Sample Dishes from Turkish Cuisine
Small Rice Meat Balls with Yogurt (Yuvarlama)
|Chickpeas||1/2 cup||90 gr|
|Water||14 cup||2800 gr|
|Boneless lamb shoulder or leg ||10-12 piece||350 gr|
|Salt||5 teaspoon||30 gr|
|Onion||2 medium size||120 gr|
|Rice||2 4/5 cup||500 gr|
|Ground Lean Meat||1 1/2 cup||250 gr|
|Black Pepper||1 teaspoon||2 gr|
|Yogurt||3 1/2 cup||770 gr|
|Egg||1 piece||50 gr|
|Margarine||3 tablespoon||30 gr|
|Mint||2 1/4 cup||3 gr|
Combine meat and
pre-soaked chickpeas in a large saucepan (or use a pressure saucepan). Add water.
Cover and simmer for 45-50 minutes or until meat and chickpeas are tender. Remove
scum with a perforated spoon while simmering. Season with salt. Set aside. Wash
and drain rice. Pound into size of fine bulgur in a mortar (or grind in a blender
or a food processor container). Combine rice, ground meat, minced onions, salt
and black pepper, blending thoroughly. Knead for 25-30 minutes while adding
1-2 tablespoons of water gradually to form a medium stiff, smooth and slightly
elastic mixture (or place combined mixture into a blender or a food processor
container. Process until well blended. Mixture must be smooth and form easily).
Add very little water if necessary. Cover with a silghtly dampened cheese cloth
to prevent drying. Keep covered while rolling balls. Roll mixture into chickpea
sized balls. Place water in a large saucepan. Add salt; stir. Bring to boil.
Stir in rice balls. Reduce heat. Cover and simmer for 25-30 minutes or until
rice is tender. Combine rice balls and liquid with meat-chickpeas mixture in
a large saucepan. Reduce heat and cover. Beat yogurt and egg until well blended.
Add about 1 cup of hot rice ball-meat liquid into yogurt stirring constantly.
Stir yogurt-egg mixture gradually in rice balls, blending thoroughly and gently.
Melt butter in a skillet. Stir in curshed mint. Sprinkle over rice bafls just
before serving. Serve hot.
(in approximately one serving)
|Vitamin A||356 iu|
|Vitamin C||2 mg|
This recipe is
taken from Gaziantep. This dish is a special dish of the "Feast of Ramadan"
in every household in Gaziantep. It is prepared on the day before the "Feast
of Ramadan" and served on the first day of a three-day of festivities along
with stuffed vegetables (eggplant, summer squash, green bell-peppers and etc.)
rice pilaf with lamb, zerde (plain rice pudding) and sütlaç (rice pudding with
milk) together. After a month's period of fasting this rice-based special menu
is a must for every family in town.