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Beaten Pilaf

Sample Dishes from Turkish Cuisine

Beaten Pilaf (Keşkek)

Dövme1 2/3 cup300 gr
Chickpeas3/5 cup100 gr
Water5 1/2 cup1100 gr
Lamb with bone- -750 gr
Margarine6 tablespoon60 gr
Salt3 teaspoon18 gr
Black Pepper1/2 teaspoon1 gr
Red pepper1 teaspoon2 gr


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)

Energy378 cal
Protein18,0 g
Fat22,1 g
Carbohydrates28,1 g
Calcium57 mg
Iron2,56 mg
Phosphorus230 mg
Zinc3 mg
Sodium760 mg
Vitamin A129 iu
Thiamine0,29 mg
Riboflavin0,14 mg
Niacin5,13 mg
Vitamin C0 mg
Cholesterol53 mg

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.