Turkish Wedding Pilaf Dugun Pilav Recipes

TURKISH SHRIMP PILAF

Steps:

• Heat the oil in a large nonstick fry pan.
• Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
• Add the rice, spices and mint or basil.
• Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
• Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
• Add the shrimp, currants and a little salt and pepper to taste.
• Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
• Serve pilaf warm or cold with salad greens.

TURKISH BRAISED LAMB (TAS KEBAP)

Steps:

• Trim and cut meat into 2 cm (3/4 inch) cubes.
• Heat 1/2 the olive oil in a heavy pan and brown meat quickly on each side.
• Transfer to a plate.
• Add remaining olive oil, onion, garlic and sweet pepper.
• Fry gently until onion is transparent.
• Add tomato and water.
• Stir well, and add bahrat or allspice, salt and pepper to taste and most of the parsley.
• Return lamb to pan, cover and simmer gently for 1 1/2 hours or until lamb is tender and sauce is thickened.
• Very good on a bed of Turkish Wedding Pilaf (Dugun Pilav).
• Sprinkle hot meat with reserved chopped parsly before serving.

TURKISH PILAF WITH TOMATO

Steps:

• Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
• Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
• Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.