MEATS & KEBAPS & PILAFS

Meats & Kebaps

MUTTON SHANKS KEBAB

Ingredients:

800 Gr. Mutton Shanks On The Bone

1 Tablespoon Margarine

1 Carrot

1 Onion

1 Garlic Clove

1 Tablespoon Tomato Paste

1 Celery

1 Small Can Of Peas

4 Tablespoons Olive Oil

5 Tablespoons Floor

Thyme

Salt

Black Pepper

Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound garlic in a mortar. Put the margarine and olive oil in a pot and place on heat. Put flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Saute the vegetables slightly, constantly stirring. Mix tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary.

SULTAN'S DELIGHT

Ingredients:

1000 Gr. Mutton

2 Tablespoons Margarine

2 Onions

2 Medium Tomatoes Or 2 Tablespoons Of Tomato Paste

1/2 Tablespoon Black Pepper

Salt

2 1/2 Glasses Of Water

Eggplant Puree:

750 Gr. Eggplant

2 1/2 Tablespoon Flour

3 Tablespoons Butter

1 1/5 Glasses Of Milk

1/4 Glass Of Grated Kashar Cheese

Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.

KEBAB: Put margarine and grated onions in a saucepan and saute over moderate heat. Add meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.

EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dense paste. Add the grated kashar, stir well and remove heat. When both the kebab and puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot.

Kashar is a sheep cheese similar to Cheddar or Kashkavale.

SHISH KEBAP

Ingredients:

1 Kg. Lamb Meat (From Thigh Or Shoulder) Cut Into Small Pieces

4 Tomatoes

2 Green Peppers

Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

KEBAB WITH CREAM SAUCE

Ingredients:

1000 Gr. Mutton

2 Large Onions

2 Tablespoon Margarine

2 Medium Tomatoes or 2 Tablespoons Of Tomato Paste

Salt

Cream:

1 Tablespoon Margarine

2 1/2 Tablespoons Flour

250 Gr. Milk (1 Glass)

1/2 Tablespoon Salt

1/2 Tablespoon Salt

Grate the onions and tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add salt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked.

CREAM SAUCE: Put the margarine in a deep pan and melt it. Add flour and saute very gently for 2 minutes while stirring with a spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

MEATBALLS WITH LEMON SAUCE

Ingredients:

250 Gr Ground Meat

1/5 Glass Rice

1 Tablespoon Margarine

1 Bunch Parsley

2 1/2 Glasses Water

1/2 Tablespoon Black Peper

2 Tablespoons Salt

1 Large Onion

Sauce:

2 Egg Yolks Or 1 Egg

1/3 Glass Of Water

1 Lemon (The Juice)

Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley. Add onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes. Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley. Add 2 1/2 glasses of water, margarine and 1 teaspoon of salt to the pan and cover. Cook over moderate heat for 30 minutes. When meatballs are cooked, put egg yolks or the egg, lemon juice and water for the sauce into a bowl and beat gently. Add the sauce to the pan, stir a couple of times to blend and serve.

LAMB WITH LETTUCE

Ingredients:

1000 Gr. Fatty Lamb Meat

15 Fresh Onion Petioles

1 Onion

2 Bunches Dill

1 Glass Water

2 Heads Lettuce

Cut the meat into 8 pieces. Peel, wash and cut onion petioles into 1 inch slices. Wash the lettuce and cut into 2.5 inch pieces. Peel and slice the onion into rigns. Chop the dill. Wash the meat and put into a saucepan. Add lettuce, fresh onion petioles, onion, dill, some salt and water. Cover and cook for 90 minutes. Place in a serving bowl when cooking time is over.

Put the cubed lamb meat in big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and the rest of the tomatoes. Add 1/2 tablespoon salt, the granulated sugar, margarine, and water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from oven, and serve hot.

LAMB AND VEGETABLES IN CASSEROLE

Ingredients:

1000 Gr. Lamb Meat

4 Tablespoons Margarine

15 Gibson Onions

150 Gr. Green Beans

1 Large Eggplant

2 Medium Patatoes

2 Medium Carrots

2 Large Tomatoes

50 Gr. Okra

2 Green Peppers Fit For Filling

1/2 Tablespoon Granulated Sugar

3/4 Glasses Of Water

5 Garlic Cloves

Salt

Slice tomatoes into circles. Head, tail and string the beans and cut them into two. Scrape and cut carrots lengthwise and cube them. After cutting the eggplants lengthwise in two, divide in the middle and cube. Peel the gibson onions. Remove the seeds of green peppers and cut into four. Peel and cube potatoes. Scrape the fibres on top of the okras. If the garlic to be used is the fresh petioles, dice them. If cloves are used, peel them. Put cubed lamb meat in a big casserole, top with 1/3 of the tomatoes, green beans, carrots, eggplants, gibson onions, half of the tomatoes, green peppers, potatoes, garlic, okra and rest of the tomatoes. Add 1/2 tablespoon salt, granulated sugar, margarine, and water. Cover and place in moderately hot oven. Allow to cook for almost 1.5 hours until the meat and beans are tender. Remove from the oven, place pot on a plate and serve hot.

SHEPHERD'S MEATBALLS

Ingredients:

600 Gr Ground Meat

2 Medium Onions

3 Slices Of Bread

3 Large Tomatoes Or 21/2 Tablespoons Tomato Paste

8 Garlic Cloves

2 Tablespoons Margarine

1 Egg

1/2 Bunch Parsley

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

Add grated onions, soaked and minced slices of bread, egg, black pepper, garlic, parsley and 1/2 tablespoon salt to finely ground meat and knead for 10 minutes to blend well. Moisten hands, take walnut-sized pieces of the meat and form into flat round shapes by pressing and rolling with palms. Place meatballs in a pot containing heated margarine. Add tomatoes or tomato paste mixed with 1 glass of water and 1/2 teaspoon salt, cover and allow to cook for approximately 30 minutes over modrate heat. Serve hot.

LADY'S THIGH MEATBALLS

Ingredients:

500 Gr. Semi-Fat Minced Meat

2 Onions

3 Tablespoons Flour

3-4 Tablespoons Margarine

5 Egges

1/4 Bunch Parsley

3/4 Glass Olive Oil

2 Tablespoons Rice

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

Saute chopped onions and two thirds of minced meat with 1 tablespoon margarine. Boil rice in water till soft, and drain. Remove heat, add the rest of the minced meat, rice, chopped parsley, salt, black pepper, and 3 egges and knead well. Take egg-sized pieces of meat and form into oval shapes. Put half of the flour on a tray, place meatballs on the tray and sprinkle the rest of the flour over them. Beat 2 eggs in a bowl, coat the meatballs with beaten eggs 20 minutes before the meal, and fry them in a pan containing 3/4 glass of heated olive oil, till golden. Take meatballs off the pan with a perforated spoon, draining them well, and place on a serving plate. Serve with french fries.

MUTTON RAGOUT

Ingredients:

1000 Gr. Mutton

3 Tablespoons Margarine

35 Gibson Onions

3 Large Tomatoes

3 Glasses Water

1 Teaspoon Salt

Skin the tomatoes, remove seeds and chop. Cut meat into egg-sized pieces but do not bone it. Put the meat and the gibson onions into a saucepan, place over medium heat and allow to cook for 15 minutes, occasionally stirring. Add tomatoes and salt and allow to cook for 5 minutes. Then add 3 glasses of hot water, cover and allow to simmer on low heat for 2 hours ands serve hot.

MEAT WITH CABBAGE

Ingredients:

1 Small Cabbage (Chopped)

1/2 Lb. Stew Lean Meat

1 Medium Onion (Chopped)

1 Big Carrot Chopped

5 Mushrooms Chopped

1 Can 14 1/2 Oz. Stewed Tomatoes

1 Tablespoon Sugar

1 Tablespoon Hot Red Pepper Paste

1/4 Cup Red Wine

1/4 Cup Olive Oil

2 Cups Water

1 Teaspoon Salt, And Pepper

Cut the meat pieces into thin slices. Saute chopped onions, carrots, mushrooms with meat. Add wine, red pepper paste, salt, pepper, water and boil until meat is tender for about 45 minutes on medium heat. Add chopped cabbage and sugar. Cover and cook until cabbage is soft for about 20 minutes. Serve with fresh baked bread and red wine.

GARDENER'S KEBAB

Ingredients

Boneless Lamb Shoulder Or Leg

2 Medium Size Carrot

3 Medium Size Potatoe

1/4 Cup Green Peas

2 Medium Size Onion

2 1/2 Tablespoon Tomatoe Paste

1 Cup Water (hot)

2 Teaspoon Salt

1/4 Teaspoon Black Pepper

Cut meat into 1 1/2-2 cm (2/3-3/4 inch) cubes. Place in a saucepan with finely chopped onions. Cover and saute over low heat for 60 minutes, stirring occasionally; drain. Add diluted tomato paste and hot water. Sprinkle with salt and pepper. Cover and simmer for 15 minutes. Pare carrots and potatoes. Cut into 1 cm (1/2 inch) cubes. Combine with green peas. Add to meat mixing gently. Cover and cook for 30 minutes or until vegetables are tender. Serve hot.

LAMB CASSEROLE WITH YOGURT

Ingredients

1 Medium Size Onion

6 Piece Lamb Shoulder With Bone

2 Teaspoon Salt

1 1/2 Cup Yogurt

5 Tablespoon Flour

2 Piece Egg Whites

Place meat in a well covered saucepan. Add finely chopped onion. Cover and braise over low heat for 45 minutes. Season with salt. Simmer covered; until all liquid is evaporated. Place in a casserole. Combine egg whites, yoghurt and flour beating well. Pour over meat and spread evenly. Bake in a moderate oven for 20 minutes or until light golden. Serve hot.

GRILLED BURGER

Ingredients

1 Large Size Onion

4 Thin Slices Bread (Stale)

4 1/3 Cup Lamb Ground Meat (Low Fat)

1 Piece Egg

2 1/2 Teaspoon Salt

1 Teaspoon Black Pepper

2 Tablespoon Oil

Combine ground meat, soaked and squeezed bread, grated onion, egg, and salt . Blend thoroughly. Knead for 10 minutes. Divide into egg sized pieces. Shape into oval patties firmly. Smooth surface of patties. Place on oiled grill. Brush with oil. Grill over charcoal or broil in oven until golden brown on both sides. Serve immediately, while hot. To prepare filling : Saute ground meat and finely chopped onions in margarine for 20-25 minutes until meat is light brown ; drain and cool. Add rest of ingredients, stirring thoroughly. Chill and set aside.

To prepare shells : Combine ground meat, bulgur, minced onions, precooked and mashed potato, and rest of ingredients except water and butter blending thoroughly. Knead for 25-30 minutes while adding l/4 cup of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Add water. Process until well blended. Mixture must be smooth and slightly elastic to roll and form easily) Add very little water if' necessary. Shape into a large ball, Place in a bowl. Cover with a slightly dampened cheesecloth to prevent drying. Keep covered while shaping köftes. Shape into egg sized balls. Hold one ball in left hand. Make a hole in center of ball with lightly wetted index finger of right hand while tuning ball around finger and pressing slightly to form a 2 mm thick shell. Fill each shell with 1 tablespoon of filling. Bring edges together sealing well. Smooth surface, tapering slightly both ends. Shells must be firm, and unbroken. Arrange in a steamer or a colander. Place over gently; boiling water. Cover and steam for 20-25 minutes. Remove from heat. Cool slightly. Melt butter in a large skillet. Place steamed köftes into skillet. Saute over low heat shaking slightly and occasionally. Serve hot.

BOWL KEBAB

Ingredients

2 Medium Size Onion

Boneles Lamb Shoulder Or Shank

2 Tablespoon Tomatoe Paste

1 1/2 Cup Water /hot

2 Teaspoon Salt

1/4 Teaspoon Black Pepper

6 Medium Size Potato

Cut meat into 2 cm (3/4 inch) cubes. Combine with chopped onions. Cover and saute over low heat for 40 minutes stirring ocasionally, Add tomato paste, water, salt and pepper; stir. Cover and simmer for 20 minutes or until meat is tender. Pare and cut potatoes into 1 1/2 cm (2/3 nch) cubes. Add to meat; mixing gently. Cover and simmer for 20 minutes. Serve hot .

SPICED MUTTON LEG STEW

Ingredients

6 Piece Lamb Shin

2 Medium Size Onion

1 Tablespoon Margarine

2 Piece Clove

1 Teaspoon Salt

2/3 Teaspoon Cinnamon

Place meat in a saucepan. Cover and braise over low heat for 1 hour or until meat is tender. Cut onions into. 0.5 cm (1/4 - 1/5 inch) thick slices. Add onions, margarine and cloves to meat; stir. Cover and simmer for 10 minutes or until onions are tender. Sprinkle with salt and cinnamon. Cover and simmer for 1-2 minutes. Serve hot.

LAMB KEBAB ON HOT PLATE

Ingredients

Lamb Leg (Medium Fat)

5 Medium Size Onion

3 Small Size Tomato

5 Medium Size Green Pepper

½ Bunch Dill

2 Teaspoons Salt

½ Teaspoon Black Pepper

½ Teaspoon Cummin

1 Teaspoon Thyme

Cut meat into one centimeter cubes, place on a hot plate (called "sac") and cover. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the peppers, remove the coarse stems of the dill. Chop the pepper and dill finely. Chop tomatoes into 1 centimeter cubes. Add pepper and onion to the meat and stir for 1-2 minutes. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

Pilafs

PLAIN PILAF WITH TOMATO SAUCE

Ingredients:

2 Glasses Of Rice

3 Glasses Broth, Chicken Stock Or Water

2 Tablespoons Margarine

Salt

Tomato Sauce:

2 Large Very Ripe Tomatoes Or 2 1/2 Tablespoons Of Tomato Paste

Mix rice with 2 tablespoons of salt in a bowl and pour in enough warm water to cover the rice. Set aside for 20-25 minutes. Drain and wash salt away. Put : broth, chicken stock or water into a saucepan with margarine and 1/2 tablespoon of salt, and bring to boil. Add the rice and cook first on high then on medium heat until rice absorbs the water. Put a cloth napkin under the lid, put the lid on and simmer for 5-10 minutes over a very low heat. Stir and serve.

EGGPLANT PILAF IN OLIVE OIL

Ingredients

1 md Eggplant

Salt

2 c Long grain rice

Water

3/4 c Olive oil

3 ea Chopped onions

2 tb Pine nuts

1 lg Ripe tomato, diced

2 tb Currants

1 tb Sugar

2 ts Cinnamon

2 ts Allspice

Salt & pepper

1 c Fresh dill, chopped

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant. Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently till tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to the same pan. Saute for 15 to 20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill. Ensure that the skillet lid has a very good seal.Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.Stir. Serve cold.

COUSCOUS

Ingredients:

500 Gr. Couscous

10 Glasses Of Water

2 Tablespoons Margarine

Meat:

500 Gr. Mutton

2 1/2 Tablespoons Margarine

3 Large Onions

2 Large Tomatoes Or 1/2 Tablespoon Unsalted Tomato Paste

2 1/2 Glasses Of Water Or Broth Of Meat

Salt

Black Pepper

Dressing:

2 Tablespoons Margarine

Put the chopped meat into a saucepan with the margarine and saute, occasionally stirring until the meat changes color. Add the chopped onions and continue cooking in the same way until the onions turn golden. Chop tomatoes. Add the tomatoes, 1/3 tablespoon salt and 1/5 tablespoon black pepper to the saucepan. 5 minutes later add 1 1/2 glasses of warm water, cover and cook for about 2 hours over moderate to low heat until the meat is thoroghly cooked.

The Couscous:

About 90 minutes after you start cooking the meat, put 10 glasses of water and 2 tablespoons of salt into a saucepan and bring to boil. Add the couscous and boil for 6 minutes. Strain and rinse the couscous. While the couscous is being strained, add 1 glass of warm water or broth to the meat and bring to boil. Add the couscous to the meat and cook first over moderate then over low heat for 15-20 minutes.

The Dressing:

Heat the margarine and pour it over the meat and couscous. Simmer for 15 minutes on very low heat, stir and serve.

AZERBAIJANI PILAF

Ingredients:

2 Glasses Of Rice

3 Glasses Of Water Or Meat Broth

3 Tablespoons Cooking Fat

1000 Gr. Broad Beans

2 Tablespoons Margarine

1 1/2 Glasses Water

1 Teaspoon Flour

2 Tablespoons Lemon Juice

2 Bunches Of Dill

Salt

Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the outer and inner skins of the broad beans. Add to the saucepan, cover and bring to the boil on a high heat, then cook for 30-40 minutes over moderate heat until the broad beans are partially cooked. Heat 3 glasses of water or meat broth separately and add to the saucepan, bring to boil, remove from heat and set aside. Put rice into a bowl with 2 tablespoons of salt and enough warm water to cover and set aside until the water cools. Drain the rice and wash salt away. Drain again. Heat the cooking fat in a saucepan and add the rice. Saute rice for 10 minutes, stirring constantly over high heat. Add 1/2 tablespoon of salt and the broad beans to the rice, cover and cook first over high, then over moderate heat until the rice absorbs the water. Chop the dill. Simmer rice for a few minutes, add the dill, stir and serve.

EGGPLANT PILAF IN OLIVE OIL

Ingredients

1 md Eggplant

Salt

2 c Long grain rice

Water

3/4 c Olive oil

3 ea Chopped onions

2 tb Pine nuts

1 lg Ripe tomato, diced

2 tb Currants

1 tb Sugar

2 ts Cinnamon

2 ts Allspice

Salt & pepper

1 c Fresh dill, chopped

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant. Soak rice in hot water mixed with 2 ts salt, until the

water turns cool. Drain well & set aside. Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to same pan. Saute for 15 to

20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill. Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir.

Serve cold.

PILAF (STEAMED SAUTED RICE)

Ingredients

2 tb Butter

4 tb Butter; melted

1 c Rice, white; long or medium grain, uncooked

2 c Chicken stock; fresh or can

1/2 ts Salt

Black pepper; freshly ground

In a heavy 2 to 3 quart saucepan, melt 2 tablespoons of butter over moderate heat. When foam begins to subside, add the rice and stir for 2 or 3 minutes until all the grains are evenly coated. Do not let the rice get brown. Pour in the stock, add the salt and a few grindings of pepper, and bring to

boil, stirring constantly. Cover the pan and reduce heat to its lowest point. Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Pour in 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.

UZBEKISTAN PILAF RICE

Ingredients

2 Cups Of Rice, Pre-Soaked And Drained,

5 Cups Of Water, Or Beef Stock,

1/2 Lb Lamb Leg Meat, Cubed,

1/3 Cups Of Canola Oil,

2 Onions, Finely Diced,

3 Medium Carrots

5 Garlic Heads

2 Tsp Salt,

1 Tsp Cumin,

1 Tsp Red Pepper

Saute onions and carrots, over medium heat until lightly browned.Add meat and stir until browned. Add 2 cups water, and cook over medium-high heat about 6-7 minutes until meat is tender.Add rice, and heads of garlic into stew.Add rest of the water, do not disturb layering of rice and stew, and boil uncovered until rice absorbs water, for about 45 minutes. When rice is soft reduce heat to minimum, cover pot and let the rice steam 25 more minutes.

BULGUR PILAF

Ingredients

2 Tbs Butter,

1 Onion, Sliced Finely,

1/2 Cup Vermicelli,

2 Cups Bulghur (Cracked Wheat),

4 Cups Chicken Stock Or Water,

Salt And Pepper

Saute the onion until transparent, break vermicelli into 1/2 inch pieces and add to onions. Continue to saute with onions for 4-5 minutes until they are lightly browned. Wash bulgur and drain well, add it to the saucepan. Add the chicken stock and the seasonings. Cover the pan and simmer on low heat until cooked. let it stand for 10 minutes. If you would like serve it with garbanzo beans and plain yoghurt.

RICE PILAF WITH CHICK PEAS

Ingredients:

150 Gr Chick Peas -Soaked Overnight

200 Gr Rice -Washed And Drained

60 Gr Butter

1/2 Litre Chicken Broth

Wash and drain the rice. Put chick peas into a large saucepan and cover them with water, add some salt, bring to boil, then cover and simmer 1-2 hours until they are soft enough. After draining them, melt the butter in a medium size saucepan, and then add the rice and fry for a minute. Add in the cooked chick peas and mix. Pour in the hot broth, bring to the boil then cover and simmer for 20 minutes, until all the water is absorbed and the grains are soft. Serve hot.

PILAF WITH LAMB MEAT

Ingredients

Boneless Lamb Shoulder Or Leg

2 Medium Size Onion

6 Tablespoon Margarine

2 Small Size Tomatoe

3 1/2 Cup Hot Water

2 1/2 Teaspoon Salt

1 Teaspoon Black Pepper

2 Cup Rice

Cut meat into 2-2 1/2 cm (1 inch) cubes. Combine with finely chopped onions. Saute in margarine for a few minutes. Cover and braise for 40 minutes in a covered saucepan. Add minced tomatoes, hot water, salt and black pepper; stir well. Cover and simmer until meat is tender. Stir in rice; mix well. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Serve hot.

PILAF WITH CHESTNUTS

Ingredients

½ Piece Chicken

4 Cup Water

3 Teaspoon Salt

2 3/4 Cup Chestnut

2 Small Size Carrot

6 Tablespoon Margarine

2 Cup Rice

1 Teaspoon Sugar

1 Teaspoon Black Pepper

1 Teaspoon Cinnamon

1/2 Teaspoon Allspice

Simmer chicken in salted water for about 35 minutes or until tender; drain. Bone and dice. Set aside, reserving broth. Boil chestnuts for 10 minutes. Peel and cut into 2-3 pieces. Set aside. Scrape carrots. Cut into 1/2 cm (1/4 inch) thick slices lengthwise. Cut each slice into 2 1/2 cm (1 inch) long pieces. Saute carrots in melted margarine, covered, for 4-5 minutes. Wash and drain rice. Stir in carrots; mix well. Saute for 1-2 minutes. Complete volume of reserved broth to 3 1/3 cups. Add rice-carrot mixture. Blend in chestnuts. Season with salt and sugar. Cover and simmer for 15-20 minutes or until rice is tender; drain. Sprinkle with spices. Cover and let stand for 20 minutes before serving. Toss slightly. Place on a serving plate. Arrange diced chicken over pilaf. Serve hot.

TAVERN PILAF

Ingredients

2 Large Size Onion

1 3/4 Cup Ground Meat (Coarse)

6 Tablespoon Margarine

7 Medium Size Green Pepper

2 Tablespoon Tomatoe Paste

4 Medium Size Tomatoe

4 Cup Water

2 1/2 Teaspoon Salt

2 Cup Bulgur

1 Teaspoon Black Pepper

1/2 Teaspoon Allspice

Saute ground meat and chopped onions in margarine for 20 minutes or until meat is crumby, in a covered saucepan; drain: Remove stems and seeds of peppers. Cut into 0.5 cm (1/4 inch) thick rings. Add to meat; stir. Saute for 2 minutes. Blend in tomato paste; mix well. Cut tomatoes into 1 cm (1/2 inch) cubes. Stir in ground meat. Cover and simmer for 3-4 minutes. Add hot water and salt. Bring to boil. Stir in bulgur; mix well. Cover and cook over low heat for 15-20 minutes or until tender; drain. Season with spices. Remove from heat. Let stand covered for 20 minutes before. Serve hot.

WHEAT - LENTIL PILAF

Ingredients

1 Cup Green Lentil

6 1/2 Cup Water

2 Small Size Onion

1/2 Cup Olive Oil

2 Tablespoon Tomatoe Paste

2 Teaspoon Salt

2 Cup Bulgur

1/2 Teaspoon Red Pepper

1/3 Teaspoon Black Pepper

Soak lentil overnight with water. Cook for 30-35 minutes or until tender. Set aside. Saute finely chopped onions in olive oil for 5-6 minutes in a covered saucepan. Add lentils with cooking liquid, tomato paste, salt and water; stir well. Bring to boil. Stir in bulgur; mix well. Cover and simmer for 15-20 minutes; drain. Sprinkle with spices. Remove from heat. Let stand covered for 20 minutes before serving. Serve hot or cold.

SULTAN 'S PILAF

Ingredients

2 Cup Rice

4 Cup Water

6 Tablespoon Margarine

2 1/2 Teaspoon Salt

1 Medium Size Onion

1 Slim Slice Bread (Stale)

2 1/4 Teacup Ground Meat

1/2 Teaspoon Black Pepper

2 Tablespoon Flour

1 1/2 Tablespoon Oil

3 Small Size Tomatoe

Put water in a saucepan. Add margarine and salt. Bring to boil. Stir in rice; mix slowly .Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 15-20 minutes. Set aside. Combine ground meat, bread (soaked in water and squeezed dry) grated onions, salt and pepper; in a bowl; mix well. Shape into balls 2 cm (3/4 inch) in diameter. Coat meat balls with flour in a shallow pan shaking back and forth. Heat oil in a non-stick pan. Brown meat balls on all sides in oil, remove from skillet. Add minced tomatoes into drip- rings; mix well. Cover and simmer for 10 minutes. Stir in meat balls. Cover and simmer for 5 minutes. Arrange rice pilaf on a serving plate in ring from. Place meat balls with sauce in center. Serve hot.

ISTANBUL PILAF

Ingredients

1 Large Size Chicken

4 Cup Water

2 1/2 Teaspoon Salt

2 Piece Chicken Lives

1/3 Cup Almond (Blanched)

6 Tablespoon Margarine

2 Cup Rice

1 1/2 Teaspoon Saffron Or Safflower

1/2 Cup Fresh Peas

1/3 Cup Pistachio Nuts

Simmer chicken breast in salted water for 35 minutes or until tender. Remove from liquid; drain. Cut into shreds. Set aside. Complete volume of broth to 3 1/3 cups; reserve. Cut chicken liver into 1 cm (1/2 inch) cubes. Saute with almonds in margarine until light brown: Stir in rice; mix well. Saute for a few minutes. Add hot broth, salt and saffron; mix well. Cover simmer for 15 minutes. Add chicken meat and peas. Cover and simmer for 5 minutes or until rice is tender; drain. Remove from heat. Let stand covered for 20 minutes before serving. Sprinkle with pistachionuts. Toss slightly. Serve hot.

VERMICELLI PILAF

Ingredients

Boneless Lamb Shoulder Or Leg

2 1/2 Teaspoon Salt

1 Tablespoon Tomatoe Paste

1/2 Teaspoon Black Pepper

1 2/3 Cup Vermicelli (Barley Shaped)

6 Tablespoon Margarine

3 1/2 Cup Water

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.

BRAIDED RICE

Inredients

½ Bird Chicken

4 Cups Water

½ Desert Spoons Salt

2 Cups Rice

6 Table Spoons Margarine

4 Ea Chicken Liver

½ Cups Peans (Pre - Cooks)

2 Desert Spoons Black Pepper

1/3 Cups Flour

1 Ea Egg

½ Table Spoon Oil

½ Cup Pistachio Nut

Wash the chicken. Boil for about 35 minutes on low heat with 1 cup water and 1 teaspoon salt, boil and divide the meat into small pieces. Wash and drain the rice. Put 5 table spoons of margarine in a pan and melt it. Chop the liver into 0,5 - 1 cm cubes and sauté in fat, add rice and stir a few times. Add hot water to the chicken stock to get 4 cups. Add water and 2 teaspoons of salt to rice and stir. Cook for 10 - 15 minutes on first medium and then low heat until all the liquid is absorbed. 5 minutes before the end of the cooking time, add the peas and the black pepper, cover with a napkin and leave for 20 minutes.

Sieve the flour into a bowl, add the remaining salt, make a hole in the middle and break the egg into it. Add oil and ½ table spoon water and knead into a dough and spread it to a thickness of 1 mm. Cut into 7 mm wide strips. Smear margarine to the inside of pot with a round bottom of 20 - 25 cm diameter. Place the dough strips 7 mm apart, making a grid (make sure that the end of the strips fall away from the edge of the pot. Place the peeled pistachios among the dough strips. Place alternately one layer of cooked rice and one layer of chicken meat on top of the dough tightly. Cover the whole with extra lengths of the dough strips. Bake in a pre - heated oven of medium temperature for approximately 15 minutes. Cover the pot with a round serving plate and turn out the baked dish, slice and serve.

PILAF WITH LIVER AND NUTS

Ingredients

2 Cup Rice

1/2 Piece Lamb Liver

5 Tablespoon Pinenut

6 Tablespoon Margarine

4 Cuphot Water

2 1/2 Teaspoon Salt

1 Teaspoon Sugar

3 Tablespoon Currant

1 Teaspoon Black Pepper

Peel outer membrane of liver. Cut into pea sized cubes. Combine liver and pinenuts. Saute in margarine for 5-6 minutes stirring occasionally. Wash and drain rice. Stir in liver-nut mixture. Saute for 1-2 minutes more. Add water. Season with salt and sugar. Sprinkle with currants. Cover and cook over low heat for 15-20 minutes, or until rice is tender; drain. Sprinkle with black pepper. Let stand covered for 20 minutes before serving. Serve hot.

GOLDEN RICE PILAF

Ingredients

1/4 Cup Chopped Onion

1 Tbsp Olive Oil

3 Cups Chicken Broth

1/2 Tsp Turmeric

Generous Pinch Of Saffron

1 1/2 Cup Long Grain White Rice

Cook the onion in olive oil in a meduim sacuepan until golden,

about 8 minutes. Add chicken broth, turmeric and saffron; heat to boiling. Stir in the rice; cover and cook, without stirring, until the broth is absorbed and the rice is tender, about 15-20 minutes.

SPINACH AND CARROT RICE PILAF

Ingredients

1 Tbsp Unsalted Butter

1 Medium Carrot, Grated

1 Small Onion, Finely Chopped

1 Cup Long Grain Rice

2 Cups Vegetable Stock Or Chicken Stock

10 Ounces Frozen Chopped Spinach

Melt butter in a heavy saucepan over medium high heat. Saute carrot and onion 3-4 minutes or until onion begins to turn gold. Stir in rice and saute another 3-4 minutes or until rice turns gold. Stir in stock.Increase heat to high and bring to boil.Immediately reduce heat to low.Cover saucepan and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir spinach into rice mixture and cook until heated throughout.