Instructions: Heat 4 tablespoons oil in large skillet. Coat turkey pieces with flour and fry in small batches until lightly browned. Remove and set aside.

Heat 3 tablespoons oil in large heavy saucepan. Add onion and cook until golden. Add garlic and stir for 30 secones. Reduce heat and add tomatoes, cinnamon, lemon juice, pulp and skin, oregano and allspice and simmer 5 minutes. Add stock and turkey. Bring to simmer, cover and cook until turkey is tender.

Taste and adjust lemon, cinnamon, oregano and salt/pepper. Remove lemon and cinnamon pieces. Skim off excess fat.

Cook ziti as directed (break into pieces if its the long kind).

Drain, toss with butter or oil. Turn out onto a platter. Pour sauce over. Sprinkle with cheese. Serve.

Notes: Woefully underspiced, it needs
*lots* more lemon and cinnamon.

Doesnt hurt to add more allspice and oregano as well. Smells good, though.

OTOH, way, way too much onion, the test kitchens onions must have been miniscule.

Recipe directed to cook the pasta past al dente. I did this, and thought the pasta overcooked. To each his own, I guess.

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