Vermicelli Pilaf

Sample Dishes from Turkish Cuisine

Vermicelli Pilaf (Şehriyeli Güveç)

Preparation

Cut meat into 2-2 1/2 cm (1 inch) cubes. Braise for 40 minutes. Add salt. Cover and braise until tender. Stir in tomato paste. Cover and simmer for 1-2 minutes. Season with black pepper. Set aside. Brown vermicelli in margarine for 3-4 minutes until golden brown in a saucepan, stirring constantly. Remove from heat; cool slightly. Add hot water and salt; mix well. Cover and simmer for 15-20 minutes or until vermicelli is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Arrange verimcelli pilaf on a serving plate in ring form. Place meat in center. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It was cooked in earthenware-pot or casserole in old days. Stainless steel saucepans todav. Usually served with a vegetable dish cooked in olive oil toget can be substituted for vermicelli.