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Speciality Dish - Turkey

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Pilav or Pilaf is a bastion of the  Turkish diet. Often made of rice it is also be made of of bulgur  wheat and sometimes sehriye (vermicelli).


Traditionally Pilav is served as a main dish by itself, usually with the addition of meat, chicken  or fish,  however nowadays it is often served as an accompaniment to meat or chicken dishes. These pilavs can be made lighter by substituting the meat with vegetables such as aubergines, peas and beans or chickpeas.


The variations are endless but the one characteristic which is vital to the dish is that the rice should not be sticky. Unlike Italian Risotto, it should separate into individual grains.


Below are some pilav recipes for you to try but do experiment with whatever fresh produce you have to hand.


Happy Cooking!



Bulgur and Vermicelli Pilav    Veg    HT   ACC    Turkish    30mins

IC Pilav     HT  MC  Turkish   40mins plus standing

Tavern Pilav     HT   MC   Turkish   70mins

Baked Anchovy Pilav     HT     MC   Turkish    70mins plus standing

Aubergine Pilaf     Veg   CD   MC   Turkish   110mins plus standing



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.


Metric/imperial users can do the same but the other way round - from cups to grams or ounces.


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