Beaten Pilaf

Sample Dishes from Turkish Cuisine

Beaten Pilaf (Keşkek)

Preparation

Soak dövme and chickpeas overnight with 2 cups of water. Place large meat cuts on bottom of a pressure saucepan. Add dövme and chickpeas with soaking liquid. Commplete volume of liquid to 3 1/3 cups. Add margarine, salt and blacak pepper. Cover and cook over low heat for 75 minutes. Remove from heat; cool. Remove meat. Slip meat from bone. Add to dövme.- chickpeas mixture. Beat dövme and meat with a woodenspoon until meat is divided into fibers. Heat mixture. Pour into a serving dish. Melt butter in skillet. Stir in red pepper. Sprinkle over pilaf. Serve hot.

Servings: 10

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This recipe comes from the Central Anatolia and Aegean Region. It is usually served at the wedding receptions. Chicken meat can be used instead of lamb.