Georgian Roasted Broccoli & Turkey with Walnut-Garlic Bazha

Charred broccoli florets and browned spiced turkey under a tangy walnut-garlic sauce fragrant with coriander, fenugreek and fresh cilantro.

dinner · 1 serving · per serving: 512 cal, 37 g protein, 16 g carbs, 36 g fat

Ingredients

• 2 cups broccoli florets, cut into bite-size florets
• 150 g 93% lean ground turkey
• 3 tbsp walnuts, chopped
• ¼ cup onion, finely chopped
• 2 tsp olive oil

Steps

1. Heat the oven to 220°C (425°F) and line a baking sheet with parchment.
2. Toss 2 cups broccoli with 1 tsp olive oil and a pinch each of the salt and black pepper, then spread it out in a single layer.
3. Roast the broccoli for 18–20 minutes, turning once halfway, until the edges are charred and the stems are tender.
4. While it roasts, toast 3 tbsp walnuts in a dry 10-inch skillet over medium heat for 3–4 minutes, stirring often, until fragrant, then tip them into a bowl to cool.
5. Grind or finely chop the walnuts with the garlic, half the coriander, half the fenugreek and a pinch of salt until you have a coarse paste.
6. Stir the red wine vinegar and the water into the paste a little at a time until it is a spoonable sauce, then fold in half the cilantro.
7. Return the skillet to medium-high heat with 1 tsp olive oil and cook ¼ cup onion for 3 minutes until softened.
8. Add 150 g turkey with the rest of the coriander, fenugreek and salt, plus the chili flakes and remaining pepper, and cook for 6–8 minutes, breaking it up, until browned and no longer pink.
9. Pile the roasted broccoli and turkey onto a plate, spoon the walnut-garlic bazha over the top, and scatter the remaining cilantro on top.

Shared by Matthew on 2026-10-21