Stuffat Tal-Fekruna from Mediterranean Seafood by Alan Davidson
Few readers will have the opportunity to try this fruity dish; but for the benefit of these few here is the recipe, based on that of Marie’ Vella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt and pepper
- 150 ml (5 fl oz) red wine
- fresh mint leaves, chopped
- 2 onions, chopped
- 1 kg (2¼ lb) fresh sea turtle
- ½ cup chopped nuts
- 2 chestnuts, peeled and chopped
- 1 tbs tomato purée
- 2 bay leaves
- 2 apples, peeled and finely sliced
- 200 g (7 oz) olives, chopped
- 150 ml (5 fl oz) olive oil
- 1 tbs capers
- 100 g (3 ½ oz) large seedless raisins
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