Leave the turkey meat in Matsoni with crushed tangerine for 30 minutes. Churchkhela and dried fruits need to be finely chopped. Made round balls from chopped mass. Pile the chestnut and cook until soft, then send it to the blender and mix with cream, add salt and pepper to taste. Heat the pan, pour olive oil and fry the turkey fillet. Leave for another 2 minutes under the foil. For serving, heat the sauce, pour on a plate, put pieces of meat and around churchkhela balls. At the end decorate with micro greens.