Sample Dishes from Turkish Cuisine
Pilaf With Eggplant (Patlıcanlı
|Lamb with bone||- -||360 gr|
|Salt||3 teaspoon||18 gr|
|Eggplant||2 small size||300 gr|
|Oil +absorbed during frying||7 tablespoon||70 gr|
|Onion||2 medium size||120 gr|
|Margarine||4 tablespoon||40 gr|
|Tomato||1 large size||200 gr|
|Black Pepper||2 teaspoon||4 gr|
|Water||3 1/2 cup||700 gr|
|Rice||2 cup||360 gr|
Place meat cuts
in a saucepan. Cover and braise for 40 minutes. Add salt. Cover again. Braise
until tender. Set aside. Cut off stems of eggplants and pare in stripes. Cut
into 2 1/2 cm (1 inch) cubes. Brown in heated oil until light golden. Set aside.
Saute fınely chopped onions in margarine for 2-3 minutes stirring occasionally.
Stir in minced tomato. Season with salt and black pepper. Add water. Bring to
boil. Reduce heat. Place meat in centre of a round casserole. Arrange eggplants
around meat. Wash and drain rice. Spread over meat and eggplants. Pour onion-tomato
liquid over rice gradually, without stirring. Cover and cook over low heat for
15-20 minutes or until rice is tender; drain. Let stand covered for 20 minutes
before serving. Turn up-side down on a serving plate. Serve hot.
(in approximately one serving)
|Vitamin A||445 iu|
|Vitamin C||6 mg|
The recipe is
taken from Urfa. It is prepared without meat in Tekirdag and olive oil is used
instead of margarine. Cinnamon is sprinkled before serving.