-3 minutes. Then, add garlic, carrot and peppers and stir frequently until vegetables are tender. Remove and set aside. 4. Wash the turkey breast well and season with salt and pepper. With the tip of a knife, cut a cross in the turkey breast. 5. Stuff the turkey breast with the mix of vegetables. Close it up with toothpicks. Tie turkey with thread, crisscrossed like with roast beef. 6. Butter a metal baking dish. Add stuffed turkey and brush its surface with remaining butter then with tomato paste. Pan-fry on both sides over high heat until just golden. Be careful while turning turkey so that stuffing doesn't fall out. 7. Add 1 cup water. Put baking dish in oven and leave until turkey is cooked and surface becomes golden brown with little water remaining (about 1 hour). Turn turkey on both sides while cooking. 8. Remove from oven, cover and leave to cool completely. Remove toothpicks and untie the thread. Cut turkey crosswise into slices and arrange them overlapping in a serving platter.
Note: To add more flavor you can Sprinkle cheddar or roumy cheese over vegetables. Turkey must be cool to slice it very well.
