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Vermicelli Pilaf

Sample Dishes from Turkish Cuisine

Vermicelli Pilaf (
Şehriyeli Güveç)

Boneless lamb shoulder or leg - -360 gr
Salt2 1/2 teaspoon15 gr
Tomato paste1 tablespoon10 gr
Black Pepper1/2 teaspoon1 gr
Vermicelli (barley shaped)1 2/3 cup300 gr
Margarine6 tablespoon60 gr
Water3 1/2 cup700 gr


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)

Energy378 cal
Protein16,4 g
Fat17,8 g
Carbohydrates36,5 g
Calcium23 mg
Iron1,75 mg
Phosphorus182 mg
Zinc3 mg
Sodium958 mg
Vitamin A220 iu
Thiamine0,16 mg
Riboflavin0,15 mg
Niacin398 mg
Vitamin C0 mg
Cholesterol42 mg

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.