Sample Dishes from Turkish Cuisine
Uzbek's Pilaf (Özbek
|Boneless lamb shoulder or leg ||- -||300 gr|
|Water||4 cup||800 gr|
|Salt||2 1/2 teaspoon||15 gr|
|Onion||1 medium size||75 gr|
|Carrot||2 medium size||200 gr|
|Margarine||6 tablespoon||60 gr|
|Rice||2 cup||360 gr|
|Black Pepper||2 teaspoon||4 gr|
|Allspice||1/2 teaspoon||1 gr|
|Cinnamon||1 teaspoon||2 gr|
Cut meat into
1 1/2 cm (3/4 inch) cubes. Place in a saucepan. Cover and braise for 40 minutes.
Add hot water and salt. Cover and simmer until meat is tender. Remove meat from
liquid; drain. Set aside. Reserve liquid. Saute coarsely chopped onion an coarsely
grated carrots in margarine for 7-8 minutes in a covered saucepan. Stir in meat.
Saute for a few minutes. Spread on bottom of a saucepan. Spread rice over meat
and vegetables. Complete volume of reserved liquid to 3 1/3 cups. Add salt.
Bring to boil. Add to rice gradually from one side of saucepan. Cover and simmer
for 15-20 minutes or untıl rice is tender; drain. Sprihkle with spices. Remove
from heat. Let stand covered for 20 minutes before serving. Toss slightly. Serve
(in approximately one serving)
|Vitamin A||3688 iu|
|Vitamin C||2 mg|
The name comes
from the Uzbek tribe of Central Asia. It is called "Turkestan Pilaf" or "Koyugaşi".
In Yark and Hotien province of East Turkestan a quince cut into half is placed
over rice just after removing from heat in order to enhance the flavor and aroma.
Quince is removed before serving. It is very popular all over Turkey and served
with either cacık or ayran or a vegetable salad as a main course. 2 tablespoons
of tomato paste may be added into cooking liquid.