TURKISH LAMB PILAU
Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
- Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Nutrition Facts : Calories 584 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
TURKISH BULGUR PILAF RECIPE
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and rinse a few times. Set it aside.
- Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
- Add in the diced green pepper and cook for a few minutes until it softens.
- Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
- Add the tomato paste and stir well so it combines with the other ingredients.
- Add the salt and pepper and add in the rinsed bulgur. Stir well.
- Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
- Wrap the lid in a clean kitchen towel and place it on the pot. Turn the heat to medium low and cook for another 10 minutes.
- Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO
Sehriyeli pilav (Turkish rice pilaf) is a simple and tasty recipe combining orzo and rice. It makes a fantastic side dish for any meat entrée.
Provided by Elizabeth Taviloglu
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
- Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt.
- Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes.
- Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
- Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains.
- You can use a small dessert bowl or ramekin as a mold to give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.
Nutrition Facts : Calories 84 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 421 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
25 EASY TURKISH RECIPE COLLECTION
Looking for the best Turkish recipes to bring a unique twist to dinner? From bulgar pilaf to kebabs, these authentic dishes take your tastebuds on a trip to Turkey!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Turkish dish in 30 minutes or less!
Nutrition Facts :
TURKISH RICE PILAF WITH ORZO
This stovetop Turkish Rice Pilaf with Orzo is a delicious and easy side dish that goes with just about any meal. With only a handful of ingredients, you can make this restaurant style Pilaf at home! It is incredibly simple to make at home and tastes so much better than the boxed version. Tender, fluffy rice, golden, nutty orzo, and plenty of butter. All cooked together with broth/stock. Serve this Turkish Rice Pilaf with just about anything.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 35m
Number Of Ingredients 10
Steps:
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
- Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
- Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
- Add the butter and oil to the skillet to melt.
- Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
- While the pasta is cooking, peel and finely chop the onion and garlic.
- Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
- Add the garlic and the rice and stir together until the rice is bright white.
- Add the hot broth, salt, and pepper and bring to a simmer.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
- Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
- Sprinkle the finished pilaf with lemon juice and serve.
Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 524 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TURKISH PILAF
Did you know that authentic Turkish rice pilaf is supposed to be a bit sticky? Well, it is. So, for a nice change of pace, give this one a try. Posted for ZWT 6.
Provided by JackieOhNo
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes or until all the liquid has evaporated.
Nutrition Facts : Calories 318.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 31.3, Sodium 1204.6, Carbohydrate 42.4, Fiber 2.1, Sugar 2.8, Protein 8.5
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