Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Tavern Pilaf (Pilaf Recipes)

Banu Atabay's Meyhane Pilavi
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Tavern Pilaf



Instructions:
# Cut the cubes into smaller pieces. Put vegetable oil into a pot and make it hot over high heat. Then add smaller lamb cubes. Stir time to time until the cubes give their broth out.
# Meanwhile, slice the onion finely. Peel the carrots and dice them. Remove the seeds of green peppers, and cut them into small pieces.
# When the lamb cubes give their broth, add carrots, onion, long green peppers and tomato paste in it. Roast it until he onion pieces become smaller.
# Add tomato in it. After sautéing it for a while, add washed and drained bulgur in it. Roast it for about 1-2 more minutes.
# Then add salt and broth in it, cook it over medium heat for 20 minutes.
# Place a paper towel between the pot and its lid, rest it for 10 minutes for steeping. Then add dried mint in it immediately and stir.
# Serve it hot.


Note: It is not advised to rest this pilaf too long, because it is served hot.


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2 + 1/2 cups bulgur, for pilaf
1 big onion
8.8 ounces lamb cubes
4 long green peppers
2 medium tomatoes
2 medium carrots
1 tbsp tomato paste
1 tsp dried mint
1/2 cup vegetable oil
4 cups broth
2 tsp salt