Turkish pilaf: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today, there are a great many step-by-step recipes for Turkish pilaf. Actually, how many people, so many opinions. And hence preferences. This article will show some quite interesting ways to prepare this dish.

Pilaf from wheat (bulgur)

Recently, this very useful and rich in vitamins and microelements type of wheat has become quite popular among residents of many countries. And therefore it will be quite interesting to try to use it in cooking. This requires the following products:

• half a kilo of beef or lamb;
• two carrots;
• half glass of vegetable oil;
• two onions;
• three bell peppers;
• glass of bulgur;
• four tomatoes;
• teaspoon spice mix for pilaf;
• garlic head;
• s alt, pepper.

Cooking

First you need to prepare meat for Turkish pilaf. To do this:

• Rinse the selected variety and cut into cubes.
• Bpour sunflower oil (or melt butter) into a deep frying pan. After that, place the meat there and fry until the juice has completely evaporated.

Next:

At this time, peel and rinse the onion. Then cut it into small cubes

• Wash the carrots and grate on a coarse grater.
• Chop tomatoes and bell peppers. Peel the garlic.
• As soon as the juice from the meat is completely gone, you can add all previously prepared components to the dishes.
• S alt and spice all the ingredients of Turkish pilaf, mix and fry for ten minutes.
• After that, pour boiling water into the pan so that the surface of the vegetables is completely hidden, and leave to simmer over medium heat for another 20 minutes with the lid closed.
• After the specified time, add wheat to the dish. Add more boiling water if necessary.
• Cover the dish with a lid and leave to simmer for ten minutes.
• After insist without fire the same period of time.

Turkish noodle pilaf recipe

Despite such an unusual combination, it is generally accepted that this version of the dish is also Turkish. To create it, you will need the following products:

• half cup thin vermicelli;
• one glass of long rice;
• 70 grams of butter;
• half a teaspoon of spices for pilaf;
• s alt.

Cooking

It is worth noting that the process of implementing this recipeTurkish pilaf is very simple. To do this:

• Melt the butter in a deep frying pan.
• Fry the vermicelli in it until it acquires a light brown color. In the process, it is necessary to mix the contents so that it does not burn.
• Rinse the rice well and add to the pan. All continue to fry for another three minutes.
• Next, the contents are poured with boiling water to cover the surface of the cereal. Spices, s alt and seasoning are also added there.
• Everything is mixed and cooked without a lid until moisture evaporates.
• As soon as the main liquid is gone, you need to reduce the heat and leave everything to simmer under the lid for an additional fifteen minutes. Stir everything when finished cooking.
• The result of this Turkish pilaf recipe in the photo.

Dish with chicken, berries and pine nuts

This is a fairly simple, but at the same time extremely tasty recipe. For its preparation you will need:

one and a half cups of rice;

• 300 grams of chicken giblets;
• two tablespoons of pine nuts;
• half a kilo of tomato;
• onion head;
• three tablespoons of butter or sunflower oil;
• parsley;
• s alt;
• ground black pepper;
• dried currants (you can use raisins or other berries).

Cooking

First of all, you need to prepare rice. To do this, it is poured with hot water.and leave overnight so that cooking does not take long. Now you can move on to the rest of the ingredients.

Pine nuts are fried in a frying pan. No oil.

Parsley is washed, dried and chopped with a knife. Peel the onion and chop finely.

Chop offal and lightly fry in a high-sided frying pan. After that, add the onion, mix and leave to fry over low heat.

At this time, the tomatoes must be poured with boiling water and the skin removed. Rub the pulp on a fine grater.

Next, add it along with the nuts to the pan. Shuffle.

As soon as the contents begin to boil, greens and berries are added to the dishes. Everything is jumbled up again.

The last step in the preparation of Turkish pilaf is the addition of the cereal itself. Next, the contents are stirred and left to stew until fully cooked.

Turkish pilaf with rice, vermicelli and chicken drumstick

This rather unusual and rarely seen recipe can be found on the Internet under the name "Pilaf in Khatai". A feature of this option is the combination of pasta and cereals. Something similar to the way that was given earlier. For cooking you will need the following products:

• four fairly large chicken drumsticks;
• 250 grams of rice (or one glass);
• half cup vermicelli;
• a full teaspoon of s alt;
• half teaspoon curry;
• 600 milliliters of water;
• 50 milliliters of oil.

Cooking a dish

Before following the step-by-step recipe for Turkish pilaf, you need to take care of the cereal. To do this, rinse it under cold water and pour it onto a clean towel. Use only dry rice. Let's move on to other ingredients:

• Chicken drumsticks are thoroughly washed under cold water.
• Next, they must be put in a saucepan and poured with water.
• After the medium heat is set, the contents of the dishes are brought to a boil. At this stage, it is important to remove the resulting foam with a slotted spoon in time.

• Reduce heat to low and continue cooking for another 15 minutes.
• About a third of the remaining time before the end of cooking, a cauldron is placed on the stove and filled with vegetable oil, which must be heated.
• When the desired temperature is reached, vermicelli is poured into the dishes.
• Further, stirring quickly, it must be fried until a golden brown crust appears.
• After that, the rice prepared in advance is added.
• The contents of the cauldron are mixed. Then the curry is added and the action is repeated.
• Now the ingredients need to be stewed until the grits turn white. After that, the previously cooked drumsticks are added to the dishes.
• Further, the broth from the boiled meat is poured here. S alt is added.
• Due to the high temperature of the last component, it will not take too long to cook the dish. Afterstirring, the minimum fire is set.
• The cauldron is covered with a lid, and the contents continue to cook for an additional 35 minutes.
• However, pilaf is not served immediately. After the specified time, it is necessary to turn off the fire, mix the pilaf again and let it brew for an additional ten minutes. Still under cover.