Dish - Turkey
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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
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.
are some pilav recipes for you to try but do experiment with whatever fresh
produce you have to hand.
Bulgur and Vermicelli Pilav
Veg HT ACC Turkish
HT MC Turkish 40mins plus standing
HT MC Turkish 70mins
Baked Anchovy Pilav
HT MC Turkish 70mins plus standing
Veg CD MC Turkish 110mins plus standing
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