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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Perde Pilavi
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# Let the washed rice stand in warm water with salt for half an hour.
# Sauté the pine kernels and currants with butter until they turn pink. # Drain the rice, wash well and drain again. Add the rice to the kernels and currants and roast for a few minutes. # Add hot chicken broth. # Cook over medium heat at first, then over low heat for 20 minutes. # Add the chicken which is picked to shreds, salt, black pepper and allspice after removing from the stove and stir gently. # Place a paper towel between the pot and its lid and rest. # In the meantime prepare the dough; mix the egg, soft butter, salt, water, and enough flour, knead them until get dough which is a little bit thick. # Roll the dough into 1/5 inch thickness. # Grease a deep oven tray with too much butter. Place the boiled and peeled almonds to the floor and the edges. # Place the dough on it, the edges of the dough should be out of the tray. # Pour the cooked and cooled pilaf on the dough. # Cover the edges of the dough which stay out of the tray over the pilaf. # Bake in 338 F oven until the dough turns red. Note: Perde Pilaf is the traditional recipe of Siirt. |
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