Sample Dishes from Turkish Cuisine
Braided Rice (Örgülü Pilav)
|Chicken||½ ||750 gr.|
|Water||4 cups||800 gr.|
|Salt||3 ½ desert spoons||21 gr.|
|Rice||2 cups||360 gr.|
|Margarine||6 table spoons||60 gr.|
|Chicken liver||4 ||180 gr.|
|Peans (pre-cooks)||½ cups||70 gr.|
|Black Pepper||2 desert spoons||4 gr.|
|Flour||1/3 cups||150 gr.|
|Egg||1 ||50 gr.|
|Oil||½ table spoon||5 gr.|
|Pistachio nut|| ½ cup||55 gr.|
Wash the chicken.
Boil for about 35 minutes on low heat with 1 cup water and 1 dessert spoon salt,
boil and divide the meat into small pieces. Wash and drain the rice. Put 5 table
spoons of margarine in a pan and melt it. Chop the liver into 0,5-1 cm cubes
and saute in fat, add the rice and stir a few times. Add hot water to the chicken
stock to get 4 cups. Add the water and 2 dessert spoons of salt to the rice and
stir. Cook for 10-15 minutes on first medium and then low heat until all the
liquid is absorbed. 5 minutes before the end of the cooking time, add the peas
and the black pepper, cover with a napkin and leave for 20 minutes.
Sieve the flour
into a bowl, add the remaining salt, make a hollow in the middle and break the
egg into it. Add the oil and ½ table spoon water and work into a dough and spread
it to a thickness of 1 mm. Cut into 7 mm wide strips. Smear margarine to the
inside of pot with a round bottom of 20-25 cm diameter. Place the dough strips
7 mm apart, making a grid (make sure that the end of the strips fall away from
the edge of the pot.) Place the peeled pistachios among the dough strips. Place
alternately one layer of cooked rice and one layer of chicken meat on top of
the dough tightly. Cover the whole with the extra lengths of the dough strips.
Bake in a pre-heated oven of medium temperature for approximately 15 minutes.
Cover the pot with a round serving plate and turn out the baked dish, slice
(in approximately one serving)
|Vitamin A||7167 ju.|
|Vitamine C||8 mg.|
It is a dish with
a fine presentation and is generally prepared for feasts.