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Tavern Pilaf

Sample Dishes from Turkish Cuisine

Tavern Pilaf (Meyhane Pilavı)

Onion2 large size250 gr
Ground Meat (coarse)1 3/4 cup300 gr
Margarine6 tablespoon60 gr
Green Pepper7 medium size100 gr
Tomato paste2 tablespoon20 gr
Tomato4 medium size600 gr
Water4 cup800 gr
Salt2 1/2 teaspoon15 gr
Bulgur 2 cup300 gr
Black Pepper1 teaspoon2 gr
Allspice1/2 teaspoon1 gr


Saute ground meat and chopped onions in margarine for 20 minutes or until meat is crumbly, in a covered saucepan; drain. Remove stems and seeds of peppers. Cut into 0.5 cm (1/4 inch) thick rings. Add to meat; stir. Saute for 2 minutes. Blend in tomato paste; mix well. Cut tomatoes into 1 cm (1/2 inch) cubes. Stir in ground meat. Cover and simmer for 3-4 minutes. Add hot water and salt. Bring to boil. Stir in bulgur; mix well. Cover and cook over low heat for 15-20 minutes or until tender; drain. Season with spices. Remove from heat. Let stand covered for 20 minutes before. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy424 cal
Protein15,3 g
Fat19,7 g
Carbohydrates48,2 g
Calcium48 mg
Iron3,88 mg
Phosphorus270 mg
Zinc3 mg
Sodium1024 mg
Vitamin A1248 iu
Thiamine0,28 mg
Riboflavin0,21 mg
Niacin5,43 mg
Vitamin C23 mg
Cholesterol35 mg

Regional Characteristics:

The recipe is taken from Gaziantep. It is served as a main dish with ayran or cacık. 1 medium size eggplant, cut into cubes and browned until light golden in oil may be sprinkled over the pilaf.