- 2lbs Boneless Turkey Thigh Filets (2-3 filets)
- 1/4 cup Hawaijj or Shawarma seasonings
Roll out each filet and cover thoroughly with seasonings. Flip, and cover the other sides.
Roll meat back up and put in a sous-vide bag. Cook at 145F for 5hrs.
If not using immediately, shock in a bowl of cold water for 10 minutes, the put in the fridge for up to 2 weeks.
To finish for serving, bring to room temperature if meat was in the fridge. Dice meat into 1/2″ pieces. Heat oil in a skillet until shimmering. Add meat, and cook, stirring occasionally, until spices have bloomed and meat is crisp.
Enjoy with Israeli salad, rice, arugula, techina and amba, as you like!