Tavern Pilaf

Sample Dishes from Turkish Cuisine

Tavern Pilaf (Meyhane Pilavı)

Preparation

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)

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.