Recipe: Turkey with Cumin for Libido

A few weeks ago on the Dr. Oz show, the Dr. gave us the very good news that Red Bell Peppers are good for wrinkles. Soon following, I gave my recipe for roasted peppers prepared Spanish style. If the good news about peppers wasn’t enough for you, on that same Dr. Oz episode he also told us that cumin is good for libido, if eaten two to three times a week. I’ve received several comments from people telling me that they are eating red bell peppers, and I anticipate that I’ll soon be hearing from people telling me about how cumin is spicing things up. The following is my recipe for turkey with cumin for libido. So, go ahead. Eat up and enjoy.

Turkey Breast with Cumin

Turkey with Cumin for Libido


6 turkey breast filets, pounded to 3/8 thickness (See step one below)

1 ½   tablespoons cumin

2 teaspoons coriander

½ teaspoon garlic salt

¼ teaspoon sea salt

7-8 stalks green onion, sliced to ¼ inch thickness

1 ½  tablespoons sesame seeds

2-3 juicy limes, or lemons

1 Roma tomato, chopped

Olive oil


1.) If you cannot find turkey breast filets, buy a half breast weighing 2 ¼ -2 ½ pounds. Use a boning knife to cut the breast off of the breastbone. After you remove the breast from the bone, take the skin off and discard it. Trim the sides of the breast. (You can save the bone and use it later to make a small amount of stock.) Place the breast on the cutting board so the long side is horizontal to you. Look at the meat and visually measure where to make your slices so you will end up with six filets. Slice the breast making long horizontal cuts.

2.) Place the filets on a plate. Wash and dry the cutting board and place plastic on the cutting board. Place one to two fillets on the cutting board. Cover with another sheet of plastic. Pound the turkey with the flat side of a mallet to ¼ inch thickness. Repeat this until you have pounded each slice. Set aside.

3.) Briefly chop together the sesame seeds and the previously chopped green onions. Set aside.

4.) Mix the cumin, coriander, garlic salt and sea salt together in a small bowl, and then rub this mixture into both sides of each turkey filet. Discard any remaining spice.

5.) Put 1 to 1 ½ tablespoons of olive oil on a flat grill or a flat pan and heat the pan on high level. When the pan and oil are hot enough add the turkey and turn the heat to between medium and medium high. When the edges appear cooked and the meat looks a little juicy on the top, flip the filets over to cook the other side. Cook for another 2 minutes. Cut into one piece to see if is done. You should see white meat color, not pink. If it is pink continue to cook until it is white. You may have to cook the filets in two batches.

To Serve: Place the turkey filets on a serving platter and squeeze lime juice over each piece. Top each filet with the sesame seed and green onion mixture. Top with the tomato garnish. Squeeze more lime juice over the tops.

In the photo the turkey is served with a side of quinoa pilaf.

I posted this recipe at Simply Sugar and Gluten Free and realfoodfiestablog

Turkey-ديك رومي-حبش on Foodista