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Dövme Pilaf

Sample Dishes from Turkish Cuisine

Dövme Pilaf (
Dövme Pilavı)

Dövme2 cup360 gr
Chickpeas1/3 cup60 gr
Water4 1/2 cup900 gr
Boneless lamb shoulder or leg - -500 gr
Salt2 1/6 teaspoon15 gr
Margarine6 tablespoon60 gr
Black Pepper1/2 teaspoon1 gr


Soak dövme and chickpeas overnight separately with 3 3/4 cups of water respectively. Cut meat into 4 cm (2 inch) chunks. Combine meat and chickpeas with soaking liquid. Add soaking liguid of dövme. Cover and simmer for 90 minutes or until meat and chickpeas are tender. Complete volume of cooking liquid to 3 3/4 cups. Bring to boil. Add dövme and salt; mix well. Cover and simmer for 50-60 minutes; drain. Pour melted butter over. Remove from heat. Let stand covered for 20 minutes before serving. Sprinkle with black pepper. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy542 cal
Protein22,8 g
Fat29,2 g
Carbohydrates49 g
Calcium29 mg
Iron3,18 mg
Phosphorus314 mg
Zinc4 mg
Sodium845 mg
Vitamin A205 iu
Thiamine0,35 mg
Riboflavin0,21 mg
Niacin5,45 mg
Vitamin C0 mg
Cholesterol59 mg

Regional Characteristics:

Recipe is taken from Gaziantep province. It is aslo called "Herive" and served with any vegetable dish or salad.