Oriental Turkey Fillet Pan with Feta and Ajvar

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 448 kcal


  • 400 g Turkey breast fillet or chicken breast fillet

For the marinade:

  • 0,5 tsp Ground cumin
  • 0,5 tsp Cinammon
  • 0,5 tsp Ground coriander
  • 1 pinch Ground cumin
  • 0,5 tsp Pimento
  • 1 tsp Crushed red pepper
  • 2 tsp Chopped ginger
  • 1 Garlic clove chopped
  • 3 tbsp Vegetable oil
  • 1,5 tbsp Freshly squeezed lime juice

aside from that:

  • 1 Diced onion
  • 1 Diced onion red
  • 3 tbsp Ajvar mild
  • 2 tbsp Crème fraîche with herbs
  • 100 g Crumbled Feta
  • 2 tbsp 8-herb mixture frozen
  • Salt
  • 1 tsp Honey


  • Rinse the turkey breast fillet, pat dry and dice bite-sized, place in a bowl. For the marinade, mix the spices, ginger, garlic, oil and lime juice into a paste. Spread over the meat and stir everything well. Cover and leave to steep in the refrigerator for at least an hour.
  • In the meantime, peel and dice the onions. To prepare it, heat a pan and fry the meat all over. When the meat has turned some color, add the onions and sauté for approx. 5 minutes until translucent. Reduce the heat and stir in the ajvar and crème fraîche, warm up and simmer briefly. Add the feta and herbs, melt the cheese while stirring. Finally, add honey to taste and season with salt to taste.
  • Tastes very good with rice or couscous, we had couscous cookies and a tomato and cucumber salad with yogurt dressing. Link to the couscous cookies in step four.
  • Link: Side dishes: couscous cookies with apricots and sultanas


Serving: 100gCalories: 448kcalCarbohydrates: 11.1gProtein: 8.5gFat: 41.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Side Dishes: Couscous Cookies with Apricots and Sultanas

Wintery Orange Chutney