Sehriye Pasta Dish Turkish Recipes

SEHRIYE PASTA DISH (TURKISH)

Steps:

• Fry tomatoes and peppers for 4 minutes in the oil.
• Add hot water and stock powder to the tomato and pepper mixture.
• Add the pepper flakes and Vermicelli and boil for a minute.
• Cover with lid, turn off heat.
• Stir pot after 7 minutes and replace lid.
• Leave another 7 minutes then serve into bowls.
• Sprinkle spring onion and parsley on each bowl.

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)

Steps:

• Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
• Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
• Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
• Let the pilaf stand for about 5-10 minutes before serving.
• Pilaf goes well with any kind of dish.
• P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

SEMOLINA PUDDING (TURKISH)

Steps:

• Put all of the ingredients in to the pan, bring to a boil.
• Lower the heat and keep stirring until it thickens.
• You can either use individual cups or a large one. whatever you like.
• I usually serve it with orange sauce and a scoop of ice- cream.

PASTA WITH TURKISH YOGURT SAUCE

Steps:

• Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
• If using the garlic, push it through a garlic press and stir into the thickened labaneh.
• Refrigerate.
• Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
• Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.