3 Tbsp olive oil
1 large onion, grated or minced
3 garlic cloves, minced
Salt and black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
Juice of a lemon (about 3 to 4 Tbsp)
Strips of lemon zest, from one lemon*
6 cups turkey stock or chicken stock
1 cup barley
2 cups chopped leftover turkey
1/4 cup chopped parsley
1/4 cup chopped cilantro (can sub with more parsley)
Heat the olive oil over medium-high heat in a heavy pot or Dutch oven. Add the grated onion and cook until the onion is translucent, about 3 minutes. Stir in the chopped garlic and cook another minute, then mix in the turmeric, cumin, ground ginger and a generous pinch of salt.
Pour in the lemon juice and turkey stock and add the strips of lemon zest. Bring to a simmer, then add the barley. Simmer gently until the barley is cooked, about 20-30 minutes.
When the barley is cooked through, add the chopped turkey, the parsley and cilantro, and salt and pepper to taste. Cook gently just until the turkey is warmed through, about 3-5 minutes. Remove the lemon zest strips before serving.