- 1 turkey breast, boneless – so-door roo-mi
- 1 medium carrot – ga-za-ra
- 1 green pepper – fel-fel akh-dar
- 1 red pepper – fel-fel ah-mar
- ½ cup diced mushrooms – esh el gho-rab
- 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 and fel-fel
- Pre-heat the oven to 180 C
- Peel the carrot and dice it along with the peppers into small pieces.
- In a skillet, melt 2 tbsp of butter. Add the mushrooms and stir for 2-3 minutes. Then add the garlic, carrot and peppers and stir frequently until vegetables are tender. Remove and set aside.
- Wash the turkey breast well and season with salt and pepper. With the tip of a knife, cut a cross in the turkey breast.
- Stuff the turkey breast with the mix of vegetables. Close it up with toothpicks. Tie the turkey with thread, crisscrossed like with roast beef.
- Butter a metal baking dish. Add the stuffed turkey and brush its surface with the remaining butter and then with tomato paste. Pan-fry on both sides over high heat until just golden. Be careful while turning the turkey so that stuffing does not fall out.
- Add 1 cup of water. Place the baking dish in the oven and leave until the turkey is cooked and the surface is golden brown with little water remaining in the pan, about 1 hour. Turn the turkey over while cooking so both sides get browned.
- Remove from the oven, cover and leave to cool completely. Remove the toothpicks and untie the thread. Cut the turkey crosswise into slices and arrange them overlapping on a serving platter.
- To add more flavor you can sprinkle cheddar or roumy cheese over vegetables.
- Turkey must be cool to slice it well.