Font -  Font +

Pilaf With Lamb Meat

Sample Dishes from Turkish Cuisine

Pilaf With Lamb Meat (
Kabune) (Etli Pilav)

Boneless lamb shoulder or leg - -360 gr
Onion2 medium size150 gr
Margarine6 tablespoon60 gr
Tomatoe2 small size200 gr
Su (sicak)3 1/2 cup700 gr
Salt2 1/2 teaspoon15 gr
Black Pepper1 teaspoon2 gr
Rice2 cup360 gr


Cut meat into 2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions. Saute in margarine for a few minutes. Cover and braise for 40 minutes in a covered saucepan. Add minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer until meat is tender. Stir in rice; mix well. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy455 cal
Protein14,3 g
Fat21,3 g
Carbohydrates49,9 g
Calcium25 mg
Iron1,42 mg
Phosphorus156 mg
Zinc3 mg
Sodium633 mg
Vitamin A500 iu
Thiamine0,14 mg
Riboflavin0,13 mg
Niacin4,08 mg
Vitamin C4 mg
Cholesterol42 mg

Regional Characteristics:

This served with cacık or vegetable salad as a main dish.