TURKEY WINGS RECIPE + FLATBREAD RECIPE + ROASTED VEGGIES MOROCCAN INSPIRED

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Moroccan-Style Turkey Wings

Ingredients:
• 4–5 large turkey wings (about 3–4 pounds)
• 3 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lemon
• 1½ cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• ¼ cup chopped fresh cilantro (plus extra for garnish)
• ¼ cup chopped fresh parsley
• 1 preserved lemon, chopped finely (optional but traditional)
• 1 cup green olives (optional)

Instructions:
1. Preheat oven to 350°F (175°C).
2. Season the turkey wings with salt, pepper, and a little drizzle of olive oil.
3. Mix spices: In a small bowl, combine cumin, coriander, paprika, turmeric, cinnamon, allspice, and cayenne.
4. Brown the turkey wings: In a large ovenproof pot or deep roasting pan, heat the olive oil over medium heat. Add the turkey wings and brown on both sides (about 4–5 minutes per side). Remove and set aside.
5. Sauté the aromatics: In the same pot, add onions and cook for 3–4 minutes until softened. Stir in the garlic and ginger, cooking for another minute.
6. Add spices: Sprinkle the mixed spices into the onion mixture and stir for about 30 seconds to release the flavors.
7. Build the braising sauce: Add diced tomatoes, lemon juice, chicken broth, preserved lemon (if using), and olives (if using). Stir to combine.
8. Return the turkey wings to the pot, nestling them into the sauce. Sprinkle chopped cilantro and parsley over the top.
9. Cover tightly with foil or a lid and bake for about 1.5 to 2 hours, or until turkey wings are tender and falling off the bone. (You can remove the foil in the last 20 minutes if you want the top to brown a little.)
10. Garnish with more fresh cilantro and parsley before serving.
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Moroccan Homemade Flatbread (Khobz)

Ingredients:
• 3½ cups all-purpose flour (plus extra for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
• 2¼ teaspoons (1 packet) active dry yeast
• 1¼ cups warm water (around 110°F/43°C)
• 2 tablespoons olive oil (plus extra for greasing)
• (Optional) 1 tablespoon semolina flour for dusting (gives it a rustic touch)

Instructions:
1. Activate yeast
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5–10 minutes, until it’s foamy.
2. Mix dry ingredients
In a large bowl, combine the flour and salt.
3. Form the dough
Make a well in the center of the flour and pour in the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
4. Knead the dough
Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky. (If it’s too sticky, sprinkle a little more flour.)
5. First rise
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Shape the flatbreads
Punch down the dough. Divide it into 4–6 equal balls. Roll each ball into a circle about ¼ inch thick (or slightly thicker if you like a puffier bread).
7. Second rise (brief)
Place the shaped dough rounds on a floured or semolina-dusted surface. Cover with a cloth and let them rest for 15–20 minutes.
8. Cook the flatbreads:
• Heat a skillet (cast iron or heavy-bottomed pan) over medium-high heat.
• Place one flatbread onto the hot skillet. Cook for about 2 minutes, until bubbles form and the bottom has golden spots.
• Flip and cook the other side for another 1–2 minutes.
• You can brush lightly with olive oil or butter after cooking if you like.
9. Keep warm
Wrap cooked flatbreads in a clean towel to keep them warm and soft while you cook the rest.

Hey beautiful souls. I pray that you all are having a blessed day so far. In today’s video, you guys, we are making a Moroccan style turkey wings. Moroccan style stew turkey wings. When I say okay with Moroccan style flatbread as well and roasted vegetables. So, it’s a nice Moroccan platter. Yes, we are trying different food combinations, different uh flavorings, different seasonings from other cultures, other um countries. And I am very excited. The meat was tender. Oh my gosh. And then I made like this little um a little sandwich with the flatbread and added some of the roasted vegetables. Such an easy meal to make as well. Super flavorful. And let’s get into the recipe. All right, you guys. So, I am just cleaning my turkey wings. Water and vinegar. Nothing to it but to do it. Okay. And then after that, I’m going to clean my sink. Uh yeah, I just left the camera run. And I said, “May as well include it.” You know, get those nails, baby girl. Get those nails. You clean your turkey wings. You’re going to season them with salt, black pepper, and some oil. And then you’re going to brown them on both sides. All right. Here. All right. And now for the Moroccan seasoning blend. Y’all, by the end of this video, somebody count how many times I said Moroccan and put it down in the description box. Anyway, we have ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground allspice, black pepper, salt, cayenne pepper, and that is what’s in here. Yes. All right. So, you want to brown these about 3 to 5 minutes per side. And actually, in retrospect, I would recommend cutting the wings in half just for a better browning experience. But nonetheless, they were browned pretty decently. Um, and yeah, that’s it. That’s all you do with that. You brown it. And then in that same oil, I did take some of the oil out. You’re going to go ahead and add your onions. Saute that for a few minutes. You’re going to go ahead and add some minced garlic and tomato. Again, you’ll sauté that for a few minutes as well. And then you’ll add in all of your seasonings. And you want to cook up these seasonings for about 30 seconds. You just want to once you start to smell the seasonings, you’re going to go ahead and add some chicken broth. Yes, yes, yes, yes. Can you smell it through the screen? Go ahead and squeeze some fresh lemon juice. I added cilantro and scotch bonnet pepper. You know, I love my scotch bonnets. I love my food spicy, so I went ahead and added that. That is not traditional, the cilantro and um scotch bonnet. Then you go ahead and add your turkey wings back into that sauce. Go ahead and ladle all that goodness on top of your turkey wings. So good. I cannot wait to eat this today cuz that’s what I’m eating today. So then you’re going to cover it with foil, put the lid on, pop that in the oven on 350° for about 2 to 3 hours, just until the meat is tender. And now for the flatbread, you’re going to activate your yeast with water, sugar, and the yeast. Give that a good mix and let that do its thing for about 15 minutes. I’ll put all measurements for the flatbread in the description box. You’re going to have your flour. Uh mix in some salt in your flour. Then you add your activated yeast like so. Give that a good mix. And you’re just going to start forming a soggy dough. Once you form that soggy dough, then you’re going to go ahead and knead this into um a nice firm elasticky uh smooth dough. That’s takes about 8 to 10 minutes of kneading. My push-up grim is crazy after doing all this kneading I’ve been doing. But I’ve been loving making different kind of breads and things like that. It’s been a blast. So anyway, then you’re going to put that in a lightly oiled pan. All your dough a little bit as well. Put plastic wrap over it. Let that rise for about an hour, hour and a half. Here I have some vegetables. I have broccoli, red bell pepper, carrot, red onions, and some white onions. I’m going to just season that with salt, black pepper, and oil. Kept it very simple. Nothing to it but to do it. And then I just roasted that in the oven on 400, I believe. H just look at that. Just just And the gravy came out great. I did remove some of the oil though. I did want it to cook in the oil to make them help the meat tenderize. But then you can go ahead and remove the oil once it’s done. And just look at that. Yeah, the meat was falling off the bone. It was so hard to hold it up on the spoon. And some parts started breaking off. I was just like, “Oh boy.” But but the tenderness, the flavors, all those Moroccan flavors with, you know, the cinnamon. I wish I had cardamom. I didn’t have ground cardamom. Um yeah, it just all those nice flavors came through. All right, so now back to the flatbread. Once it has risen, about double the size, you’ll go ahead and punch the dough. Separate to how many flatbreads you want. I don’t remember how many I did. Uh then you’re just going to roll that out to the size, honestly, the size that you wanted. I did mine’s about I don’t even know uh maybe 5 in 5 in 6 in doesn’t matter. Roll it on out. And then u we’re going to let it rise a second time after rolling this out. And then after the second rise, we’ll go ahead and do this what we’re doing right here. Dry skillet. You don’t you don’t you don’t have to add oil. I you don’t you don’t all the stuttering I’ve been doing. Trying to catch my words. But um yeah, dry skillet. Go ahead and 2 minutes per side. Perfect. Perfect flatbread. There’s so many things I’m going to do with this recipe. So many things nice and just fluffy and just perfect. Perfect vehicle to top up all those Moroccan flavors and juices and just everything just came out so amazing. Literally, I kid you not. Absolutely delicious. The allspice, the turmeric, the paprika, the coriander, all that came through. So nice. All of it. Oh, I forgot to add that I included added parsley. It was parsley and cilantro that I added into the Moroccan stew. So good. Fresh. The flavors are very vibrant and that’s why they like to have the plain flatbread and your roasted vegetables because that that helps to balance out all the strong flavors from um the spices being used. Such a delicious meal. I can’t wait to dive into this today, you guys. M m. I also love the colors, the smell. Very aromatic. It smelled the way it tasted. So good. So tender. The meat was just Look at that. Fall off the bone. Ooh, fall off the [Music] bone. All right, guys. I hope you all enjoyed this video. Thank you to every single person who has tuned in. Thank you for all your love and support as well. And yeah, God bless you guys and peace. I was in Moroccan heaven. Had to come back to say that. Moroccan heaven. Such a delight.