Turkey Pastrami Ramen with Dashi Broth

INGREDIENTS

1 pound thinly sliced Deen Halal Turkey Pastrami
6 cups beef broth (regular or low sodium)
1 instant dashi packet
2 tablespoons whole grain mustard
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 yellow onions, thinly sliced
1 tablespoons unsalted butter
2 tablespoons olive oil, separated
½ pound kale, stems removed, leaves torn into large pieces
3 garlic cloves, smashed
4 large eggs
4 ramen noodle cakes (discard seasoning packets)
½ cup sauerkraut, drained
4 scallions, thinly sliced

Pickled Shallots (can be made ahead)
3 shallots, peeled and thinly sliced into rings
½ cup rice vinegar
½ cup water
1 teaspoon sugar
½ teaspoon kosher salt

INSTRUCTIONS

Step 1
To make the pickled shallots, combine the rice vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Place the shallots, in a jar or heatproof bowl, then pour the hot brine over them. Let cool to room temperature. Can be made up to 3 days ahead and kept refrigerated.

Step 2
To caramelize the onions, melt the butter with the olive oil in a heavy skillet over medium-low heat. Add the onions and a pinch of salt and cook, stirring every few minutes. Continue about 30 minutes until the onions are golden and soft. Set aside.

Step 3
To make the dashi, pour the beef broth into a medium saucepan and bring to a gentle simmer over medium heat. Open the instant dashi packet and stir the contents directly into the broth until dissolved. Stir in the mustard, soy sauce, Worcestershire sauce, and black pepper. Taste and adjust the seasonings if needed. Keep the broth warm over low heat.

Step 4
In a skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and sauté for 1 minute. Add the torn kale leaves and about a half cup of the warm dashi broth. Stir to coat the kale with the broth, then cover the skillet for 6–8 minutes until the kale is tender.

Step 5
White the kale is cooking, bring a small pot of water to boil. Gently lower in the eggs, reduce the heat to a steady simmer, and cook for 9 minutes to set the egg whites, leaving the yolks golden. Transfer to an ice bath for 5 minutes. Peel each egg, then cut in half lengthwise.

Step 6
In a pot of boiling water cook the 4 ramen noodle cakes for 2–3 minutes until tender. Drain the noodles, then divide among four deep bowls, arranging the noodles mostly on one side of the bowl.

Step 7
Warm the pastrami slices by adding them gently into the hot dashi for about 45 seconds. Take the slices out with tongs and distribute them evenly into each bowl, folding them loosely.

Step 8
To assemble and serve, ladle the hot dashi broth into each bowl. Next, evenly and artfully distribute the kale, caramelized onions, sauerkraut, pickled shallots in separate sections around the each bowl. Add 2 egg halves to each bowl, yolk sides facing up. Garnish with the sliced scallions and serve immediately.

Sweet Potato with Chicken Breakfast Slices, Egg and Feta

INGREDIENTS

8 Deen Halal Chicken Breakfast Slices
4 medium sweet potatoes, scrubbed and halved lengthwise
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 roasted red pepper, patted dry and finely diced
8 large eggs
½ cup crumbled feta cheese
3 scallions, thinly sliced
½ teaspoon red pepper flakes for garnish

INSTRUCTIONS

Step 1
Preheat oven to 400°F. Brush the cut sides of sweet potatoes with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes, until tender.

Step 2
While the potatoes are roasting, lay the chicken breakfast slices on a baking sheet, lined with parchment and bake for 15 minutes until crispy. Chop into small pieces and set aside.

Step 3
Remove the potatoes from the oven and turn them over, cut-side up. Using a spoon, press the center of each potato down, to create a well. Sprinkle a few Chicken Breakfast Slice pieces into each well. Evenly distribute the diced roasted red pepper over each potato.

Step 4
Crack an egg into each potato well, being careful not to break the yolks. Season lightly with salt and pepper. Return to the oven and bake for 11–13 minutes, until the egg whites are just set but the yolks are still soft and slightly runny. Check at 10 minutes and keep watching every minute or so.

Step 5
Remove from the oven and scatter the remaining Chicken Breakfast Slice pieces, the feta cheese and scallions over each potato. Add a pinch of red pepper flakes. Serve immediately.

Sweet & Spicy Beef Breakfast Kebabs with Ginger Relish

INGREDIENTS

12 Deen Halal Beef Breakfast Slices
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons rice vinegar
1 1/2 tablespoons sriracha

Relish

6 scallions, thinly sliced
Serrano pepper, seeded and finely minced
2 tablespoons fresh lime juice
1 teaspoons sesame oil
1 teaspoons fresh ginger, finely grated
1 teaspoons brown sugar
4 lime wedges, for serving

INSTRUCTIONS

Step 1
If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent scorching. Metal skewers need no prep.

Step 2
To make the basting glaze, whisk together the honey, rice vinegar, and sriracha in a small bowl until smooth. Set aside about half for basting and reserve the rest for finishing.

Step 3
To make the ginger relish, combine the scallions, Serrano pepper, lime juice, sesame oil, ginger, and brown sugar in a small bowl. Set aside.

Step 4
Working with one slice of bacon at a time, weave each slice accordion-style onto a skewer, gathering the bacon into loose folds. Weave 3 strips per skewer. Brush each lightly all over with 2 tablespoons vegetable oil.

Step 5
Heat a grill or grill pan over medium-high heat. Grill the kababs for 5 minutes per side, until the bacon begins to crisp and render. In the last 2 minutes of cooking, brush with the basting glaze and flip once more, letting it caramelize and char slightly at the edges.

Step 6
Transfer the kababs to a platter. Spoon the ginger relish over the top and serve with the lime wedges. Serve the remaining glaze at the table as an option for an additional drizzle.

Turkey Breakfast Mini-Naan Tacos

 

INGREDIENTS

8 Deen Halal Turkey Breakfast slices
8 mini naan flatbreads
6 large eggs
3 tablespoons whole milk
1 tablespoon unsalted butter
3 tablespoons maple syrup
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh chives, thinly sliced
Salt and pepper to taste

INSTRUCTIONS

Step 1
Lay the turkey breakfast slices in a single layer in a cold skillet, then set over medium heat. Cook, flipping once, until the they are cooked and crispy. Transfer to a paper towel-lined plate and cut or break each strip in half crosswise. Wipe the skillet clean of most of the grease from the bacon.

Step 2
While the bacon rests, place the mini naan breads onto the skillet over medium-low heat for 2–3 minutes per side, until warm and lightly toasted. Keep wrapped in a clean towel until ready to assemble so they stay warm.

Step 3
Crack the eggs into a medium bowl, and add the milk, salt and pepper, and whisk until combined. Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 20 seconds, then gently push and fold with a spatula until large, creamy curds form and the eggs are just set. Pull the pan off the heat while they still look slightly underdone — residual heat will finish the cooking.

Step 4
For the assembly, spoon the scrambled eggs onto each naan, evenly distributing across all 8 pieces. Add two bacon halves, and drizzle generously with the maple syrup. Garnish with chives, and serve immediately.