Sample Dishes from Turkish Cuisine
Sultan Reshad's Pilaf (Sultan
|Rice||2 cup||360 gr|
|Water||4 cup||800 gr|
|Margarine||6 tablespoon||60 gr|
|Salt||2 1/2 teaspoon||15 gr|
|Onion||1 medium size||60 gr|
|Bread (stale)||1 Slim slice||20 gr|
|Ground Meat||2 1/4 teacup||200 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Flour||2 tablespoon||12 gr|
|Oil||1 1/2 tablespoon||15 gr|
|Tomato||3 small size||300 gr|
Put water in a
saucepan. Add margarine and salt. Bring to boil. Stir in rice; mix slowly Cover
and simmer for 15-21 minutes or until rice is tender; drain. Remove from heat.
Le stand covered for 15-20 minutes. Set aside. Combine ground meat, bread (soakec
in water and squeezed dry) grated onions, salt and pepper; in a bowl; mix well.
Shape into balls 2 cm (3/4 inch) in diameter. Coat meat balls with flour in
a shallow par shaking back and forth. Heat oil in a non-stick pan. Brown meat
balls on all sides in oil. Remove from skillet. Add minced tomatoes into drip-
pings; mix well. Cover and simmer for 10 minutes. Stir in meat balls. Cover
and simmer for 5 minutes. Arrange rice pilaf on a serving plate in ring from.
Place meat balls with sauce in center. Serve hot.
(in approximately one serving)
|Vitamin A||638 iu|
|Vitamin C||6 mg|
This dish was
prepared in the kitchens of Sultan Reshad's Court.