Turkey Chilleh Fry

This Turkey Chilleh Fry is the turkey version of my Beef Chilleh Fry recipe. I don’t know why this dish is called “chilleh-fry.” I’ve asked my mom, my grandma, and my aunts, but none of them seem to know the origins of this dish’s odd name. While I may not be able to explain why Turkey Chilleh Fry has such a unique name, I can tell you that this dish is pretty good.

You can think of chilleh fry or chill fry as a sort of beanless chili. It has meat and vegetables. It is saucy. You can eat by itself. You can eat with accompaniments. In the end, it is simply turkey that is stewed with bell peppers, tomatoes, onions, and spices to create a satisfying end dish. In my family, we traditionally ate Chilleh Fry for breakfast. However, it also makes a fantastic dinner option. Growing up, we ate Beef or Turkey Chilleh Fry with classic Iraq bread, sumoon. Don’t have any Iraqi bread handy? Never fear. You can eat this dish by itself, with pita, or even on top of pasta, which my brother likes to do occasionally. It also tastes really good with an egg cracked on top.

One of the great things about this Turkey Chilleh Fry is that it’s flexible. You can use as many bell peppers, tomatoes, and onions as you like. Season this dish to your liking. Love garlic? Great, add more! Love the spicy kick of black pepper? Pile it on! Don’t be afraid to make this dish your own.

*Post updated in January 2020